Synopses & Reviews
The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. 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 that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his 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, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.
Review
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Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn. At Atelier Crenn, she balances her French DNA and true American passion for ingredients that are local and sustainably raised and farmed. Crennandrsquo;s talent lies in her ability to express a delicate, original, and genuine voice in contemporary Californian haute cuisine.andrdquo;andmdash;
Daniel Boulud, Chef/Owner, Daniel
andldquo;To dine at Dominique Crennandrsquo;s atelier is to take a delightful surprise-filled stroll through her world, Brittany and California, seacoast and forest and farm, her impressions translated into delicious tableaux by means of the modern cookandrsquo;s full range of tools and techniques. Atelier Crenn is a fascinating window into the life, thought, and painstaking craft of one of our most accomplished chefs.andrdquo;andmdash;Harold McGee, author of On Food and Cooking
andldquo;Dominique Crenn quite literally puts poetry on a plate every day at Atelier Crennandmdash;sheandrsquo;s a fantastically talented chef who has already contributed a great deal to the rich culinary history of the Bay Area. This book is the story of her food, finding her voice as a chef, and her culinary philosophy, all of which will surely inspire readers to turn their own kitchens into ateliers.andrdquo;andmdash;Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine
andldquo;Dominique Crennandrsquo;s creativity and passion shine in this gorgeous book that showcases her unique cuisine. I am happy to have her as a friend!andrdquo;andmdash;Elena Arzak, Chef and co-director, Restaurant Arzak
Synopsis
The debut cookbook from the first female chef in America to earn two Michelin stars
Synopsis
The debut cookbook from the first female chef in America to earn two Michelin stars Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin starsandmdash;and arguably the greatest female chef in the country. This gorgeous book traces Crennandrsquo;s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crennandrsquo;s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crennandrsquo;s dishes are works of art. Her recipes reflect her poetic nature with evocative names like andldquo;A Walk in the Forest,andrdquo; andldquo;Birth,andrdquo; and andldquo;The Sea.andrdquo; Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
About the Author
DAVID KINCH'S singular style of American cooking has placed him on the world culinary map, and assured his legacy in the advancement of California cuisine in the 21st century. He has won the Best Chef in America award for the Pacific region from the James Beard Foundation. Manresa has been awarded two Michelin stars for five consecutive years. CHRISTINE MUHLKE is the executive editor ofBon 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.
Table of Contents
Foreword
by Eric Ripert
Introduction
How to use this book
Chapter One
How I met Cynthia Sandberg
Chapter Two
An homage to an egg
Chapter Three
An edible reflection
Chapter Four
To renew
Chapter Five
The Pacific as muse
Chapter Six
Building A dish: 1, 2, 3
Chapter Seven
Building a menu
Chapter Eight
Creativity and technology
Chapter Nine
Bar and cellar
Epilogue by Charles Bowden
Glossary of terms and techniques
The illustrated farm
Sources
Acknowledgments
Index