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Harvest to Heat

Harvest to Heat

SKU# 071305

Cooking with America's best chefs, farmers, and artisans

Darryl Estrine and Kelly Kochendorfer

Hardcover

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Details
  • Product # 071305
  • Type Hardcover
  • ISBN 978-1-60085-254-1
  • Published Date 2010
  • Dimensions 8 1/8 x 10 1/2
  • Pages 304
  • Photos 108 full-color photographs

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.

Named one of The Top 100 Cookbooks of the Last 25 Years by Cooking Light magazine

Named one of The Best Cookbooks of 2010 by epicurious.com

Named one of the Six Great Finds for Your Kitchen by Parade Magazine

Named one of the Five Top Fall Cookbooks by 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

"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

"Harvest to Heat attests to the often-forgotten fact that no matter our styles of cooking, be it rustic Italian or modern French, we are nothing without the producers, artisans, and craftspeople that provide our ingredients through their labors of love."
– David Chang, Momofuku

"Harvest to Heat is a sumptuous and sensually beautiful book; from soil to stove, it features the very best our great land has to offer. With earthy and delicious recipes, Harvest to Heat is an instant classic for any kitchen library and a book you will grow to love more and more as the years wear on and the meals pile up."
– Padma Lakshmi, Emmy-nominated host of Top Chef, author, actress, and designer

"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

"Harvest to Heat brings together the artisans of the fields and the kitchen to share the results of their skills and talents, furthering the "farm to table" experience we enjoy when we eat a meal by highlighting the important connection between farmer, chef, and artisan. The stories in Harvest to Heat are a delicious example of how memories are made through food."
– Cat Cora, celebrity chef, author, and philanthropist

"Anyone who reads Harvest to Heat will be as compelled to cook from it as I am. I will cook from this book knowing that those who contributed are making a delicious, sustainable, and thoughtful community-based food future a tangible reality. I will not talk. I will cook. And then I will shout with joy: we have arrived!"
– Michel Nischan, Chef/Owner of Dressing Room and President and CEO of the Wholesome Wave Foundation

"Harvest to Heat highlights the collaboration between farmers, chefs, and artisans, making this cookbook unique. It is a fabulous mix of soulful stories, gorgeous photos, and inspiring recipes that bring together all aspects of creating a truly fine meal. Harvest to Heat honors the many aspects of enjoying great food while not ignoring the planet, the animals, or the people that bring us these gifts."
– Nell Newman, President of Newman's Own Organics

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

Table of Contents
Introduction

Foreword

Starters

Salads

Soups

Main Courses

Sides

Desserts

Recipes by Section

Sources

Equivalency Charts

Index
Introduction
We both love food and love to cook--always have, always will.

We also have a huge curiosity for the way food is grown and how chefs turn it into amazing dishes. When we met on a photo shoot a couple of years ago, little did we know that what started as a casual conversation about our shared passion would turn into this celebration of the people who create great food.

Our first conversation was inspiring. We talked about great cheeses, small-batch bourbons, and even the best farmer for heirloom tomatoes (Tim Stark, whom we had both met separately at the greenmarket in New York City). We are like-minded--we wholly embrace the farm to table movement and recognize the amazing flavor of food grown locally and responsibly. We dig meeting farmers, food artisans and producers, and chefs to learn about their techniques, both Old World and modern, that help them to produce their work of art. These people are all truly craftsmen in their own right.

Our shared passion was clear, and those conversations soon morphed into a business proposition after we both shared our desire to write a book that would bring together two great loves: the best ingredients for cooking and the great restaurants we love to eat at. We knew that a coffee table book of pretty pictures was not enough, so the concept of this book was created over several more get-togethers that included grilled cheese sandwiches and bags of microwave popcorn. (Foie gras for brainstorming sessions seemed a little over the top!)

We ended up with what you have here: a collection of recipes by some of the best chefs in the country that highlight the artisans and farmers--and their products--on whom they rely for their restaurants. This cookbook tells the story of the respect and relationships between these craftsmen.

Getting to this place, though, was quite a journey. What we didn't realize at the time was that the thrill of the "yes, we love your idea" from four-star chefs across the country would be followed by email trails as long as Broadway. Needless to say, these chefs are all extremely busy running restaurants and creating masterpieces in their restaurant kitchens. The recipes you'll find in the pages that follow went through many refinements to make them suitable for a home kitchen, but none lack the creativity you would expect from a top-notch chef. And the artisans and producers are an amazing bunch of people who couldn't wait to get their message out and to show off their products.

