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

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

Hardcover

$36.00 $40.00 Save 10% Current price is $36, Original price is $40. You Save 10%.
Choose Expedited Shipping at checkout for guaranteed delivery by Tuesday, September 24

Overview

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.

Product Details

ISBN-13: 9781600852541
Publisher: Taunton Press, Incorporated
Publication date: 10/12/2010
Pages: 304
Sales rank: 1,254,669
Product dimensions: 8.50(w) x 10.50(h) x 1.20(d)

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.

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.

Table of Contents

Introduction Foreword by Alice Waters

Starters Salads Soups Main Course Sides Desserts

Recipes by Section Sources Equivalents Chart Index
 

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans 5 out of 5 based on 0 ratings. 3 reviews.
gincam on LibraryThing More than 1 year ago
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
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago