Harvest to Heat Cooking with America’s Best Chefs, Farmers, and Artisans Darryl Estrine and Kelly Kochendorfer foreword by alice waters U.S. $40.00 Harvest to Heat is a groundbreaking cookbook, celebrating chefs and farmers who are changing the way we think about food. Over 100 of America’s best chefs and artisans take us on a journey from farm to kitchen as they collaborate on delicious recipes for home cooks, locavores, and food lovers. “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 “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.” —michel nischan, president and ceo of the wholesome wave foundation and owner of dressing room Chefs, Farmers & Artisans Northeast Eric WarnstEdt, Hen of the Wood, Waterbury, Vermont, and MatEo & andy KEhlEr, Jasper Hill Farm, Greensboro, Vermont MatthEW GEnnuso, Chez Pascal, Providence, Rhode Island, and Karl santos, Shy Brothers Farm, Westport Point, Massachusetts dErEK WaGnEr, Nicks on Broadway, Providence, Rhode Island, and Paul Baffoni, Baffoni’s Poultry Farm, Johnston, Rhode Island roB Evans, Hugo’s, Portland, Maine, and rod BroWnE MitchEll, Browne Trading Company, Portland, Maine BarBara lynch, No. 9 Park, Boston, Massachusetts, and chris Kurth, Siena Farms, Sudbury, Massachusetts Jody adaMs, Rialto, Cambridge, Massachusetts, and Matt linEhan, Sparrow Arc Farm, Kennebunk, Maine tony MaWs, Craigie on Main, 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 Boy’s Farm, Cambridge, New York MarK GaiEr & clarK frasiEr, Arrows, Ogunquit, Maine, and tEd Johnson, Ogunquit, Maine Bill taiBE, LeFarm, Westport, Connecticut, and anniE farrEll & BEtsy finK, Millstone Farm, Wilton, Connecticut New York City Eric ripErt, Le Bernardin, New York City, and EbErhard MüllEr & paulEttE Satur, Satur Farms, Cutchogue, New York daniEl boulud, Daniel, New York City, and tiM Stark, Eckerton Hill Farm, Hamburg, Pennsylvania MichaEl anthony, Gramercy Tavern, New York City, and Zaid kurdiEh, Norwich Meadows Farm, Norwich, New York JEan-GEorGES vonGErichtEn, Jean Georges, New York City, and nancy MacnaMara, Honey Locust Farm, Newburgh, New York MichaEl pSilakiS, Anthos, New York City, and pEtEr SkotidakiS, Skotidakis Goat Farm, St. Eugene, Ontario, Canada april blooMfiEld, The Spotted Pig, New York City, and rob thoMpSon, Thanksgiving Farm, Harris, New York david ShEa, applewood, New York City, and ridGE Shinn, Hardwick Beef, Hardwick, Massachusetts pEtEr hoffMan, Savoy, New York City, and MichaEl yEZZi & JEnnifEr SMall, Flying Pigs Farm, Shushan, New York thoMaS kEllEr, Per Se, New York City, and kEith Martin, Elysian Fields Farm, Waynesburg, Pennsylvania charliE palMEr, Aureole, New York City, and toM JurGiElEwicZ, Jurgielewicz Duck Farm, East Moriches, New York daniEl huMM, Eleven Madison Park, New York City, and StEvE & Sylvia pryZant, Four Story Hill Farm, Honesdale, Pennsylvania waldy Malouf, Beacon, New York City, and Jon wallach, Eden Brook Fish Company, Monticello, New York toM colicchio, Craft, New York City, and traviS & ryan croxton, Rappahannock River Oysters, Topping, Virginia Johnny iuZZini, Jean Georges, New York City, and rick biShop, Mountain Sweet Berry Farm, Roscoe, New York dan barbEr & alEx GrunErt, Blue Hill, New York City, and ralph ErEnZo & brian lEE, Tuthilltown Spirits, Gardiner, New York Gina depalMa, Babbo, New York City, and Jody & luiSa SoMErS, Dancing Ewe