Dimensions: 336 pages, 11.55 × 9.86 × 1.38 in
Published: October 22, 2013
The following ISBNs are associated with this title:
ISBN - 10: 1607743973
ISBN - 13: 9781607743972
Read from the Book
Foreword While attending the Masters of Food and Wine festival in Carmel, California, over ten years ago, I heard talk of this incredible chef a couple hours north in Los Gatos. No one really knew of him or the restaurant; it was getting no consideration from the media, who were too focused on the Bay Area and Napa Valley. But from what I was hearing from those who had been, I knew I should eat there. It was a long drive to Manresa, and I wasn’t fully convinced that I would have a great meal. When I arrived, I was surprised to be welcomed by a mature chef and not a young kid. I was immediately blown away by the meal—by the precision, the techniques, the creativity, by this “new” chef’s mastery. It was a long tasting menu, but I could have eaten ten more courses. I was in heaven. Back in Carmel, I couldn’t stop talking about my meal and experience in Los Gatos. I was more than preoccupied by it, I was borderline obsessed. I needed to know more. I needed to know David. Over the following years, I took the journey back to Manresa several times. In 2004, I invited David to cook with me at a small lunch at Le Bernardin so he could (finally) meet a few key members of the press. My respect for him grew and our friendship began. Not only did I want to get to know David and his approach to cooking more, I wanted other people to know about him. And so in 2009, he kindly welcomed
Table of Contents
Foreword by Eric Ripert
How to use this book
How I met Cynthia Sandberg
An homage to an egg
An edible reflection
The Pacific as muse
Building A dish: 1, 2, 3
Building a menu
Creativity and technology
Bar and cellar
Epilogue by Charles Bowden
Glossary of terms and techniques
The illustrated farm
From the Publisher
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, 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.
The restaurant’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. 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. She lives in New York City.
“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