{"product_id":"manresa-an-edible-reflection-a-cookbook-9781607743972","title":"Manresa: An Edible Reflection [A Cookbook]","description":"\u003cb\u003eThe 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 \u003ci\u003eterroir\u003c\/i\u003e of the Northern California coast.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSince 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. \u003cp\u003e\u003c\/p\u003eKinch'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 \u003ci\u003eManresa, \u003c\/i\u003e 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, \u003ci\u003e Manresa\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eDAVID 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\u003ci\u003e GQ\u003c\/i\u003e, and his restaurant, Manresa, holds two Michelin stars. He lives in Northern California. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e CHRISTINE MUHLKE is the executive editor of\u003ci\u003e Bon Appétit \u003c\/i\u003eand the author of \u003ci\u003eOn the Line: Inside the World of Le Bernardin \u003c\/i\u003ewith Eric Ripert. A former food editor and columnist for the \u003ci\u003eNew York Times Magazine\u003c\/i\u003e, her writing has appeared in \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eVanity Fair\u003c\/i\u003e, \u003ci\u003eFood + Wine\u003c\/i\u003e and other publications.\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":50359755735314,"sku":"9781607743972","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_af1302f0-a9c6-4490-8f50-ecb6b4da7f1a.jpg?v=1728356096","url":"https:\/\/surprise-castle.myshopify.com\/products\/manresa-an-edible-reflection-a-cookbook-9781607743972","provider":"Surprise Castle","version":"1.0","type":"link"}