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. Harvest to Heat 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.
By Darryl Estrine and Kelly Kochendorfer, foreword by Alice Waters. Hardcover. 304 pages.