Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans [Hardcover]

Darryl Estrine (Author), Kelly Kochendorfer (Author), Alice Waters (Foreword)

Book Description

Publication Date: October 12, 2010

Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef—and the journey from land to table. Readers are invited along to visit the men and women who grow, herd, ranch, and create artisanal foods that supply the finest restaurant chefs in the country. Harvest to Heat explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of never before published, easy to cook recipes—100 in all. It will encourage readers to think fresh first and buy food locally, as well as motivate them to cook with the confidence of a four-star chef.

Editorial Reviews

Review

Chosen as one of the Six Great Finds for Your Kitchen, "Chefs teamed with farmers, fishermen and others to create recipes celebrating the biggest trend in food right now -- high-quality ingredients fresh from the farm." --Parade Magazine

Chosen as one of the Five Top Fall Cookbooks. "More than a cookbook, Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans provides an inside look at the relationships between farmers and chefs. Each recipe pairs one of the nation’s top chefs (including Southern culinary stars John Besh, Frank Stitt, and Sean Brock) with a pioneering local farmer or artisan. Mouthwatering recipes, culinary clout, and sublime photography make this cookbook a worthy addition to your library." --Garden & Gun magazine

"One of the most compelling cookbooks of the year... In addition to recipes, Estrine and Kochendorfer include profiles of the featured farmers and artisans so you can get to know them and their stories the way their partner-chefs do. Harvest to Heat is also stunning. The food photography is casual and rustic—a bit like a farm dinner. But, I'm hooked on the snapshots from Estrine and Kochendorfer's cross-country farm and restaurant tour, which spotlight the people, places, animals, and ingredients that helped create the book. And, if you're inspired to visit these farms and restaurants (a not unlikely possibility), Harvest to Heat includes addresses, phone numbers, and web sites for all of them.

--epicurious.com

 

"One of the fall's most beautiful cookbooks."

--Julia Reed, Newsweek

“At all of my restaurants, we strive to shorten the time and distance any ingredient spends from the soil, water, or air to the plate. This notion is exactly what Harvest to Heat celebrates--eating local, artisanal products made from farmers who have been doing what they do--perfectly--their whole lives.”
--Mario Batali, Chef/Author

"Harvest to Heat attests to the often-forgotten fact that no matter our styles of cooking, be it rustic Italian or modern French, we are nothing without the producers, artisans, and craftspeople that provide our ingredients through their labors of love.”
-- David Chang, Momofuku

“Harvest to Heat is a sumptuous and sensually beautiful book; from soil to stove, it features the very best our great land has to offer. With earthy and delicious recipes, Harvest to Heat is an instant classic for any kitchen library and a book you will grow to love more and more as the years wear on and the meals pile up.”
-- Padma Lakshmi, Emmy-nominated host of Top Chef, author, actress, and designer

“Every serious chef understands that great ingredients from dedicated farmers and artisans are the key to great dining. This book celebrates that fact, capping it off with 100 recipes from some of America’s leading chefs.”
-- Tim Zagat

“Harvest to Heat brings together the artisans of the fields and the kitchen to share the results of their skills and talents, furthering the “farm to table” experience we enjoy when we eat a meal by highlighting the important connection between farmer, chef, and artisan. The stories in Harvest to Heat are a delicious example of how memories are made through food.”
-- Cat Cora, celebrity chef, author, and philanthropist

“Anyone who reads Harvest to Heat will be as compelled to cook from it as I am. I will cook from this book knowing that those who contributed are making a delicious, sustainable, and thoughtful community-based food future a tangible reality. I will not talk. I will cook. And then I will shout with joy: we have arrived!”
-- Michel Nischan, Chef/Owner of Dressing Room and President and CEO of the Wholesome Wave Foundation

“Harvest to Heat highlights the collaboration between farmers, chefs, and artisans, making this cookbook unique. It is a fabulous mix of soulful stories, gorgeous photos, and inspiring recipes that bring together all aspects of creating a truly fine meal. Harvest to Heat honors the many aspects of enjoying great food while not ignoring the planet, the animals, or the people that bring us these gifts.”
-- Nell Newman, President of Newman's Own Organics

“Harvest to Heat represents a new generation of cookbook, one that celebrates the crucial relationship between chefs, farmers, and artisans, documenting this connection with rich, candid photography and stories from the field and kitchen alike.”
-- Alice Waters, Chez Panisse

About the Author

The work of photographer Darryl Estrine has appeared in a variety of national magazines over the last 25 years. He adds writer to his credits with Harvest to Heat. He lives in the Hudson River Valley with his wife Laura and their daughter Billie. Kelly Kochendorfer was the original test kitchen director for Saveur magazine, a contributing editor to the James Beard award-nominated book Culinaria: USA, and developed and styled recipes for many magazines and books, including Martha Stewart Living and The New York Times T-Living Magazine. Kelly lives in New York.

