Just out, Darryl Estrine and Kelly Kochendorfer’s new book, Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artsians, is a feast for the eyes. I know a lot of cookbooks are billed as such, but this one is the real deal (full disclosure, it’s published by The Taunton Press, but I’d gush about it regardless).
With contributions from chefs like Daniel Boulud, Thomas Keller, Dan Barber, Rick Bayless, John Besh, Gale Gand, and many more, the book is a virtual who’s who of the food world; and that’s not even the coolest part. Harvest to Heat celebrates the collaboration between chefs and farmers in a way that no cookbook ever has. Welcome to locovorism at its finest, its most gorgeous, its most mouth-watering.
Meet the authors on Monday, October 4, 2010 at The Lounge at Astor Center in New York City from 6:30 pm – 9:30 pm. Featured chefs and artisans contributing to the event are Brian Lewis, formerly of The Inn at the Bedford Post, David Shea of applewood, Michael Psilakis of Gus & Gabriel Gastropub, Lee Chizmar of Bolete Restaurant, and Waldy Malouf of Beacon. A raw bar will be prepared by Rappahannock River Oysters of Virginia.
Whether or not you raise a glass with the authors on Monday night, if you care deeply about food and where it comes from, you must read this book.
|Lobster Mac and Cheese||Crème Fraîche Galette with Heirloom Tomatoes|