
Manresa
An Edible Reflection [a Cookbook]
Clarkson Potter/Ten Speed · Print & ebook · October 22, 2013
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.
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- Who it’s for
- A chef’s reflections on local produce, inventive pairings, and the thinking behind a dish.
- Themes
- Farm-to-table cuisine, Culinary creativity, Northern California terroir
- Genres
- Chef & Restaurant Stories, Farm-to-Table Cooking, California Cooking
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Start with this bookAbout this book
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.
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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.
A Sense of Place
A chef’s reflections on local produce, inventive pairings, and the thinking behind a dish.
Come here for
- Northern California’s fields, mountains, and sea at the table
- A serious look at creativity, experimentation, and emotion
Expect
- Thoughtful attention to ingredients and their origins
- A literary view of how dishes and tasting menus take shape
Where it sits
| Chef & Restaurant Stories | 81% |
|---|---|
| California Cooking | 63% |
| Farm-to-Table Cooking | 57% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- California Cooking
- Professional & Restaurant Cooking
- Seasonal Cooking
- Authors
- David Kinch, Christine Muhlke
- Publisher
- Clarkson Potter/Ten Speed
- Published
- October 22, 2013
- Format
- Print & ebook
- Theme
- Farm-to-table cuisine · Culinary creativity · Northern California terroir
- Reading lane
- California Cooking