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Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans Hardcover – October 12, 2010
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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.
"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
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.
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Top Customer Reviews
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.
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.
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.
Here's my take on this remarkable cookbook:
1. Packed with beautiful photos, this is a book to savor. Blessings on the editor who actually titled the dishes in the photos.
2. For the most part, ingredients are familiar. It's how they are assembled that makes them fresh and enticing. Many of the salads can be assembled from fresh greens and other veggies in your garden, but there's always a twist that offers delightful new flavors.
3. A number of ingredients are new to me. For example, tomato jam (and, yes, it's a real jam with sugars. Or how about preserved lemon? Never heard of that before but it sounds wonderful.
4. I loved the cameos of farmers and chefs. They added that little something extra to an already extraordinary presentation.
Honestly, I found nothing wrong with this cookbook -- except after the last page, I wanted still more, more recipes, more photos. This is the first cookbook I've found really exciting in recent memory.
If you're ready for new tastes using (mostly) familiar foods, this is the cookbook for you -- and me.
Most Recent Customer Reviews
Saw a review and checked this book out at the library before deciding to buy it. It was so inspiring, I decided to get one for me and for a gift as well.Published on December 14, 2013 by Carol Coates
Harvest to Heat is beautiful in so many ways. Gorgeous images, amazing ingredients from local farmers and food producers, and an homage to the chefs who spin them into memorable... Read morePublished on November 13, 2013 by Kc
When we are growing up, we often don't see the value in the life lessons we are being taught by our parents and grandparents. Read morePublished on February 19, 2012 by Virginia Campbell
this item came in great condition and promptly! Excellent recipes and beautiful photos. All in all, an excellent book for the money.Published on January 14, 2012 by flymom
This book is beautiful to look through and nice to read, but the recipes are not your everyday fare. Read morePublished on November 14, 2011 by AZArdie
Loved it! The photos are so beautiful it could be a coffee table book (but so much more). The recipes are great - some very simple, some more complex - a good mix. Read morePublished on January 14, 2011 by Jen R
A beautiful celebration of all highlighted in this book. The photography is amazing and the stories along with recipes make you want to rush over to your local farmers' market or... Read morePublished on January 13, 2011 by Farmgal596