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Description

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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 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.

Amazon.com Review

Featured Recipes from Manresa

 

Review

“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

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 VogueVanity FairFood + Wine and other publications.

Excerpt. © Reprinted by permission. All rights reserved.

Foreword
While attending the Masters of Food and Wine festival in Carmel, California, over ten years ago, I heard talk of this incredible chef a couple hours north in Los Gatos. No one really knew of him or the restaurant; it was getting no consideration from the media, who were too focused on the Bay Area and Napa Valley. But from what I was hearing from those who had been, I knew I should eat there.
    It was a long drive to Manresa, and I wasn’t fully convinced that I would have a great meal. When I arrived, I was surprised to be welcomed by a mature chef and not a young kid. I was immediately blown away by the meal—by the precision, the techniques, the creativity, by this “new” chef’s mastery. It was a long tasting menu, but I could have eaten ten more courses. I was in heaven.
    Back in Carmel, I couldn’t stop talking about my meal and experience in Los Gatos. I was more than preoccupied by it, I was borderline obsessed. I needed to know more. I needed to know David. Over the following years, I took the journey back to Manresa several times. In 2004, I invited David to cook with me at a small lunch at Le Bernardin so he could (finally) meet a few key members of the press. My respect for him grew and our friendship began. Not only did I want to get to know David and his approach to cooking more, I wanted other people to know about him. And so in 2009, he kindly welcomed me and a small film crew into his world while we tried to capture some of the essence of his philosophy for a TV project I was working on. David brought me surfing in Santa Cruz and gardening at Love Apple Farms. He invited me into his restaurant, his garden, his world. I learned of his methods and style and also of his determination to achieve perfection.
     What I admire most about David is his sense of humility and curiosity. He has created a very personal style of cooking without losing his connection to the seasons or to the region that beautifully surrounds his restaurant. I admire his ability to evolve, and today he is one of the pioneers of the locavore and farm-to-table movement in America as it reaches even higher levels. The desire to cook only with fresh produce and the best ingredients available is in his DNA, and nothing highlights this more than his work with Love Apple Farms. What is harvested there completely dictates Manresa’s menu. You can’t dedicate your work more to nature than that. David is more connected to nature than anyone I know. Every ounce of his energy and creativity pays homage to the bounty of his surroundings in one of the most exquisite areas of California. Each item and dish component on the menu speaks to who David is and what he is about. He is a chef, a gardener, and a surfer. He is organic, biodynamic, and sustainable. He is honest and conscientious. He is creative and committed. He is an inspirational peer and has become a great friend. The fruit of David’s work is a true gift to the industry, for which we can all be grateful.
 
