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Manresa: An Edible Reflection [A Cookbook]

Name: Manresa: An Edible Reflection [A Cookbook]
Brand: Ten Speed Press
SKU: 9781607743972
Price: 35.99 USD
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Contributors:

David Kinch, Christine Muhlke, Eric Ripert (Foreword by)

Publisher:

Ten Speed Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Methods, Seasonal

Book Topic:

American, Professional

Award:

2014 IACP Crystal Whisk Award Winner - Design Award, 2014 James Beard Foundation Book Awards Nominee - Professional Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2013-10-22

ISBN 13:

9781607743972

Weight:

4.94 lbs

Size:

11.30 x 9.70 x 1.40 inches

Pages:

336

Mint Condition +

product description

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 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. 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, 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.

About the Author

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 Appétit and the author of On the Line: Inside the World of Le Bernardin with Eric Ripert. A former food editor and columnist for the New York Times Magazine, her writing has appeared in Vogue, Vanity Fair, Food + Wine and other publications.

Manresa: An Edible Reflection [A Cookbook]

Description

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