| What started as a small jam-making venture one summer has blossomed into an award-winning specialty foods business for Jim Stott and Jonathan King of York Maine. Using the condiments that have brought them so much acclaim; they have created delectable recipes some full of New England flavor such as Seafood Pot Pie while others like Mango-Brie Quesadillas reflect an international heritage. Nothing in this book is overly complicated or dependant on exotic ingredients neither is the cook obliged to use Stonewall Kitchen s products (though who wouldn t want to try their Vidalia Onion Fig Sauce or Blackberry Sage Jam as a marinade). This first but hopefully not last cookbook from Stonewall Kitchen explores the novel concept of adding quality condiments to everyday cooking for spectacularly flavorful results with minimal effort.By Jim Stott and Jonathan King of Stonewall Kitchen 75 recipes Full color photography Appetizers sandwiches main course dishes sides desserts and more 157 Pages hardcover 8 1/2" x 9 1/4" |