Eric Ripert

INTRODUCTION
Manresa opened in Los Gatos, California, in 2002. I thought of it as the grown-up relocation of Sent Sovi, the restaurant I’d run for seven years in nearby Saratoga, where I served California bistro food: local ingredients, simply prepared. Sent Sovi was successful from Day One. But after almost a decade of operating on a shoestring budget and spinning around in an old kitchen the size of a closet, I wanted to find a space where I could finally realize my potential to cook the haute cuisine in which I’d trained and aspired to make at the time. So I was thinking about my next move and lining up investors. And then, one night in 1998, I had dinner at the French Laundry.
     Stupefied by the incredible food and wine that evening, I accidentally left my wine bag under the table. I went back to find it at nine o’clock the next morning. Thomas Keller was there alone, putting up stocks. I didn’t know him very well, but he sat down and asked if I wanted a coffee. He asked what I was doing. I told him about Sent Sovi, adding that I was thinking of moving to a bigger place.
     “Can I give you some advice?” he said. I thought, of course you can, Sir Thomas...He continued, “If you have the opportunity, buy it.” He’d purchased the French Laundry and the surrounding buildings—a deal that countless California chefs had turned down, unable to make the numbers work for such a small restaurant.
     “But that’s a lot of money,” I said.
     “Of course it is. But if you buy it, you’ll be able to retire. You will be a slave to your restaurant for twenty years, but look at what we do: It’s a good thing to be wedded to the site because it prevents you from walking away. Plus, you’ll attract a different quality of investor. You’ll attract people who realize that it’s really a real-estate deal where a restaurant happens to be taking place.”
     So I scrapped my business plan and changed tack: I would buy a place and set down roots.
     A chance to move to San Francisco, sixty miles north, fell through at the last minute. But then I stumbled upon a vacant building for sale six miles down the road from Sent Sovi in Los Gatos, another charmingly quaint Silicon Valley bedroom community tucked into the foothills of the Santa Cruz Mountains.
     Hidden downtown behind a little rabbit warren of one-way streets and bank parking lots, the Village House had been a restaurant and event space until it was left to rot about fifteen years before. I felt an immense attraction to the ramshackle ranch house, which I hadn’t felt at the last three dozen places I had explored. The roof had holes in it. The interior was gutted. Inside, the remaining four walls had been spray-painted with stoner graffiti by kids. It was a blank canvas in what was, for me at least, an ideal location. I saw that with some immediate improvements, I’d be able to create my version of the small, personal restaurants that had so profoundly changed me when I was a chef in my early twenties, apprenticing and traveling in France, Spain, and Germany. (Hint: they weren’t the ones with long, tree-lined driveways and Relais & Châteaux plaques next to the doors.)
     During those years in the early 1980s, I saved all of my money to dine at my heroes’ restaurants—Paul Bocuse, Maison Pic, and the great Alain Chapel—and as many great country restaurants as I could. They were places off the beaten track. Going there was a journey, the place a destination. I’d slip down a side street and walk around looking for the address. Is it here? Did I pass it already? The entryway was typically understated, and as soon as I crossed the threshold, it was like entering someone’s grand yet intimate home (and sometimes I was). These restaurants were the creations of people who had a vision and worked hard to achieve it, creating lasting memories of comfort, welcoming service, impeccable food, and good wine.
     What stayed with me most was how each restaurant spoke not only of those who ran the house but also of where it was: Each was unique to its location, like the five-house town of Mionnay, which I drove into and out of several times while trying to find Alain Chapel. (Finally, one of the old men playing boules across the street from the restaurant helped me.) After I’d eaten at a few of these establishments, it dawned on me that even if the town was unremarkable, the environment added an important context to the meal. It was the first time I had experienced what later came to be known as “sense of place,” and it was an incredible awakening. During those years at       Sent Sovi, it was always in the back of my mind.
Sent Sovi was where I fell in love with the act and process of cooking, and where I began to understand how it could affect people—much like I’d been moved in Europe. I loved the creativity of the kitchen, learning from successes and failures, working with fire and realizing my whole life was spent learning to control it. Mostly I loved the pleasure and happiness that I could give to others, as well as to myself. Sent Sovi provided me with a great opportunity to get to know California’s ingredients, but I was ready to go deeper into technique, which I just couldn’t do in such a casual restaurant. I was finally ready to create the experience of a specific place through cooking at a high level in a space that would feel like my home.
     Once I looked past that shell of a building—tucked into a corner of Los Gatos like the town itself was tucked into a corner of the Santa Cruz Mountains—I saw its potential to become such a restaurant. Here was my chance. If I could build it as I imagined it, would people drive even from San Francisco to dine there, like I’d once sought out restaurants in the European countryside? I couldn’t wait to find out.
 
Green Garlic Panisse

Makes about one hundred 1 1/4 by 2-inch pieces
 
 A simple snack that takes advantage of the season’s first garlic, which is harvested before the bulbs form. Delicious hot or cold.
 
250 grams (9 ounces) white portion of green garlic
100 grams (7 tablespoons) butter
100 grams (7 1/2 tablespoons) extra-virgin olive oil
1.9 kilograms (8 cups) whole milk
45 grams (3 tablespoons) kosher salt
475 grams (3 1/2 cups) sifted chickpea flour 
1 Meyer lemon
Grapeseed oil, for deep frying
 
Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible. Melt the butter with the olive oil, add the garlic, cover with a cartouche (see page 310), and cook over low heat until translucent.

Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.

Heat the grapeseed oil to 350°F (175°C) and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately. 

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4.7 out of 54.7 out of 5
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Top reviews from the United States

Barbara LaManna
4.0 out of 5 starsVerified Purchase
I really wanted to love this book but…
Reviewed in the United States on January 7, 2014
I pre-ordered this book based on many things I had heard about Manressa, the restaurant. It was my kind of book. It had an admired chef, a restaurant that was drawing people to its obscure location, and new recipes for me to get my hands into. I waited months, and finally... See more
I pre-ordered this book based on many things I had heard about Manressa, the restaurant. It was my kind of book. It had an admired chef, a restaurant that was drawing people to its obscure location, and new recipes for me to get my hands into. I waited months, and finally received my copy.

Manressa: an Edible Reflection, falls somewhere between The French
Laundry Cookbook and Grant Achez’s Alinea cookbook. In the French Laundry Cookbook, Thomas Keller’s goal is clean tastes; In Alinea, Achetz goes for a total sensory experience. David Kinch, of Manressa, focuses on terrior, or “sense of place.”
Keller aims at three bites per portion, Achetz (often) at one. Kinch at two.

Right there, that should tell the reader what he or she is getting into. This is not a book about casual food, nor even “fine food.” This is a book for someone who is very serious, and who appreciates and wants to experience what a driven chef has to offer. Manresssa (the book and the restaurant) is about tweezers-arranged preparations and attention, attention, attention, to detail.

I found the book to be almost all of what I wanted it to be. Manressa: an Edible Reflection is an intense book. David Kinch found his epiphanic moment when he connected with Love Apple Farm, and built on that experience, taking the well worn California mantra, “buy the best available product and cook in season,” and elevating it to new levels to try to create a “sense of place” for his restaurant. Love Apple farm is not simply a purveyor, it is an interactive player where Kinch not only purchases the produce, but indicates what he wants planted. Vegetables seldom, if ever, see refrigeration. Fresh means exactly that. The same is true of his other purveyors. Their bounty powers his menu. His relationship with them is extraordinary. Although he doesn’t forage like René Redzepi, (well, not all the time) he does devote considerable energy to making vegetables sing, and puts the proteins in a different relation to the presentation than what is commonly done.

The book is full of beautiful pictures and David Kinch’s text is interesting to read, at once philosophical and technical, and there is enough of his writing that the book is worth it for that alone. He is pragmatic enough to make use of any techniques and equipment that will bring him closer to producing what he feels will give the reader a sense place, of what is Manressa. He explains everything, from the butter which they make in house from locally sourced dairy products to things like infusing with peach leaves to add another dimension to an offering.

So why a four and not a five?

My problem with this book comes in relation to the recipes. I expected them to contain hard to find ingredients; locating places to purchase them is part of the fun of cooking at this level, and there is a list of purveyors provided. My problem is that none of the recipes have been tested or adapted to the home kitchen; all are exactly as they do them in the restaurant. Of course, it is Chef Kinch’s prerogative to do so, but in doing so, Chef Kinch has created a small but noticeable distance between himself and the reader like myself who wishes to use the recipes, that seems to belie his desire to “share” Manressa. Even if I obtain everything needed, will I be able to cook them in my kitchen?

If the reader turns to the “How to use this book,” section, he or she is exhorted to try more ambitious recipes, but “ambition” sometimes translates into “equipment.” The difficulties of a number of the well-spelled out recipes often have less to do with ambitiously following steps or even obtaining materials, and more to do with having a combi-oven (one that introduces steam…you can buy a .6 cubic foot countertop one for only $300 that will just about hold a small chicken).

This means, for example, that his interesting method of roasting, as time consuming as it is, probably would not work with my oven.

