The Best American Cookbooks

Find our top 7 picks for the best American cookbooks of the past 25 years.

Harvest to Heat
Photo: Randy Mayor

Harvest to Heat

Harvest to Heat By Darryl Estrine and Kelly Kochendorfer, The Taunton Press, 2010. Hardcover. $40; 295 pages

A cookbook based on pairing chefs and farmers (or artisanal food producers) is a high-concept idea that sounds good but can fall flat on the page, like a book report. Not so here: The authors—a photography/recipe developer duo—make a convincing case for the importance of the farm-to-table connection in the evolution of recipes. Braised Short Ribs with Red Wine is worth the afternoon simmer, and the story about Ridge Shinn's grass-fed cows adds to the savor.

GIVE THIS TO: Gardeners and locavores. —S.F.

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