Manresa
An Edible Reflection [A Cookbook]
$121.25
- Hardcover
336 pages
- Release Date
15 October 2013
Summary
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 …
Book Details
| ISBN-13: | 9781607743972 |
|---|---|
| ISBN-10: | 1607743973 |
| Author: | David Kinch, Christine Muhlke, Eric Ripert |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 336 |
| Release Date: | 15 October 2013 |
| Weight: | 2.19kg |
| Dimensions: | 293mm x 248mm x 33mm |
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What They're Saying
Critics Review
“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 Adrià
“I love the sweet craziness of this great roaster and saucier! 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’arpège
“Manresa 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
About The Author
David Kinch
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 Appetit 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.
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