At Home in the Kitchen
Simple Recipes from a Chef's Night Off [A Cookbook]
1st Edition
Published on 23. March 2021
304 pages
978-1-9848-5851-1 (ISBN)
Description
120 recipes for the casual meals--from simple breakfasts to 2 a.m. snacks--that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.
When David Kinch isn't working at one of his four restaurants, he cooks in the salmon-colored bungalow--affectionately known as the Pink Palace--where he lives on the Northern California coast. A casual evening might include a game of limbo played with an old broom handle and dancing to Donna Summer's "I Feel Love" after digging into a rustic pasta made with cans from the pantry, or a simple roasted chicken, or too many oysters to count.
In At Home in the Kitchen, David presents the unfussy dishes he cooks most often, including Brussels Sprouts with Cider and Goat Cheese, Mozzarella Crostini with Lemon and Tomato, Penne with a Walnut Sauce, Peel and Eat Shrimp with Garlic and Rosemary, Pork Tenderloins with Coriander and Fennel, Whole Roast Cauliflower with Capers and Egg, Lentil Soup with Smoked Ham, and much more. While each recipe has no more than a few key ingredients, David's clever techniques, subtle twists, and fresh flavor combinations guarantee delicious results in no time at all.
Photographed on location in Santa Cruz, where David surfs, sails, and entertains, this fun and festive cookbook also features his recommendations for the best songs to listen to while cooking and the classic cocktails (rum punch, daiquiris, sangria, margaritas!) that should precede every meal. If you want to add a deliciously laidback vibe to your weeknight dinners, this book is for you.
When David Kinch isn't working at one of his four restaurants, he cooks in the salmon-colored bungalow--affectionately known as the Pink Palace--where he lives on the Northern California coast. A casual evening might include a game of limbo played with an old broom handle and dancing to Donna Summer's "I Feel Love" after digging into a rustic pasta made with cans from the pantry, or a simple roasted chicken, or too many oysters to count.
In At Home in the Kitchen, David presents the unfussy dishes he cooks most often, including Brussels Sprouts with Cider and Goat Cheese, Mozzarella Crostini with Lemon and Tomato, Penne with a Walnut Sauce, Peel and Eat Shrimp with Garlic and Rosemary, Pork Tenderloins with Coriander and Fennel, Whole Roast Cauliflower with Capers and Egg, Lentil Soup with Smoked Ham, and much more. While each recipe has no more than a few key ingredients, David's clever techniques, subtle twists, and fresh flavor combinations guarantee delicious results in no time at all.
Photographed on location in Santa Cruz, where David surfs, sails, and entertains, this fun and festive cookbook also features his recommendations for the best songs to listen to while cooking and the classic cocktails (rum punch, daiquiris, sangria, margaritas!) that should precede every meal. If you want to add a deliciously laidback vibe to your weeknight dinners, this book is for you.
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03/2021
Crown Books for Young Readers
€33.00
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Persons
David Kinch is the internationally recognized chef and co-owner of Manresa, Manresa Bread, The Bywater, and Mentone. Manresa has attained three stars from the MICHELIN Guide (its highest honor), is an esteemed member of the prestigious Relais & Châteaux and Les Grandes Tables du Monde organizations, and is frequently cited as one of the world's best restaurants. David is consistently acknowledged as a leader in the culinary industry, with his peers voting him into the Top 25 of the World's Best Chefs 2020 via Le Chef magazine. David is also the author of the New York Times bestseller Manresa: An Edible Reflection, and he won an Emmy Award for his role in the PBS series The Mind of a Chef. He enjoys spending time outside surfing and sailing along the California coast.
Devin Fuller is a writer and San Francisco Bay Area native who started her culinary career begging for kitchen shifts at a Hawaiian plate lunch chain while studying anthropology at the University of Oregon. She has been in the restaurant industry ever since, working everywhere from bars and coffee shops to casual restaurants before returning to California to work at Manresa. Partial to both the city and the ocean, she currently lives in San Francisco's Outer Sunset district.
Devin Fuller is a writer and San Francisco Bay Area native who started her culinary career begging for kitchen shifts at a Hawaiian plate lunch chain while studying anthropology at the University of Oregon. She has been in the restaurant industry ever since, working everywhere from bars and coffee shops to casual restaurants before returning to California to work at Manresa. Partial to both the city and the ocean, she currently lives in San Francisco's Outer Sunset district.
