Manresa: An Edible Reflection Author: David Kinch | Language: English | ISBN:
B00CK8CLK2 | Format: PDF
Manresa: An Edible Reflection Description
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. 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 that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his 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. In
Manresa, 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, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.
- File Size: 41506 KB
- Print Length: 336 pages
- Publisher: Ten Speed Press (October 22, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00CK8CLK2
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #181,311 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #10
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California - #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Professional Cooking > Professional - #44
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal
- #10
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California - #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Professional Cooking > Professional - #44
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Seasonal
First things first; this is a remarkable book written by a unique chef. It's easily worth the price tag. And it's a refreshing, inspiring change from most of the volumes hitting the culinary shelves these days.
For instance, it's *not* a "hot new chef book" by somebody who has run a kitchen for a year or two and who is now trying to parley his 15 minutes of fame into a half hour. Instead, chef/author David Kinch has been at the stove for more than three decades in Louisiana, New York, California and Europe, and he knows exactly what he's talking about.
It's *not* a "TV chef book" by somebody more attuned to staring into the camera while flashing a mouthful of shiny white teeth than focusing on the precise but natural-looking plates going out of his kitchen. To my knowledge, Chef Kinch's only foray into the wild, wild world of the Food Network was back in 2009, when he thoroughly kicked Bobby Flay's butt in Battle Cabbage on Iron Chef America. Rather than jump on the fabled media bandwagon after that experience, Chef Kinch went back to what he intimately knows and loves - his restaurant, and all that it involves.
And it's *not* a "coffee table cookbook," meant simply to look great in your living room this holiday season. Yes, on first gaze, it looks that way. Oversized ... check. Texturally-correct abalone shell on the cover ... check. Absolutely killer photographs (from Eric Wolfinger) sprinkled here, there & everywhere ... check. But it's *way* more than that.
This is the rare culinary treatise that embodies so much more than recipes.
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