See all Editorial Reviews

Product Details

• Hardcover: 304 pages
• Publisher: Taunton Press (October 12, 2010)
• Language: English
• ISBN-10: 1600852548
• ISBN-13: 978-1600852541
• Product Dimensions: 10.9 x 8.2 x 1.1 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (16 customer reviews)
• Amazon Best Sellers Rank: #39,971 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars beautiful, creative and inspiring, October 12, 2010

By 

dadekian - See all my reviews

This review is from: Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (Hardcover)

The wonderful thing about Harvest to Heat isn't that it's a compilation of recipes from some of the best of the best chefs cooking in the United States right now, but that it also includes the stories of the farmers and food producers that those chefs get some of their favorite ingredients from. Let's face it, anyone who even modestly collects cookbooks has plenty of books of recipes, some that we don't even cook out of any more. My favorite cookbooks tell a story around those recipes. There has to be some tale to connect the food and the cooking to why I'm going to want to make that dish. Otherwise there's thousands of other recipes out there--especially given the breadth of recipes online--to cook.

Harvest to Heat tells us the story of some of America's great food producers. They're paired with the chefs in beautiful photographs, showing their wares and inspiring delicious dishes. I made two of the recipes from the book. Both worked very well with excellent results. The Chicken Pot Pie (with a buttermilk/pepper biscuit "crust") was a runaway hit with my family and we also loved the rustic refinement of the Bread Pudding with Jam. If you're a fan, or know one, of many aspects of food and cooking today--the chefs, the farms, sustainability, creativity, great photography and storytelling--then I would definitely recommend Harvest to Heat.

8 of 8 people found the following review helpful:

4.0 out of 5 stars Sustainable fine dining, October 9, 2010

By 

wogan "the book reader" - See all my reviews
(TOP 50 REVIEWER)   

This review is from: Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (Hardcover)

`Harvest to Heat' has 100 recipes. It presents the stories of some of America's chefs and food artisans and different and select receipes. There are beautiful photographs, some of them showing the recipe dishes throughout the book, in fact it's more like a coffee table book than a cookbook, although there are many recipes in here. Something is explained about each recipe and interspersed between are accounts of many of the food artisans, such as the ladies who founded Cowgirl Creamery.

These recipes are not for beginners, but are for an adventuresome cook. Some examples from each of the sections are: crab stuffed zucchini flowers with black truffles, burrata with speck, peas and mint, smoky pork and apple soup with mustard, pearl onions and fiddlehead ferns with vanilla jelly and onion sorbet.

Sections include: Starters, salads, soups, main courses, sides, desserts. There is a source section both for restaurants and for farms and producers.

These are not your run of the mill recipes, they are for those who wish something new and adventuresome with their food preparation.

9 of 11 people found the following review helpful:

5.0 out of 5 stars A pleasure to read, admire, AND cook from!, September 23, 2010

By 

Meaghin - See all my reviews

This review is from: Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (Hardcover)

It's official--I now have a new favorite cookbook. Last weekend, I bought Harvest to Heat. I hadn't heard of it before I saw the book in the bookstore; I just saw it clustered with a few of my other favorite cookbooks, looking both unfamiliar and enticing. The heirloom tomato galette photograph and the title-Cooking with America's BEST Chefs, Farmers, and Artisans- meant that I had to at least pick up the cookbook and browse through it. As I browsed, I was actually disappointed that I had no one to share my excitement with. Each page brought either a new recipe I had to try, or beautiful and engaging photographs, or profiles of a few of my favorite farmers--and artisans and farmers that I'd love to learn more about.

Clearly people were as captivated by the cookbook as I was--I bought the last copy.

The book is written by Kelly Kochendorfer and photographed by Darryl Estrine, two people with some seriously amazing connections. It's a who's who of the food world: collaborations with the best seasonal and creative chefs and many farmers and artisans with whom I'm familiar. As an added bonus I now I have a quick guide to restaurants throughout the country, for regions I haven't explored yet.