SingleThread
A Seasonal Approach to Intentional Cooking, Farming, and Hospitality
Will be published approx. on 27. October 2026
Book
Hardback
400 pages
978-0-593-97001-0 (ISBN)
Description
Journey into the heart of SingleThread-a celebration of world-class dining, soulful hospitality, and deeply rooted harmony of restaurant, farm, and inn.
SingleThread is the three-Michelin-starred restaurant, farm, and inn in Healdsburg, California run by chef-farmer couple Kyle and Katina Connaughton. The restaurant's menu is built on the principle that there are 72 microseasons each year, the same structure that informs Japanese kaiseki restaurants. For Kyle and his team in the SingleThread kitchen, the ultimate goal of each night's menu is to use the ingredients Katina and her team have grown on the farm to their best advantage, capturing their moments of peak ripeness.
The intentionality that Kyle and Katina bring to the conversation between farm, kitchen, and inn is part of a larger commitment to thoughtfulness that permeates every aspect of SingleThread, from the choices about how to plant vegetables to the way the restaurant's tables and chairs are designed, and everything in between.
SingleThread offers a deep dive into what truly seasonal cooking looks like, and into the mindful and nuanced approach that Kyle and Katina take in growing, sourcing, and preparing food-and to every aspect of their business. The book shares recipes and cooking lessons from the restaurant's kitchen, but also offers an in-depth visual tour that showcases how Katina and Kyle approach farming, cooking, and hospitality at SingleThread. From their farm-to-table approach that prioritizes sustainability and locally grown ingredients, to the approach to cooking in the SingleThread kitchen, to the meticulous design philosophy behind the restaurant and inn, no detail goes untouched in this collectible and visually stunning book.
SingleThread is the three-Michelin-starred restaurant, farm, and inn in Healdsburg, California run by chef-farmer couple Kyle and Katina Connaughton. The restaurant's menu is built on the principle that there are 72 microseasons each year, the same structure that informs Japanese kaiseki restaurants. For Kyle and his team in the SingleThread kitchen, the ultimate goal of each night's menu is to use the ingredients Katina and her team have grown on the farm to their best advantage, capturing their moments of peak ripeness.
The intentionality that Kyle and Katina bring to the conversation between farm, kitchen, and inn is part of a larger commitment to thoughtfulness that permeates every aspect of SingleThread, from the choices about how to plant vegetables to the way the restaurant's tables and chairs are designed, and everything in between.
SingleThread offers a deep dive into what truly seasonal cooking looks like, and into the mindful and nuanced approach that Kyle and Katina take in growing, sourcing, and preparing food-and to every aspect of their business. The book shares recipes and cooking lessons from the restaurant's kitchen, but also offers an in-depth visual tour that showcases how Katina and Kyle approach farming, cooking, and hospitality at SingleThread. From their farm-to-table approach that prioritizes sustainability and locally grown ingredients, to the approach to cooking in the SingleThread kitchen, to the meticulous design philosophy behind the restaurant and inn, no detail goes untouched in this collectible and visually stunning book.
More details
Language
English
Place of publication
New York
United States
Publishing group
DK
Dimensions
Height: 331 mm
Width: 265 mm
Weight
567 gr
ISBN-13
978-0-593-97001-0 (9780593970010)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Kyle Connaughton (Author)
Kyle and Katina Connaughton met as teenagers at a punk rock concert and have since built a life together in cooking, farming, and hospitality. They opened SingleThread Farm-Restaurant-Inn in Healdsburg, California in 2016. It's the first three-Michelin-starred restaurant in Sonoma County and has been ranked on The World's 50 Best Restaurants and named the best restaurant in North America. Kyle's culinary career began in high school, and he has worked with renowned chefs and institutions in Japan, Europe, and North America. Katina is dedicated to sustainable agriculture on SingleThread's 24-acre farm and has extensive experience in farming and floral design.
Katina Connaughton (Author)
Kyle and Katina Connaughton met as teenagers at a punk rock concert and have since built a life together in cooking and farming. They opened SingleThread Farm-Restaurant-Inn in Healdsburg, California in 2016, which is the first three Michelin-starred restaurant in Sonoma County and was named #37 at the World's 50 Best Restaurant Awards in 2021. Kyle's culinary career began in high school, and he has worked with renowned chefs and institutions worldwide. Katina is dedicated to sustainable agriculture and has extensive experience in farming and floral design.
Kyle and Katina Connaughton met as teenagers at a punk rock concert and have since built a life together in cooking, farming, and hospitality. They opened SingleThread Farm-Restaurant-Inn in Healdsburg, California in 2016. It's the first three-Michelin-starred restaurant in Sonoma County and has been ranked on The World's 50 Best Restaurants and named the best restaurant in North America. Kyle's culinary career began in high school, and he has worked with renowned chefs and institutions in Japan, Europe, and North America. Katina is dedicated to sustainable agriculture on SingleThread's 24-acre farm and has extensive experience in farming and floral design.
Katina Connaughton (Author)
Kyle and Katina Connaughton met as teenagers at a punk rock concert and have since built a life together in cooking and farming. They opened SingleThread Farm-Restaurant-Inn in Healdsburg, California in 2016, which is the first three Michelin-starred restaurant in Sonoma County and was named #37 at the World's 50 Best Restaurant Awards in 2021. Kyle's culinary career began in high school, and he has worked with renowned chefs and institutions worldwide. Katina is dedicated to sustainable agriculture and has extensive experience in farming and floral design.