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Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisansby Darryl Estrine and Kelly Kochendorfer
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.
Synopses & Reviews
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.
"One of the fall's most beautiful cookbooks." Julia Reed, Newsweek
"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
"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
"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
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
Foreword by Alice Waters
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