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Manresa: An Edible Reflection Hardcover


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Product Details

  • Hardcover: 336 pages
  • Publisher: Ten Speed Press (October 22, 2013)
  • Language: English
  • ISBN-10: 1607743973
  • ISBN-13: 978-1607743972
  • Product Dimensions: 11.4 x 9.8 x 1.4 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #11,858 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

“In this age of just-add-water celebrity chefs, David Kinch has never sought the spotlight, but acclaim has rightly found him anyway. This wonderful book is a window into why. Kinch fills its pages with the same qualities that infuse his restaurant, revealing the dedication, creativity, and refreshing humility that underpin everything he does.”
—Thomas Keller, Chef and owner, The French Laundry

“David Kinch’s writing isn’t simply about cooking, rather it’s a life philosophy. Without a doubt, Manresa is one of the greatest restaurants in the world.”
—Ferran Adrià

“I love the sweet craziness of this great roaster and saucier! Vegetable-based cuisine has honed and sharpened his senses, making this big-hearted boy a veritable couturier of vegetable material. David Kinch has the passion of the seasons; he understands that the most beautiful cookbook has been written by nature and has thus entrusted his creativity to what the land and sea provide.”
—Alain Passard, Chef and owner, l’arpège
 
Manresa embodies an ideal for all restaurateurs—the natural and delicate expression of its cuisine perfectly reflects David’s personality. Enormous passion can be felt in the aesthetics of his food. There are many chefs in this world, yet David Kinch is one of the few who is trying to open a new gate. This book contains the key.”
—Yoshihiro Murata, Chef and owner, Kikunoi Honten, Kikunoi Akasaka, and Kikunoi Roan
 

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Customer Reviews

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Most Helpful Customer Reviews

39 of 42 people found the following review helpful By Casey Ellis on October 23, 2013
Format: Hardcover
I have loved David Kinch's cooking since I discovered his first small restaurant, Sent Sovi, and have enjoyed countless brilliant dinners at Manresa as it grew in size and elegance over the years into the Michelin 2-star restaurant it is today. I knew any cookbook David authored would be wonderfully written and filled with helpful information, but I was bowled over by the beauty of this book--from the embossed cover to the exquisite photographs. And although many of the recipes are special occasion fare, there are plenty that are extremely simple to execute. This morning, for example, I made the best omelet I've eaten outside France--and I've been making omelets for 50 years.
The book also explains the relationship between the restaurant and Love Apple Farm, where Cynthia Sandberg grows the produce for Manresa on mountainside terraces in Santa Cruz -- a great story of rare seeds collected from around the world and produce that is picked when it's perfect--not when commercial shipping schedules dictate.
This book will be my holiday gift for for friends who love cooking, gardening and eating at a sublime level.
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Format: Hardcover Verified Purchase
First things first; this is a remarkable book written by a unique chef. It's easily worth the price tag. And it's a refreshing, inspiring change from most of the volumes hitting the culinary shelves these days.

For instance, it's *not* a "hot new chef book" by somebody who has run a kitchen for a year or two and who is now trying to parley his 15 minutes of fame into a half hour. Instead, chef/author David Kinch has been at the stove for more than three decades in Louisiana, New York, California and Europe, and he knows exactly what he's talking about.

It's *not* a "TV chef book" by somebody more attuned to staring into the camera while flashing a mouthful of shiny white teeth than focusing on the precise but natural-looking plates going out of his kitchen. To my knowledge, Chef Kinch's only foray into the wild, wild world of the Food Network was back in 2009, when he thoroughly kicked Bobby Flay's butt in Battle Cabbage on Iron Chef America. Rather than jump on the fabled media bandwagon after that experience, Chef Kinch went back to what he intimately knows and loves - his restaurant, and all that it involves.

And it's *not* a "coffee table cookbook," meant simply to look great in your living room this holiday season. Yes, on first gaze, it looks that way. Oversized ... check. Texturally-correct abalone shell on the cover ... check. Absolutely killer photographs (from Eric Wolfinger) sprinkled here, there & everywhere ... check. But it's *way* more than that.

This is the rare culinary treatise that embodies so much more than recipes.
Read more ›
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12 of 13 people found the following review helpful By Bill Cornell on November 3, 2013
Format: Hardcover Verified Purchase
This is a cookbook in name, only. It has detailed recipes, but it's more a meditation on food and cooking by a fabulously inventive chef whom embraced the "localvore" philosophy long before it became a trend. One of Kinch's approaches is a 3-ingredient combination, where the last one is the surprise. I appreciated learning how he thinks about preparing a dish, including what to leave out.

The photos are truly fantastic: I've never seen a culinary book that had better. If you one day get the chance to eat at Manresa or to visit Love Apple Farms for the first time, you're in for a profound experience.
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24 of 30 people found the following review helpful By John Salce on December 14, 2013
Format: Hardcover Verified Purchase
A beautiful book with inspiring photos and a list of ingredients that are not simply seasonal but almost entirely unavailable to the vast majority of home cooks. I could be wrong on this second observation, of course, and it's quite possible that I am one of those unfortunate few who would have great difficulty getting his hands on ice plant leaves, purslane, ground cherries, red verjuice, etrog citron, buddha hand citron, golden nori, etc., and whose wallet would certainly feel the pinch of obtaining perfectly fresh abalone, Russian osetra caviar, foie gras, fresh porcini and black truffles. The book is advertised as a "farm-to-table" cookbook, conjuring up baskets of local strawberries and, perhaps, nothing more "exotic" than purple basil, lovage, and other produce readily and easily grown in one's own garden; so, after purchasing this book and perusing the recipes, their cosmopolitan ingredients, their long and exacting procedures, I am left wondering, in what galaxy does this homey "farm" exist?
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6 of 7 people found the following review helpful By Joel on November 9, 2013
Format: Hardcover Verified Purchase
Several years ago, I had the pleasure of walking into the garden of Manresa at 7PM with seven friends and beginning a meal that ended around 2 AM. It was my first at chez Kinch, and memorable in so many ways.

Tonight I opened my copy of Manresa, an edible reflection, and had a similar feeling: that I was about to become enveloped in an extraordinary experience. I stopped after the amuse to cook and serve dinner, and resumed for a bit after.

This is no "cookbook." It is an inside out look at an extraordinary person, an artist who realizes his visions. I know I will want to consume the entire meal, but all in good time.

The photographs are stunning, the writing, engaging, but most of all, the man is captivating.

Bravo!
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