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

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 Appetitand the author ofOn the Line- Inside the World of Le Bernardinwith Eric Ripert. A former food editor and columnist for theNew York Times Magazine, her writing has appeared inVogue,Vanity Fair,Food + Wineand other publications.

Reviews

“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