Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
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...
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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
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. \ \
Introduction Foreword by Alice WatersStarters Salads Soups Main Course Sides DessertsRecipes by Section Sources Equivalents Chart Index
\ From Barnes & NobleIt is fitting that the foreword to this "farm to kitchen" cookbook was written by Chez Panisse founder Alice Waters, the godmother of the "local, seasonal, sustainable" movement. Photographer Darryl Estine, kitchen director Kelly Kochendorfer, and dozens of America's top chefs from every region of the country intertwine their specialties to present a combination cookbook and celebration of America's farmers, artisans, and cooks. With its diverse sidebars and 100+ recipes, it's no surprise that Harvest to Eat has won pre-publication raves from the likes of Mario Batali, David Chang, and other famous cookbook authors.\ \ \ \ \ \ Library JournalThis 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\ \
