3 of 3 people found the following review helpful
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This review is from: Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (Hardcover)
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.