The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast.
The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on theterroirof the Northern California coast.
Since
opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch
has done more to create a sense of place through his food-specifically where the Santa Cruz Mountains meet the sea-than any other chef on the West Coast. Manresa's thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience- fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant's exquisite produce year round.
Kinch's
interpretation of these ingredients, drawing on his 30 years in
restaurants as well as his far-flung and well-fed travels, are at the
heart of the Manresa experience. InManresa,Chef Kinch details
his thoughts on building a dish- the creativity, experimentation and
emotion that go into developing each plate and daily menu-and how a
tasting menu ultimately tells a deeper story. A literary snapshot of the
restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.
By:
David Kinch,
Christine Muhlke
Foreword by:
Eric Ripert
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions:
Height: 293mm,
Width: 248mm,
Spine: 33mm
Weight: 2.194kg
ISBN: 9781607743972
ISBN 10: 1607743973
Pages: 336
Publication Date: 15 October 2013
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Foreword by Eric Ripert Introduction How to use this book Chapter One How I met Cynthia Sandberg Chapter Two An homage to an egg Chapter Three An edible reflection Chapter Four To renew Chapter Five The Pacific as muse Chapter Six Building A dish: 1, 2, 3 Chapter Seven Building a menu Chapter Eight Creativity and technology Chapter Nine Bar and cellar Epilogue by Charles Bowden Glossary of terms and techniques The illustrated farm Sources Acknowledgments Index
DAVID KINCH's distinctive style of American cooking has placed him on the world culinary map and assured his legacy in the advancement of California cuisine. He was named Best Chef- Pacific by the James Beard Foundation and Chef of the Year by GQ, and his restaurant, Manresa, holds two Michelin stars. He lives in Northern California. CHRISTINE MUHLKE is the executive editor of Bon Appetitand the author ofOn the Line- Inside the World of Le Bernardinwith Eric Ripert. A former food editor and columnist for theNew York Times Magazine, her writing has appeared inVogue,Vanity Fair,Food + Wineand other publications.
Reviews for Manresa: An Edible Reflection [A Cookbook]
In this age of just-add-water celebrity chefs, David Kinch has never sought the spotlight, but acclaim has rightly found him anyway. This wonderful book is a window into why. Kinch fills its pages with the same qualities that infuse his restaurant, revealing the dedication, creativity, and refreshing humility that underpin everything he does. Thomas Keller, Chef and owner, The French Laundry David Kinch s writing isn t simply about cooking, rather it s a life philosophy. Without a doubt, Manresa is one of the greatest restaurants in the world. Ferran Adria I love the sweet craziness of this great roaster and <i>saucier</i>! Vegetable-based cuisine has honed and sharpened his senses, making this big-hearted boy a veritable couturier of vegetable material. David Kinch has the passion of the seasons; he understands that the most beautiful cookbook has been written by nature and has thus entrusted his creativity to what the land and sea provide. Alain Passard, Chef and owner, l arpege <i>Manresa</i> embodies an ideal for all restaurateurs the natural and delicate expression of its cuisine perfectly reflects David s personality. Enormous passion can be felt in the aesthetics of his food. There are many chefs in this world, yet David Kinch is one of the few who is trying to open a new gate. This book contains the key. Yoshihiro Murata, Chef and owner, Kikunoi Honten, Kikunoi Akasaka, and Kikunoi Roan
- Short-listed for James Beard Foundation Book Awards (Professional) 2014
- Winner of IACP Crystal Whisk Award (Design) 2014
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