At Home in the Kitchen
Simple Recipes from a Chef's Night Off [A Cookbook]
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- €12.99
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- €12.99
Publisher Description
120+ recipes for the unfussy dishes—from all-day eggs to 2 a.m. snacks—that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.
“An instant classic, it defines California cool and wears its sophistication lightly.”—Padma Lakshmi
When David Kinch isn’t working at one of his restaurants, he cooks in his strawberry-colored bungalow—affectionately known as the Pink Palace—where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count.
In At Home in the Kitchen, you’ll find David’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight: Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more.
Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious—and impressive!—results
in no time at all.
PUBLISHERS WEEKLY
Kinch—chef and owner of Manresa, with three Michelin stars, in northern California—shares in this laid-back cookbook the recipes he prepares on his days off from work. The key, Kinch writes, is that the dishes are "quick and inexpensive enough to make a handful for a party, or to prepare for yourself as snacks during the week." Throughout, the chef is encouraging ("I don't think cooking is difficult... it requires attention") and isn't stingy with tips, such as making sure to use a 12-inch or larger pan for paella and placing the gratin dish for his Belgian endive gratin on a baking sheet to prevent a mess if the cream bubbles over. Dishes are wide-ranging and take nods from various cuisines, as evidenced in recipes for Catalan-style kale cooked with raisins and pine nuts, cherry clafoutis, and jambalaya. Many options work well for entertaining, among them eggplant with black olive tapenade, and an herbed goat cheese and chorizo tartine with honey. Notable mains include a lamb tartare and oven-roasted potatoes with cod, while song suggestions for listening while cooking (such as making pesto to Aretha Franklin) reinforce the easygoing tone. This is a solid choice for readers craving quick, adventurous dishes.
