Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans

Overview

Celebrating the collaboration between farmer and chef?and the journey from land to table?"Harvest to Heat" explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of 100 recipes.

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Overview

Celebrating the collaboration between farmer and chef—and the journey from land to table—"Harvest to Heat" explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of 100 recipes.

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Editorial Reviews

From Barnes & Noble

It is fitting that the foreword to this "farm to kitchen" cookbook was written by Chez Panisse founder Alice Waters, the godmother of the "local, seasonal, sustainable" movement. Photographer Darryl Estine, kitchen director Kelly Kochendorfer, and dozens of America's top chefs from every region of the country intertwine their specialties to present a combination cookbook and celebration of America's farmers, artisans, and cooks. With its diverse sidebars and 100+ recipes, it's no surprise that Harvest to Eat has won pre-publication raves from the likes of Mario Batali, David Chang, and other famous cookbook authors.

From the Publisher
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

Library Journal
This first book by photographer Estrine and food editor and writer Kochendorfer features a foreword by Alice Waters and advance praise from the likes of Mario Batali, David Chang, and Cat Cora. The authors match farmers and artisans with chefs and restaurants across the country to present 100 original recipes from, e.g., Eric Ripert (Le Bernardin, New York), Paul Kahan (Blackbird, Chicago), and Vitaly Paley (Paley's Place, Portland, OR), for the home cook, for starters and salads, main courses, sides, and desserts. Beef and pork are the predominant meats, but there is also a recipe for Bison Pastrami. Each recipe is accompanied by a description of the farmer or artisan who provided the main ingredients. VERDICT Sustainable food is in, and this book will encourage home cooks to follow the tenets of the movement. Where Ivy Manning's The Farm to Table Cookbook and Storey's "Dishing Up" series are popular, this is a necessary purchase.—Christine Bulson, SUNY at Oneonta
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Product Details

  • ISBN-13: 9781600852541
  • Publisher: Taunton Press, Incorporated
  • Publication date: 10/12/2010
  • Pages: 304
  • Sales rank: 813,905
  • Product dimensions: 8.50 (w) x 10.50 (h) x 1.20 (d)

Meet 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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Read an Excerpt

Harvest to Heat

Cooking with America's Best Chefs, Farmers, and Artisans
By Estrine, Darryl

Taunton Press

Copyright © 2010 Estrine, Darryl
All right reserved.

ISBN: 9781600852541

FEATURED CHEFS AND ARTISANS
Northeast
• Eric Warnstedt, Hen of the Wood, Waterbury, Vermont, and Mateo & Andy Kehler, Jasper Hill, Greensboro, Vermont
• Matthew Gennuso, Chez Pascal, Providence, Rhode Island, and Karl Santos, Shy Brothers Farm, Westport, Massachusett
• Derek Wagner, Nicks on Broadway, Providence, Rhode Island, and Paul Baffoni, Baffoni’s Poultry Farm, Johnston, Rhode Island
• Rob Evans, Hugos, Portland, Maine, and Rod Browne Mitchell, Browne Trading Company, Portland, Maine
• Barbara Lynch, No. 9 Park, Boston, and Chris Kurth, Siena Farms, Sudbury, Massachusetts
• Jody Adams, Rialto, Boston, and Matt Linehan, Sparrow Arc, Kennebunk, Maine
• Tony Maws, Craigie Street Bistro, Cambridge, Massachusetts, and Kofi Ingersoll & Erin Koh, Bay End Farm, Buzzard’s Bay, Massachusetts
• Brian Lewis, The Farmhouse at Bedford Post, Bedford, New York, and John Ubaldo, John Boy’s Farm, Cambridge, New York
• Clark Fraiser & Marik Gaier, Arrows, Ogunquit, Maine, and Ted Johnson, Ogunquit, Maine
• Bill Taibe, Napa & Company, Stamford, Connecticut, and Annie Farrell, Millstone Farms, Wilton, Connecticut

New York City
• Eric Ripert, Le Bernardin, and Eberhard Müller & Paulette Satur, Satur Farms, Cutchogue, New York
• Daniel Boulud, Daniel, and Tim Stark, Eckerton Hill Farm, Hamburg, Pennsylvania
• Michael Anthony, Gramercy Tavern, and Zaid Kurdieh, Norwich Meadows, Norwich, New York
• Jean-Georges, Jean George, and Nancy MacNamara, Honey Locust Farm, Newburgh, New York
• Michael Psilakis, Anthos, and Peter Skotidakis, Skotidakis Goat Farm, St. Eugene, Ontario, Canada
• April Bloomfield, The Spotted Pig, and Rob Thompson, Thanksgiving Farm, Harris, New York
• David Shea, applewood, and Ridge Shin, Hardwick Beef, Hardwick, Massacahusetts
• Thomas Keller, Per Se, and Keith Martin, Elysian Fields, Waynesburg, Pennsylvania
• Charlie Palmer, Aureole, and Tom Jurgielwicz, Jurgielewicz Ducks, East Moriches, New York
• Tom Colicchio, Craft, and Travis & Ryan Croxton, Rappahannock River Oysters, Topping, Virginia
• Johnny Iuizzini, Jean Georges, and Rick Bishop, Mountain Sweet Berry Farm, Roscoe, New York
• Waldy Malouf, Beacon, and Jon Wallach, Eden Brook Fish Company, Monticello, New York
• Dan Barber & Alex Grunert, Blue Hill, and Ralph Erenzo, Tuthilltown Spirits, Gardiner, New York
• Gina DePalma, Babbo, and Jody & Luisa Somers, Dancing Ewe Farm, Granville, New York
• Daniel Humm, Eleven Madison Park, and Steve & Sylvia Pryzant, Four Story Hill Farm, Honesdale, Pennsylvania
• Peter Hoffman, Savoy, and Michael Yezzi & Jennifer Small, Flying Pigs Farm, Shushan, New York

