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Kinkead's Cookbook


Kinkead's Cookbook Cover


Synopses & Reviews

Publisher Comments:

Since opening in 1993, Kinkead's has become synonymous with fresh seafood, generous portions, and quality dining, making it one of Washington D.C.'s most acclaimed restaurants. Situated in the historic Foggy Bottom area, Kinkead's serves presidents, heads of state, politicos, and food lovers from around the world. In KINKEAD'S COOKBOOK, chef Bob Kinkead presents more than 100 recipes from his expansive repertoire, combining diverse international influences with sensibly balanced flavors. You'll find signature dishes like: Pepita-Crusted Salmon with Chiles, Corn, Crab, and Shrimp Ragout; Fried Ispwich Clams with Fried Lemons; and Grilled Squid with Creamy Polenta and Tomato Fondue. Bob also shares lessons and reflections from a lifetime in the restaurant business, such as valuable tips for navigating the fish market, secrets to preparing fresh seafood, and colorful stories about the restaurant's prestigious clientele. Illustrated by the work of renowned photographer Tim Turner, KINKEAD'S COOKBOOK showcases the cooking of one of the most distinguished chefs in the Chesapeake Bay area and beyond. More than 120 recipes from Kinkead's, Washington D.C.'s top seafood restaurant. Bob Kinkead was the winner of the James Beard Award for Best American Chef, Mid-Atlantic Region. Reviews“[Bob Kinkead] is obviously a seasoned pro, standing in his open kitchen with a headset on, conducting his very large and very busy restaurant. His standards are high: The fish is the best available, the wine list is exceptional, and dishes are elaborate . . .” —Gourmet, naming Kinkead's one of the 50 Best American Restaurants“Bob's food combines a clarity of flavor with classic technique, yielding a cuisine that is as unique and straightforward as the man himself. Keep this book on the kitchen shelf—you'll be reaching for it often.” —Chris Schlesinger, chef at East Coast Grill “Bob Kinkead's cookbook reflects his warm but no-nonsense personality and style: he intelligently tells it like it is, without being arrogant or condescending, while providing the best advice I've read on how to choose great fish and seafood. Following his recipes should allow any experienced home cook to prepare delicious seafood and other dishes that are second only to eating at Kinkead's.” —Bruce Aidells, author of Bruce Aidells's Complete Sausage Book “Bob Kinkead is a chef's chef—a leader and an innovator. His new book reflects refined technique and genuine respect for ingredients. This wonderful collection of contemporary American classics from one of America's great chefs is a must for seafood lovers.” —Ben and Karen Barker, chefs at Magnolia Grill “Bob Kinkead embodies the very best of American cuisine. He is both fiercely willful and generously loyal—traits that you'll quickly observe at his restaurant and in KINKEAD'S COOKBOOK. Bob has built on his rustic New England roots, examined the cuisines of the world, and become America's premier interpreter of seafood. This book illustrates the kind of cooking mastery that all chefs aspire to and that very few attain.” —Louis Osteen, chef at Louis's at Pawley's “Reading through KINKEAD'S COOKBOOK is like having a late-night drink with the man himself. Bob's voice is crystal clear—authoritative, passionate, and a little eccentric. The cookbook has a great deal of depth, with terrific recipes for meats, salads, side dishes, and desserts, but the stars are Bob's brilliant seafood dishes, many of which are as renowned as his wonderful restaurant. This is a powerful cookbook by an extraordinary chef.” —Jasper White, author of 50 Chowders and Lobster at Home


This cookbook features more than 120 recipes from nationally acclaimed restaurateur Bob Kinkead, with tips on buying and handling seafood and a behind-the-scenes look at the workings of the restaurant.

About the Author

BOB KINKEAD is a self-taught chef who began his fine dining career working food service jobs throughout New England. In 1985, he began working at Twenty-One Federal in Nantucket, Massachusetts, and later became executive chef and partner. He opened Kinkead’s in 1993 to immediate critical success. It was later named one of the Fifty Best American Restaurants by Gourmet magazine. In 1995, Bob won the James Beard Award for Best Chef: Mid-Atlantic. He is the president of the Council of Independent Restaurateurs, which he helped found in 1999. He recently opened Colvin Run Tavern in Tyson’s Corner, Virginia, and Sibling Rivalry in Boston, Massachusetts. He lives in Great Falls, Virginia.

Product Details

Recipes from Washington D. C. 's Premier Seafood Restaurant
Turner, Tim
Turner, Tim
Foreword by:
Apple, R. W.
Apple, R. W.
Kinkead, Bob
Turner, Tim
Apple, R. W.
Apple, R. W.
Ten Speed Press
Berkeley, Calif.
Cookery (seafood)
Specific Ingredients - Seafood
Kinkead's (Restaurant)
Series Volume:
Publication Date:
Grade Level:
10.86x9.06x.94 in. 2.69 lbs.

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Related Subjects

» Cooking and Food » Regional and Ethnic » United States » Southern

Kinkead's Cookbook Sale Hardcover
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$17.98 In Stock
Product details 288 pages Ten Speed Press - English 9781580085229 Reviews:
"Synopsis" by , This cookbook features more than 120 recipes from nationally acclaimed restaurateur Bob Kinkead, with tips on buying and handling seafood and a behind-the-scenes look at the workings of the restaurant.
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