#131

Introduction & Foreword took Eleven (11) pages with photos.

Then there is: Starters, Salads, Soups, Main Courses, Sides, Desserts, Recipes by Section, Sources, Equivalency Charts, & Index.

There were many attractive photos of the prepared dishes, however, interspersed w/ the recipes were the stories and B&W photos of the people who contributed the recipes, which I found distracting and annoying.

The ingredients were the freshest of fresh, but the combinations were weird:
Soy Butter, Poached Oysters w/ Radishes & Kimchi Juice
Bison Pastrami Hash w/ Fingerling Potatoes, Fried Eggs, & Grilled bread
Maple Glazed Pork Belly w/ Sunny-Side-Up Eggs & Pickled Chanterelles
Grilled Skirt Steak and Beef Marrow Bones w/ Radish-herb Salad & Pepper Puree
Pumpkin Soup w/ Creme Fraiche & Hazelnut Gremolata
Salted Cod Salad w/ Preserved Lemons & Arugula Pesto
Dandelion Tart w/ Sheep's Milk Ricotta & Grappa Soaked Golden Raisins
Poppy Seed cake w/ Apple Vodka
Sweet Potatoes w/ Corn, Swiss Chard & Caramelized Onions

So many of the recipes started off good, but turned weird

The recipe pages: The title & explanations were in a large easy to read font; The ingredients were in tiny red sans-serif font and the instructions were in a small black serif font.

The book itself is LARGE & Heavy... save your $40+ and borrow it from your local library. ( )

When we are growing up, we often don't see the value in the life lessons we are being taught by our parents and grandparents. We may be looking and listening, but still not comprehending. Sometimes, it takes maturity and similar experiences in our later years to really grasp the full meaning of their examples. My favorite Summer memories are of the times I spent with my grandparents working in our garden. My grandfather was a natural "master gardener". He grew the best tomatoes that I have ever tasted! One of a Southerner's favorite meals is a slice of juicy, ripe homegrown tomato on a fresh, hot butter biscuit! I used to love to help my grandfather plant the tomatoes. Dig a little hole, add some water, drop in the little plant, pat the dirt down, add a little water, repeat. On and on we went, row after row, until we were done. It was never work to me, it was just a special time shared with my grandfather. "Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans" is an expansive, enlightening encyclopedia of food producers and sellers, and those who create and serve food which sustains us body and soul. True foodies who love all aspects of food and food preparation will delight in the amazing stories, photos and recipes. Tempt your taste buds with these awesome dishes: "Smoky Pork & Apple Soup with Mustard"; "Halibut Poached in Pepper Butter with Roasted Corn Salad"; "Creme Fraiche Galette with Heirloom Tomatoes"; "Sweet Potatoes with Corn, Swiss Chard, and Caramelized Onions"; and "Honey-Mango Upside-Down Cake". Exquisite. Elemental. Essential.

Review Copy Gratis The Taunton Press ( )

The photographs made me curious enough to order a library copy. Wow! The food looks great, and the recipes sound delicious. Turning this one over to my daughters to enjoy. And i'll enjoy the product.