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

by and

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

ISBN13: 9781600852541
ISBN10: 1600852548
Condition: Standard
Dustjacket: Less Than Standard
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Staff Pick

Harvest to Heat is a locavore cookbook featuring 100 never-before-published recipes from some of Portland's favorite restaurants: Higgins, Beast, Paley's Place, Le Pigeon, and more. It's a feast for the eyes, too, with gorgeous photos of artisanal foods.
Recommended by Tracey T., Powells.com

Synopses & Reviews

Publisher Comments:

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.d

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.

Review:

"One of the fall's most beautiful cookbooks." Julia Reed, Newsweek

Review:

"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

Review:

"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

Review:

"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

Synopsis:

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.

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.

Table of Contents

    Introduction
    Foreword by Alice Waters
  • Starters
  • Salads
  • Soups
  • Main Course
  • Sides
  • Desserts
  • Recipes by Section
  • Sources
  • Equivalents Chart Index

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Virginia Campbell, February 19, 2012 (view all comments by Virginia Campbell)
When we are growing up, we often don't see the value in the life lessons we are being taught by our parents and grandparents. We may be looking and listening, but still not comprehending. Sometimes, it takes maturity and similar experiences in our later years to really grasp the full meaning of their examples. My favorite Summer memories are of the times I spent with my grandparents working in our garden. My grandfather was a natural "master gardener". He grew the best tomatoes that I have ever tasted! One of a Southerner's favorite meals is a slice of juicy, ripe homegrown tomato on a fresh, hot butter biscuit! I used to love to help my grandfather plant the tomatoes. Dig a little hole, add some water, drop in the little plant, pat the dirt down, add a little water, repeat. On and on we went, row after row, until we were done. It was never work to me, it was just a special time shared with my grandfather. "Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans" is an expansive, enlightening encyclopedia of food producers and sellers, and those who create and serve food which sustains us body and soul. True foodies who love all aspects of food and food preparation will delight in the amazing stories, photos and recipes. Tempt your taste buds with these awesome dishes: "Smoky Pork & Apple Soup with Mustard"; "Halibut Poached in Pepper Butter with Roasted Corn Salad"; "Creme Fraiche Galette with Heirloom Tomatoes"; "Sweet Potatoes with Corn, Swiss Chard, and Caramelized Onions"; and "Honey-Mango Upside-Down Cake". Exquisite. Elemental. Essential.

Review Copy Gratis The Taunton Press
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Product Details

ISBN:
9781600852541
Author:
Darryl Estrine and Kelly Kochendorfer
Publisher:
Taunton Press
Foreword by:
Waters, Alice
Foreword:
Waters, Alice
Author:
Estrine, Darryl
Author:
Kelly
Author:
Kochendorfer, Kelly
Author:
, Darryl
Author:
Waters, Alice
Subject:
Seasonal
Subject:
Cookery, american
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Cooking, American
Subject:
Cooking and Food-US General
Edition Description:
Print PDF
Publication Date:
20101031
Binding:
HARDCOVER
Language:
English
Illustrations:
108 color photos
Pages:
304
Dimensions:
10.50 x 8.13 in

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Related Subjects

Children's » Activities » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Sustainable Cooking
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Humanities » Philosophy » General

Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans Used Hardcover
0 stars - 0 reviews
$8.50 In Stock
Product details 304 pages Taunton Press - English 9781600852541 Reviews:
"Staff Pick" by ,

Harvest to Heat is a locavore cookbook featuring 100 never-before-published recipes from some of Portland's favorite restaurants: Higgins, Beast, Paley's Place, Le Pigeon, and more. It's a feast for the eyes, too, with gorgeous photos of artisanal foods.

"Review" by , "One of the fall's most beautiful cookbooks."
"Review" by , "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."
"Review" by , "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."
"Review" by , "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."
"Synopsis" by , 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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