Mid-Atlantic
• Lee Chizmar, Bolete, Bethlehem, Pennsylvania, and Skip Bennett, Island Creek Oysters, Duxbury, Massachusetts
• Jose Andres, Mini Bar, Washington, D.C., and Bev Eggleston, EcoFriendly, Moneta, Virginia
• Michel Richard, Central MR, Washington, D.C., and Mark Furstenberg, Washington, D.C
• Marc Vetri, Vetri, Philadelphia, and Tom Culton, Culton Organics, Silver Spring, Pennsylvania

Southeast
• Michael Paley, Proof on Main, Louisville, Kentucky, and Steve Wilson & Laura Lee Brown, Kentucky Bison Company, Goshen, Kentucky
• Linton Hopkins, Restaurant Eugene, Atlanta, and Allan Benton, Benton’s Smoky Mountain Country Ham, Madisonville, Tennessee
• Sean Brock, McCradys, Charleston, South Carolina, and Glenn Roberts, Anson Mills, Columbia, South Carolina
• Monica Segovia Welsh & Andrea Reusing, Lantern, Chapel Hill, North Carolina, and George O'Neal, Lil’ Farm, Hillsborough, North Carolina

South
• Donald Link, Herbsaint, New Orleans, and Billy Link, Link Crawfish, New Orleans
• John Besh, August, New Orleans, and Stuart Gardner, Gardner Ranch, Cankton, Louisianna
• Michelle Bernstein, Michy’s, Miami, and Gabriele Marewski, Paradise Farms, Homestead, Florida
• Frank Stitt, Highlands Grill, Birmingham, Alabama, and Jason & Shelley Powell, Petals from the Past, Jemison, Alabama

Upper Midwest
• Tory Miller, L'Etoile, Madison, Wisconsin, and Matt Smith, Blue Valley Garden, Blue Mounds, Wisconsin
• Paul Kahan, Blackbird, Chicago, and David Cleverdon, Kinnikinnik Farm, Caledonia, Illinois
• Laurent Gras, L20, Chicago, and Peter Klein, Seedling Farm, South Haven, Michigan
• Rick Bayless, Topolobampo, Chicago, and Marty & Kris Travis, Spence Farm, Fairbury, Illinois
• Charlie Trotter, Trotters, Chicago, and Lee Jones, The Chef's Garden, Huron, Ohio
• Paul Virant, Vie, Western Springs, Illinois, and Will Allen, Growing Power, Milwaukee, Wisconsin
• Gale Gand, Tru, Chicago, and Judy Schad, Capriole Farm, Greenville, Illinois

West
• Greg Higgins, Higgins, Portland, Oregon, and Carol & Anthony Boutard, Ayer Creek Farm, Gaston, Oregon
• Naomi Pomeroy, Beast, Portland, Oregon, and Dave Hoyle, Creative Growers, Noti, Oregon
• Vitaly Paley, Paley’s Place, Portland, Oregon, and Barb Foulke, Freddy Guys Hazelnuts, Monmouth, Oregon
• Gabriel Rucker, Le Pigeon, Portland, Oregon, and Manuel Recio & Leslie Lukas-Recio, Viridian Farms, Dayton, Oregon
• Maria Hines, Tilth, Seattle, and Joe Whinney, Theo Chocolate, Seattle
• Elisabeth Prueitt, Tartine Bakery, San Francisco, and Sue Conley & Peggy Smith, Cowgirl Creamery, Point Reyes Station, California
• Nancy Silverton, Osteria Mozza, Los Angeles, and Mimmo Bruno, DiStefano’s Cheese, Baldwin Park, California
• Charles Phan, The Slanted Door, San Francisco, and Andy Griffin, Mariquita Farms, Watsonville, California
• Doug Keane, Cyrus, Healdsburg, California, and Peter Newman, Lola’s Garden, Healdsburg, California
• Vinny Dotola & Jon Shook, Animal, Los Angeles, and James Birch, Flora Bella Farm, Three Rivers, California
• Jason Franey, Canlis, Seattle, and Tracy Smaciarz, Heritage Meats, Rochester, Washington

Southwest
• Tyson Cole, Uchi, Austin, Texas, and David Anderson, Bluebonnet Hydroponics, Schertz, Texas
• Lachlan Mackinnon-Patterson, Frasca Food & Wine, Boulder, Colorado, and Bob & Mike Munson, Munson Farms, Boulder, Colorado
• Dean Fearing, Fearing’s, Dallas, and Todd Smith, Texas Quail Farms, Lockhart, Texas
 



Continues...

Excerpted from Harvest to Heat by Estrine, Darryl Copyright © 2010 by Estrine, Darryl. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Introduction Foreword by Alice Waters

Starters Salads Soups Main Course Sides Desserts

Recipes by Section Sources Equivalents Chart Index
 

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted November 2, 2010

    Beautiful Pictures with Fantastic Recipes- A Great Foodie Gift!

    A perfect gift for the food enthusiast, who wants to know about America's top food artisans and the chefs who use their products. Jam packed with photos of the chefs, artisans and finished dishes.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 24, 2010

    No text was provided for this review.

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