I have cooked recipes from enough high end restaurants to know that chefs at this end of the spectrum have access to high end equipment. Many of them, however, when writing a book for mass distribution, take that situation into account and offer alternatives or home testing. (Thomas Keller in Bouchon Bakery offers, for example, a tested chain-rock-super soaker squirt gun method to put steam into a home oven for baking bread.) Those things are missing in Manressa. While some alternatives are offered, essentially, the reader is told that if you don’t have the high tech equipment (and sometimes the “low tech” equipment that he uses for making butter), then, for many of the recipes, well…you are on your own.

Readers who have purchased, or are considering purchasing the book for other reasons, or who own super high-tech equipment, may, understandably, see things differently. For me, although I can understand all of the reasons why the recipes were not adapted for, or tested in, the home kitchen and could even find myself defending those reasons, still, the distance was a little disappointing. Testing in a home kitchen would have, for me, put this book over the top.

There are also some other admittedly nit-picking items. A small item was the de rigor use well worn mantra of getting the best materials, and treating them respectfully. Use them in season and buy locally, unless you are speaking about truffles, foi gras, and caviar (maybe lobster, too?). I have heard it over many years, and have come to question it. Shouldn’t one of the responsibilities of a chef be to locate and bring forth the potential in the bounty he or she is offered? Should there be no fried green tomatoes because they are not perfectly ripe, or tomato water from over ripe tomatoes?

Another item just proved annoying. The book ended with an abstract and somewhat gratuitous stream of consciousness epilogue which appeared to try to capture the essence of David Kinch. In it there was a line about David Kinch seldom using “I.” I found “I” many, many times in the book, and it should be so. This is, after all, his book, and his dream, so why present him as something that he isn’t?

I like the book, and I am fascinated by the author. I thumb through it often. I think that most people interested in restaurants at this level will find it an excellent read. Being stubborn, I may try, with the equipment I have, to approximate some of the more difficult ones anyway, and see what happens. Maybe converting things on my own is David Kinch’s challenge to readers like me

Amazon does not allow for fractions, or I would have scored it at 4.5. I like the book, but like the person one almost married, I find myself not loving it as I thought I would.
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Forrest Parker
5.0 out of 5 starsVerified Purchase
At Manresa, David Kinch is a Quiet Arbiter of Vegetable Focused Cuisine.
Reviewed in the United States on November 12, 2015
"We kind of tie in our very being to the work that we do. ..Part of finding this balance is knowing when, when to leave." David Kinch, Manresa. From "Mind of a Chef." How can I begin to be objective about David Kinch, and about his restaurant... See more
"We kind of tie in our very being to the work that we do. ..Part of finding this balance is knowing when, when to leave."
David Kinch, Manresa. From "Mind of a Chef."

How can I begin to be objective about David Kinch, and about his restaurant Manresa? I came to know Manresa following the trail of Jeremy Fox after he left Charleston for the West Coast. I think the vegetable focused, micro seasonal approach of Manresa, along with its unique relationship with Love Apple Farms, played a pivotal role for Fox as he developed his own voice. A voice that would eventually earn him a Michelin star at Ubuntu, a vegetarian restaurant above a yoga studio in Napa. But I digress...

Manresa''s cuisine is not only beautiful, but thoughtful. Every component is there because it needs to be there, period. Consider his dish "Into the Vegetable Garden." It''s been on the menu for several years, but continues to evolve on a daily basis depending upon what walks in the kitchen door from Love Apple Farms. It was inspired by Michelle Bras'' "Gargouillou," a composed salad dish that includes 50-60 components. (A dish that''s also been interpreted by the likes of Grant Achatz, Paul Virant and Daniel Patterson FYI.)

I greatly admire David Kinch from afar. His cuisine reflects time and place. He is transparent about his sourcing, inspiration and technique. He continues to lead, teach and inspire. After a fire very nearly claimed Manresa in 2014, David took the rebuild time to plan a bakery that these days is now crushing it. This year, the culinary community eagerly looks forward to his opening of The Bywater, a casual, New Orleans themed eatery with David Morgan, a chef from John Besh''s Restaurant August in NOLA. Kinch grew up in New Orleans, and counts 2 years spent at Commander''s Palace among the first of his jobs at 16, so in a way, The Bywater marks a return to his past. I know it will be delicious.