Farm, Granville, New York Mid-Atlantic lEE chiZMar, Bolete Restaurant & Inn, Bethlehem, Pennsylvania, and Skip bEnnEtt, Island Creek Oysters, Duxbury, Massachusetts JoSé andréS, minibar, Washington, D.C., and bEv EGGlESton, EcoFriendly Foods, Moneta, Virginia MichEl richard, Central Michel Richard, Washington, D.C., and Mark furStEnbErG, Washington, D.C. Marc vEtri, Vetri, Philadelphia, Pennsylvania, 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, Georgia, and allan Benton, Benton’s Smoky Mountain Country Hams, Madisonville, Tennessee Sean Brock, McCrady’s, Charleston, South Carolina, and Glenn roBertS, Anson Mills, Columbia, South Carolina Monica SeGovia-WelSh & andrea reuSinG, Lantern Restaurant, Chapel Hill, North Carolina, and GeorGe o’neal, Lil’ Farm, Hillsborough, North Carolina South donald link, Herbsaint Bar & Restaurant, New Orleans, Louisiana, and Billy link, Link Crawfish, New Orleans, Louisiana John BeSh, August, New Orleans, Louisiana, and Stuart Gardner, Gardner Ranch, Cankton, Louisiana Michelle BernStein, Michy’s, Miami, Florida, and GaBriele MareWSki, Paradise Farms, Homestead, Florida Frank Stitt, Highlands Bar & Grill, Birmingham, Alabama, and JaSon & Shelley PoWell, Petals from the Past, Jemison, Alabama Upper Midwest Paul kahan, Blackbird, Chicago, Illinois, and david cleverdon, Kinnikinnick Farm, Caledonia, Illinois tory Miller, L’Etoile, Madison, Wisconsin, and Matt SMith, Blue Valley Gardens, Blue Mounds, Wisconsin laurent GraS, L20, Chicago, Illinois, and Peter klein, Seedling Farm, South Haven, Michigan rick BayleSS, Frontera Grill, Chicago, Illinois, and Marty & kriS traviS, Spence Farm, Fairbury, Illinois charlie trotter, Charlie Trotter’s, Chicago, Illinois, 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, Illinois, and Judy Schad, Capriole Farm, Greenville, Indiana West ElisabEth PruEitt, Tartine Bakery & Cafe, San Francisco, California, and suE ConlEy & PEggy smith, Cowgirl Creamery, Point Reyes Station, California grEg higgins, Higgins Restaurant & Bar, Portland, Oregon, and Carol & anthony boutard, Ayers Creek Farm, Gaston, Oregon naomi PomEroy, Beast, Portland, Oregon, and davE hoylE, Creative Growers, Noti, Oregon nanCy silvErton, Osteria Mozza, Los Angeles, California, and mimmo bruno, DiStefano Cheese, Baldwin Park, California vitaly PalEy, Paley’s Place, Portland, Oregon, and barb FoulkE, Freddy Guys Hazelnuts, Monmouth, Oregon Jason FranEy, Canlis, Seattle, Washington, and traCy smaCiarz, Heritage Meats, Rochester, Washington gabriEl ruCkEr, Le Pigeon, Portland, Oregon, and manuEl rECio & lEsliE lukas-rECio, Viridian Farms, Dayton, Oregon CharlEs Phan, The Slanted Door, San Francisco, California, and andy griFFin, Mariquita Farm, Watsonville, California doug kEanE, Cyrus, Healdsburg, California, and laEl Ford, Lola’s Garden, Healdsburg, California vinny dotolo & Jon shook, Animal, Los Angeles, California, and JamEs birCh, Flora Bella Farm, Three Rivers, California maria hinEs, Tilth, Seattle, Washington, and JoE whinnEy, Theo Chocolate, Seattle, Washington Southwest tyson ColE, Uchi, Austin, Texas, and david andErson, Bluebonnet Hydroponic Produce, Schertz, Texas laChlan maCkinnon-PattErson, Frasca Food & Wine, Boulder, Colorado, and bob & mikE munson, Munson Farms, Boulder, Colorado dEan FEaring, Fearing’s, Dallas, Texas, and todd smith, Texas Quail Farm, Lockhart, Texas