Now more than ever, people 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 the ingredients that supply the finest restaurant chefs in America. 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.

Chosen as one of the Six Great Finds for Your Kitchen, Chefs teamed with farmers, fishermen and others to create recipes celebrating the biggest trend in food right now -- high-quality ingredients fresh from the farm. --Parade MagazineChosen as one of the Five Top Fall Cookbooks. More than a cookbook, Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans provides an inside look at the relationships between farmers and chefs. Each recipe pairs one of the nation's top chefs (including Southern culinary stars John Besh, Frank Stitt, and Sean Brock) with a pioneering local farmer or artisan. Mouthwatering recipes, culinary clout, and sublime photography make this cookbook a worthy addition to your library. --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 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

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.