Manresa : An Edible Reflection [a Cookbook]
Kinch, David, Muhlke, Christine
Language: English
Published by Potter/Ten Speed/Harmony/Rodale, 2013
- Hardcover
- Used

Seller: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
AbeBooks seller since March 14, 2016
Condition: Used - Very good
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Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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- Title
- Manresa : An Edible Reflection [a Cookbook]
- Author
- Kinch, David, Muhlke, Christine
- Publisher
- Potter/Ten Speed/Harmony/Rodale
- Publication year
- 2013
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1607743973
- ISBN 13
- 9781607743972
- Item weight
- 4.766 pounds
- Dimensions
- N/A
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. 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.
"Synopsis" may belong to another edition of this title.
About the Author
DAVID KINCH's distinctive style of American cooking has placed him on the world culinary map and assured his legacy in the advancement of California cuisine. He was named Best Chef: Pacific by the James Beard Foundation and Chef of the Year by GQ, and his restaurant, Manresa, holds two Michelin stars. He lives in Northern California.
CHRISTINE MUHLKE is the executive editor of Bon Appétit and the author of On the Line: Inside the World of Le Bernardin with Eric Ripert. A former food editor and columnist for the New York Times Magazine, her writing has appeared in Vogue, Vanity Fair, Food + Wine and other publications.
"About the title" may belong to another edition of this title.
Better World Books: West
Reno, NV, U.S.A.
AbeBooks seller since March 14, 2016
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Better World Books is a for-profit, socially conscious business and a global online bookseller that collects and sells new and used books online, matching each purchase with a book donation. Each sale generates funds for literacy and education initiatives in the U.S., the UK, and around the world. Since its launch in 2003, Better World Books has raised over $35 million for libraries and literacy, donated over 38 million books, and reused or recycled more than 475 million books.
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