- Hardcover: 304 pages
- Publisher: Taunton Press (October 12, 2010)
- Language: English
- ISBN-10: 1600852548
- ASIN: B00A7K14HG
- Product Dimensions: 8.2 x 1.1 x 10.9 inches
- Shipping Weight: 3.1 pounds (View shipping rates and policies)
- Average Customer Review: 20 customer reviews
- Amazon Best Sellers Rank: #3,251,945 in Books (See Top 100 in Books)
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Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans Hardcover – Bargain Price, 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
“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.
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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.