• Cooking from the Heart



Cooking from the Heart

100 Great American Chefs Share Recipes They Cherish


From Share Our Strength

In a dazed and disheartened America, people everywhere are feeling the immediate need to ensure the quality of family life and to redouble their efforts at acknowledging the goodness and generosity that friends, family, and community afford us all. It is a time to count blessings, and, moreover, to increase them.

In this spirit, 100 of our country’s most distinguished, passionate, and compassionate chefs — including Mario Batali, Rick Bayless, Alice Waters, and Nancy Silverton — share their most cherished dishes with us in Cooking from the Heart. Whether a traditional cooking method or seasonal offering, each chef has chosen a recipe that represents more than a savory experience or a culinary quest; these are instead celebrated chefs honoring the affirmations of shared meals and shared words, showcasing the true nature of cooking as celebration, as communion, as theater, as a manifestation of commitment and devotion.

Edited by Michael J. Rosen, Cooking from the Heart is unique not only for its intimate chorus of chefs’ voices and its outstanding collection of delicious, and heretofore unpublished, recipes, but also for its charitable contribution: a portion of the book’s proceeds benefit Share Our Strength, one of the nation’s preeminent anti-hunger, anti-poverty organizations, which has distributed more than $68 million to fight hunger worldwide.

Read an excerpt from this book

Cooking from the Heart

Selected contents

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice