دانلود کتاب 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 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 magazineNamed one of The Best Cookbooks of 2010 by epicurious.comNamed one of the Six Great Finds for Your Kitchen by Parade MagazineNamed 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, Im hooked on the snapshots from Estrine and Kochendorfers cross-country farm and restaurant tour, which spotlight the people, places, animals, and ingredients that helped create the book. And, if youre 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 falls 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 Newmans Own OrganicsFEATURED CHEFS AND ARTISANSNortheast– 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, Baffonis 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, Buzzards Bay, Massachusetts– Brian Lewis, The Farmhouse at Bedford Post, Bedford, New York, and John Ubaldo, John Boys 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, ConnecticutNew 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 YorkMid-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, PennsylvaniaSoutheast– 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, Bentons 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 ONeal, Lil Farm, Hillsborough, North CarolinaSouth– 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, Michys, Miami, and Gabriele Marewski, Paradise Farms, Homestead, Florida– Frank Stitt, Highlands Grill, Birmingham, Alabama, and Jason & Shelley Powell, Petals from the Past, Jemison, AlabamaUpper Midwest– Tory Miller, LEtoile, 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 Chefs 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, IllinoisWest– 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, Paleys 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, DiStefanos 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, Lolas 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, WashingtonSouthwest– 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, Fearings, Dallas, and Todd Smith, Texas Quail Farms, Lockhart, Texas