Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
By Darryl Estrine and Kelly Kochendorfer
Taunton Press, 295 pages
Why I’m squeezing it into my overloaded bookshelf: The rustic, handsome photography is captivating and presents much-loved, highly respected ingredients at their peak of freshness. The cookbook’s featured farmers and craftspeople treat their products with the utmost care and dedication. What could be better than a union with serious chefs who enthusiastically support these artisans and make their ingredients the star of the plate? Harvest to Heat celebrates their collaboration and reveals their secrets to delicious dining through recipes we can all enjoy.
I especially love: The brief bios of featured farmers and artisans. I continuously demanded the attention of my family in the room as I came across the producers’ interesting tales and their fateful encounters with America’s best chefs.
What’s a bit annoying: Out of the kitchens of top chefs across the country, many recipes are long and involved. Some of the specialty ingredients professional kitchens have access to may be difficult for home cooks to track down.
The next recipe I’ll make: Halibut Poached in Pepper Butter with Roasted Corn Salad with Piment d’Espelette.
Here's a sneak peak of the recipes:
Caroline Ford is a food stylist, writer & recipe developer in Portland, OR. More of her writing can be found on her blog: Food. Write. Style.