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

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.

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.

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

Introduction Foreword by Alice Waters

Starters Salads Soups Main Course Sides Desserts

Recipes by Section Sources Equivalents Chart Index