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Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
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Located in: Clarks Summit, Pennsylvania, United States
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Estimated between Thu, 13 Jun and Sat, 15 Jun to 43230
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eBay item number:325498989992
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Binding
- Hardcover
- Product Group
- Book
- Country/Region of Manufacture
- America
- Weight
- 0 lbs
- IsTextBook
- No
- ISBN
- 9781600852541
- Book Title
- Harvest to Heat : Cooking with America's Best Chefs, Farmers, and Artisans
- Item Length
- 10.5 in
- Publisher
- Taunton Press, Incorporated
- Publication Year
- 2010
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Natural Foods, Regional & Ethnic / American / General, Seasonal, Methods / Professional
- Item Width
- 8.1 in
- Item Weight
- 48.7 Oz
- Number of Pages
- 304 Pages
About this product
Product Information
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 chefand 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 Heatexplores 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 recipes100 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.
Product Identifiers
Publisher
Taunton Press, Incorporated
ISBN-10
1600852548
ISBN-13
9781600852541
eBay Product ID (ePID)
84518245
Product Key Features
Book Title
Harvest to Heat : Cooking with America's Best Chefs, Farmers, and Artisans
Format
Hardcover
Language
English
Topic
Specific Ingredients / Natural Foods, Regional & Ethnic / American / General, Seasonal, Methods / Professional
Publication Year
2010
Illustrator
Yes
Genre
Cooking
Number of Pages
304 Pages
Dimensions
Item Length
10.5 in
Item Height
1.1 in
Item Width
8.1 in
Item Weight
48.7 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx715.K723 2010
Reviews
"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 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 Newman's Own Organics"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, 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 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 Heatis 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 Heatincludes 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 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 Newman's Own Organics"Harvest to Heat repr, "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 Newman's Own Organics"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, "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 Heatis 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 Heatincludes 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 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 Newman's Own Organics"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 </div, 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 Magazine Chosen 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
Copyright Date
2010
Lccn
2010-011943
Dewey Decimal
641.5973
Dewey Edition
22
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:325498989992
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Item location:
Clarks Summit, Pennsylvania, United States
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