I just came across a wonderfully inspirational cookbook, and perhaps you have heard of it, or own it yourself. It is a hefty and expensive masterpiece, but well worth the big bucks for its photos, innovative ingredients and presentation, and the extensive repertoire of knowledge the author imparts to the reader.
This cookbook first caught my eye in a local bookstore cookbook section because of its dark grey and blue cover, and the size, which reminds me of a science textbook. The title is Manresa, by chef David Kinch. He is the chef of the restaurant Manresa in Los Gatos, which holds two Michelin stars.
In this cookbook, Kinch "shares the inspirations and techniques behind the food at Manresa. Since opening the restaurant in 2002, he 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."
When one opens this massive tome, and reads the Foreword section, it becomes clear at once that Kinch is a distinctive individual, with an eclectic style that is open to new ideas in the kitchen. "He has created a very personal style of cooking without losing his connection to the seasons or to the region that surrounds his restaurant. He is one of the pioneers of the locavore and farm-to-table movement in America. David Kinch is a chef,a gardener, and a surfer. He is organic, biodynamic, and sustainable. He is honest and conscientious. He is creative and committed. "
My words cannot fully do homage to this massive and unique cookbook, but I hope that I've at least whetted your appetite to search for the book online, or at your local bookstore. Only by picking it up, and pouring over the recipes and full page photographs, will you be able to evaluate this wonderful cookbook for yourself.
Happy reading and cooking!
~Kathy~
This cookbook first caught my eye in a local bookstore cookbook section because of its dark grey and blue cover, and the size, which reminds me of a science textbook. The title is Manresa, by chef David Kinch. He is the chef of the restaurant Manresa in Los Gatos, which holds two Michelin stars.
In this cookbook, Kinch "shares the inspirations and techniques behind the food at Manresa. Since opening the restaurant in 2002, he 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."
When one opens this massive tome, and reads the Foreword section, it becomes clear at once that Kinch is a distinctive individual, with an eclectic style that is open to new ideas in the kitchen. "He has created a very personal style of cooking without losing his connection to the seasons or to the region that surrounds his restaurant. He is one of the pioneers of the locavore and farm-to-table movement in America. David Kinch is a chef,a gardener, and a surfer. He is organic, biodynamic, and sustainable. He is honest and conscientious. He is creative and committed. "
My words cannot fully do homage to this massive and unique cookbook, but I hope that I've at least whetted your appetite to search for the book online, or at your local bookstore. Only by picking it up, and pouring over the recipes and full page photographs, will you be able to evaluate this wonderful cookbook for yourself.
Happy reading and cooking!
~Kathy~
