Manresa
An Edible Reflection [A Cookbook]
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4.0 • 1 Bewertung
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- CHF 4.50
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- CHF 4.50
Beschreibung des Verlags
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.
PUBLISHERS WEEKLY
In his first cookbook, Kinch demonstrates how to allow the best ingredients available to shape the dishes being prepared, in the spirit of his restaurant, Manresa. Moving farm and kitchen closer together (Manresa partners with Love Apple Farms for its produce) yields fresher, more complex flavors. All of the dishes in the book are elegant and intricate, from starters like a tartine of unripe tomato, nori, and duck liver to the beautifully balanced mains, including shards of scallops with buckwheat-nettle dumplings, nasturtium, and asparagus gazpacho. There are also simpler classics like coq au vin. Kinch demonstrates how to blur the lines between ingredients and how to build a meal from the bottom up, revealing which interesting drinks and wines complement the offerings. With its high standards for ingredients and techniques, multifaceted and delicious dishes jump from the book's pages.
