Harvest to Heat {Cookbook Review}

Here’s another book that I’ve been able to read, but not cook from, because I’m reading it in the winter. Strangely enough, I still enjoyed reading Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans by Darryl Estrine and Kelly Kochendorfer.

It reminded me a little bit of Edible Communities, as each recipe has beautiful photos and stories of the farmers, chefs, or artisans behind the featured ingredient for that particular recipe.

The recipes themselves are arranged traditionally (starters, salads, soups, main courses, sides, desserts) and are definitely of the “special occasion” variety such as Maple-Glazed Pork Belly, Sunny-Side Up Egg, and Pickles Chanterelles; Sautee’d Chicken Livers with Smoked Bacon and Roasted Grapes; and Carolina Gold Rice with Ramps, Asparagus, and Morels. I would have appreciated more that featured root vegetables since it’s winter, but I’ve noticed winter recipes are hard to come by, even in books that focus on farm to table.

If you enjoy cooking involved recipes, pick up this book–it’s indexed on eatyourbooks.com. If, however, you like to dream about cooking rather than actually doing the more involved recipes, check it out from your local library for the photos and stories.