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From Barnes & NobleThe Barnes & Noble Review
Devotées of the Stonewall Kitchen line of jams, mustards, fruit syrups, chutneys, and spice rubs will welcome this companion cookbook that offers more than 80 recipes using condiments as essential ingredients -- not just tasty spoonfuls on the plate.
Stonewall Kitchen was founded in York, Maine, in 1991 by Jonathan King and Jim Stott, who launched a gourmet condiment business from their four-burner gas stove to make a little extra cash; now they distribute their award-winning goods nationwide. Their cookbook, illustrated with color photos, offers recipes using Stonewall Kitchen products (or alternatives) to spark up family-style food. They use Blackberry Sage Tea Jam as a glaze for roast chicken, for example, and Vidalia Onion Fig Sauce to baste spareribs. Many of the recipes -- like Stonewall Lobster Rolls, Seafood Pot Pie, and Sunday Ham Dinner -- are clearly down home favorites; others (Southwest Shrimp Wraps, Peanut Noodle Salad, Mango-Brie Quesadillas) are inspired by the world outside of Maine. (Ginger Curwen)