"synopsis" may belong to another edition of this title.
Featured Recipes from Manresa
Download the recipe for Fava Bean Risotto Download the recipe for Fig and Wild Fennel Confit Download the recipe for Garden Beignets and Crispy Leaves
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. 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.
"About this title" may belong to another edition of this title.
Shipping:
US$ 4.25
Within U.S.A.
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think1607743973
Book Description Condition: new. Seller Inventory # FrontCover1607743973
Book Description Hardcover. Condition: new. Seller Inventory # 9781607743972
Book Description Hardcover. Condition: new. Hardcover. 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 theterroirof 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. InManresa,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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781607743972
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_1607743973
Book Description Condition: New. pp. 336. Seller Inventory # 2654532278
Book Description Condition: New. . Seller Inventory # 52GZZZ01NBUE_ns
Book Description Condition: New. Buy with confidence! Book is in new, never-used condition. Seller Inventory # bk1607743973xvz189zvxnew
Book Description Condition: New. Seller Inventory # 19880219-n
Book Description Condition: New. In. Seller Inventory # ria9781607743972_new