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Darryl Estrine

Kelly Kochendorfer

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

by Darryl Estrine (Author), Kelly Kochendorfer (Author)

4.0 25 ratings

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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.

Print length

304 pages
Language

English
Publisher

Taunton Press
Publication date

October 12, 2010
Dimensions

8.13 x 1.08 x 10.5 inches
ISBN-10

1600852548
ISBN-13

978-1600852541
See all details

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

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 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.

Product details

Publisher ‏ : ‎ Taunton Press; First Edition (October 12, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1600852548
ISBN-13 ‏ : ‎ 978-1600852541
Dimensions ‏ : ‎ 8.13 x 1.08 x 10.5 inches

Best Sellers Rank: #632,434 in Books (See Top 100 in Books)
- #162 in Professional Cooking (Books)
- #616 in Seasonal Cooking (Books)
- #711 in Natural Food Cooking

Customer Reviews:
4.0 25 ratings

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Darryl Estrine
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Kelly Kochendorfer
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Kelly Kochendorfer was the original test kitchen director for Saveur magazine, a contributing editor to the James Beard award-nonminated book Culinaria USA, and developed and styled recipes for many magazines and books, including Martha Stewart Living, and The New York Times T: Magazine.
See more on the author's page

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Phyllis Staff

Want Something Fresh, Something New, Something Delish?

Reviewed in the United States on February 25, 2011

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:

PROS:

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.

CONS:

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.

OVERALL:

If you're ready for new tastes using (mostly) familiar foods, this is the cookbook for you -- and me.

4 people found this helpful

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Kindle Customer

The first cookbook I ever read cover-to-cover

Reviewed in the United States on January 14, 2011

Verified Purchase

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. I am looking forward to trying out a number of them. But the reason I read it cover-to-cover over the course of a few evenings is that I loved the stories of the farmers, fishermen, cheesemakers, chefs and how they work together. It showcases people with a real passion for great food - from farmers committed to raising delicious and healthy produce to chefs committed to creating memorable dishes. I bought a few to give as Christmas gifts and everyone loved it.

2 people found this helpful

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Diane

Nice concept

Reviewed in the United States on December 9, 2010

Verified Purchase

As someone who buys from local markets, I bought this book on impulse, not sure if I'd keep it or give it as a Christmas gift. It has great photos, and simple and complex, but easy to follow recipes. The background stories were interesting and not overly long. I'm gifting the copy I bought but might just put it on my own Wish List.

4 people found this helpful

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kapidolo

Timely cookbook

Reviewed in the United States on November 17, 2010

Verified Purchase

For locavores and adventurous cooks to be sure, but there are come easy and delicious recipes for inexperienced cooks. The Blue Cheese Tartine is just a fancy title for a scrumptious starter or to accompany a nice bowl of Smoky Port and Apple Soup. A great Christmas for cooks.

4 people found this helpful

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F. E. De Sanctis

Not for everyone

Reviewed in the United States on September 24, 2010

Verified Purchase

I agree it is a fine showcase for artisan food-people and chefs, but that is all it is. I don't think there was one dish that made me want to re-create it. Not one. And I do love to cook. Too esoteric for my collection and tastes.

12 people found this helpful

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AZArdie

For reading enjoyment, not cooking

Reviewed in the United States on November 14, 2011

Verified Purchase

This book is beautiful to look through and nice to read, but the recipes are not your everyday fare. There are so many ingredients that are very difficult for the average cook to find and no substitutions are given. So skip this if you want a cookbook; buy it if you're just plain interested in food.

2 people found this helpful

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Linda Finkle

Three Stars

Reviewed in the United States on December 8, 2016

Verified Purchase

Haven't tried any of the recipes yet but several seemed interesting

Reviewed in the United States on December 15, 2013

Verified Purchase

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.

Helpful

Top reviews from other countries

T. Giberson

Not as good as Fields of Plenty

Reviewed in Canada on June 15, 2011

Verified Purchase

It's a decent look at some of the purveyors of food across the country, accompanied by neat sounding recipes. It's a bit shallow it it's profiles though, and you don't really feel like you get to know any of the people in it, the scenes read more like Vogue covers than a real glimpse into what drives people into the making and growing of food. For a much better look at the topic read Fields of Plenty.

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

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Darryl Estrine

Kelly Kochendorfer

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