Recipes from Harvest to Heat

Harvest to Heat

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.

A ceramic bowl filled with chilled tomato soup with feta and olives and a stack of three white plates topped with feta, olives, and basil.

Chilled Tomato Soup with Feta and Olives

This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms?

  • Quick Glance
  • 35 M
  • 1 H
  • 0
A piece of blue cheese tartine with two slices of crispy bacon on a grey plate.

Blue Cheese Tartine

A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.

  • (1)
  • 10 M
  • 15 M
  • 1