Awards

• Short-listed for James Beard Foundation Book Awards (Professional) 2014
• Winner of IACP Crystal Whisk Award (Design) 2014

Overview

Full Product Details

9781607743972

Table of Contents

Reviews

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 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'arpege 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

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

Author Information

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.

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