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Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans Hardcover – October 12, 2010

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Editorial Reviews


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.
"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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Product Details

  • Hardcover: 304 pages
  • Publisher: Taunton Press; First Printing edition (October 12, 2010)
  • Language: English
  • ISBN-10: 1600852548
  • ISBN-13: 978-1600852541
  • Product Dimensions: 8.1 x 1.1 x 10.5 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #372,928 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By wogan TOP 500 REVIEWER on October 9, 2010
Format: 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.
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13 of 15 people found the following review helpful By dadekian on October 12, 2010
Format: 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.
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11 of 13 people found the following review helpful By Meaghin on September 23, 2010
Format: 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.
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4 of 4 people found the following review helpful By Phyllis Staff TOP 1000 REVIEWER on February 24, 2011
Format: Hardcover Verified Purchase
Wow! This is the book I've been looking for. After (too) many years in the kitchen making the same dishes that my family loves, I've been so ready for new tastes, new dishes, without sacrificing taste. And, too many times, I've been disappointed by cookbooks that are the same dishes I've been doing for so long, simply upgraded to more modern standards -- BUT, still the same same. Harvest to Heat is no redo of the same old dishes. It is jam-packed with new tastes I can't wait to try (and one mac and cheese that leaves me cold).

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.
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