So how did the folks featured in the book come to be included? First, we had to define artisan. We believe that an artisan can be the one who creates a smooth and luscious bourbon or a rich and creamy cheese or one who takes only the best pigs and cures and smokes them to perfection. An artisan also comes in the form of a farmer who knows his soil is just as important as his crop or a rancher who holds such deep respect for his animals that he treats them with the same love as he would his family. Even a butcher who has a strong belief in treating his medium with the utmost care is a great artisan to us. We fell in love with the artisans in this book because they are brilliant, cool, passionate, and have a strong belief in what they are doing.

Next, we had to pick chefs who are true to the belief that artisans create the best products and support them for it. This part was easy. Chefs know that the best ingredients will take their creations to new levels, and they know that small-batch artisans pour their hearts and souls into their products. We were very fortunate that the chefs we asked to participate in our project came to it with tremendous enthusiasm to show off their friends and suppliers with these great recipes.

A Volvo® with 100,000 miles and a very reliable GPS, a stripped-down lighting and camera kit, and the willingness to drive up and down the Eastern Seaboard got a good part of the book done. Then it was time to take the GPS, lights, and cameras across the country. We ate great meals at Jet Blue's Terminal 5 at JFK Airport before taking off to meet the chefs and artisans we had only known via email and a few calls. Getting out of New York to the Mediterranean climate of Oregon's Willamette Valley was great, but meeting Barb Foulke and Vitaly Paley and walking Barb's hazelnut orchards brought the project to life. We had such great talks about food, farming, politics, and our strange connections with so many of our contributors that it now seems like our families have expanded exponentially.

The best part of the project was the road trips, farm visits, and the amazing meals and products so generously given by the chefs and farmers to our small crew as we traveled around the country. Charlie Trotter sat us down in an empty restaurant and served us three stunning courses paired with great wines that sent us on the way to our next shoot very happy and kinda tipsy. Judy Schad gave us goat cheese so fresh it seemed to smell of the grass her goats had just eaten. Carol and Anthony Boutard fed us impossibly sweet grapes, and Mimmo Bruno gave us his burrata cheese that will make going back to mozzarella very difficult to do. Bev Eggleston gave Darryl a 21/2-pound, grass-fed, 60 day?aged rib-eye packed in a homemade cooler of cardboard and ice for a long trip home. That steak was treated like a national treasure, and in the end it was a beautiful meal.

Like Bev's steak, all of the suppliers in Harvest to Heat are national treasures. We hope you take this book, cook from it, and enjoy some of the greatest food you'll ever taste.
Let's eat!



Foreward by Alice Waters
When we opened Chez Panisse, we didn't set out to base it on a philosophy of sustainability, organic farming, or even supporting local farms. We were searching for taste and striving to create a place where friends and family could gather at the table and share a simple meal. I wanted to find in California the flavors, smells, and sights of the markets of France that had opened up my senses. That search led us to the doorstep of local organic farms, along the coastline for fresh fish straight from the boat, and to the hills around the restaurant, where we foraged for mushrooms and nettles.

Over the years we have built beautiful and important relationships with the 85 fishermen, ranchers, farmers, and foragers who regularly supply the restaurant. We rely on them as they rely on us, and it is their work that drives our creativity and inspiration in the kitchen. Happily, we are not unique in this regard--there are many chefs and cooks around the country who do the same. The farm-to-table philosophy has grown immeasurably, with chefs and home cooks alike recognizing the value of sustainable local farming and fishing communities.

As we near the 40th anniversary of Chez Panisse, I look at how far we have come, in large part due to the heroes of the sustainable food movement, those people--grower and cook--who are shaping the way we think about food. Harvest to Heat embodies the spirit of collaboration both in the field and at the table.

There is a purity and simplicity about the recipes in this book that I love. Together, the artisans and chefs have taken food at its peak of seasonality and flavor and crafted recipes that showcase the flavors and textures of the ingredients. The simplicity of the recipes let the ingredients shine, and the accessible techniques place each and every recipe within reach of home cooks of all skill levels. My hope is that through these recipes and stories, more home cooks will embrace seasonality, support local economies, and in doing so build a sustainable future.

Harvest to Heat embraces the incredible regional diversity of our country while solidifying the connection between land and plate, and chef, farmer, and artisan. It represents a new generation of cookbook--for a new generation of cooks.

--Alice Waters
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