By now you see what I mean- it''s hard to be objective about David Kinch and his restaurant Manresa. In my estimation, the Manresa cookbook is one of a handful of essential reads / purchases of the past 5 years.
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BCornell
5.0 out of 5 starsVerified Purchase
Wonderful culinary work
Reviewed in the United States on November 3, 2013
This is a cookbook in name, only. It has detailed recipes, but it''s more a meditation on food and cooking by a fabulously inventive chef whom embraced the "localvore" philosophy long before it became a trend. One of Kinch''s approaches is a 3-ingredient... See more
This is a cookbook in name, only. It has detailed recipes, but it''s more a meditation on food and cooking by a fabulously inventive chef whom embraced the "localvore" philosophy long before it became a trend. One of Kinch''s approaches is a 3-ingredient combination, where the last one is the surprise. I appreciated learning how he thinks about preparing a dish, including what to leave out.

The photos are truly fantastic: I''ve never seen a culinary book that had better. If you one day get the chance to eat at Manresa or to visit Love Apple Farms for the first time, you''re in for a profound experience.
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Groenendael
5.0 out of 5 starsVerified Purchase
Memories of my visits
Reviewed in the United States on May 12, 2021
For me, Manresa: An Edible Reflection is more of a remembrance of the 15+ times I''ve visited Manresa over the years. I found myself flipping through pages, pointing at pictures, and saying "I remember when I ate that." Yes there are recipes of some of Kinch''s most famous... See more
For me, Manresa: An Edible Reflection is more of a remembrance of the 15+ times I''ve visited Manresa over the years. I found myself flipping through pages, pointing at pictures, and saying "I remember when I ate that." Yes there are recipes of some of Kinch''s most famous dishes but I''m not yet brave enough to try them. Love the memories, though.
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Liber tee
5.0 out of 5 starsVerified Purchase
Beautifully illustrated, the book highlights the genius that is ...
Reviewed in the United States on April 26, 2017
Watch David on The Mind of a Chef and you will buy this book too. Beautifully illustrated, the book highlights the genius that is David Kinch.
4 people found this helpful
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Zenster
5.0 out of 5 starsVerified Purchase
philosophy of food
Reviewed in the United States on December 18, 2013
I did not buy this as a cookbook. So, I did not carefully read the preparation instructions. I live close to Manresa. We have talked about eating there, but it is expensive. I wondered why we should go. Reading the general text explaining the history of David Kinch''s work... See more
I did not buy this as a cookbook. So, I did not carefully read the preparation instructions. I live close to Manresa. We have talked about eating there, but it is expensive. I wondered why we should go. Reading the general text explaining the history of David Kinch''s work and restaurants and his involvement with the food producers has made a difference in my outlook. If we were to eat at Manresa it would be about having an adventure in tasting, not just a meal. The other thing that was eye opening was the idea of using local ingredients. I''m now looking at the mushrooms growing under the oak trees in our yard, wondering if I dare eat them.
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Ian Quiñones
5.0 out of 5 starsVerified Purchase
Gorgeous Book.
Reviewed in the United States on February 28, 2020
Arrived promptly. Great conversation piece. Pictures are gorgeous.
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S. Hamilton
5.0 out of 5 starsVerified Purchase
A feast for the eyes inspiration galore!
Reviewed in the United States on November 22, 2013
What can I say that hasn''t already been said. I love to really taste food and over the course of 45 years of reading, trying, tasting and traveling it has remained an endless passion. I am not a professional chef, never worked in a restaurant but in the course of the last... See more
What can I say that hasn''t already been said. I love to really taste food and over the course of 45 years of reading, trying, tasting and traveling it has remained an endless passion. I am not a professional chef, never worked in a restaurant but in the course of the last 45 years I cannot think of anything that has given me the pleasure of preparing or attempting to replicate something marvelous I''ve tasted even if it only though reading about it. Does anyone else out there taste the ingredients while they are reading a cookbook? Over the last few years, I''ve sort of gotten past cookbooks per se and look more for what can I say...someone who shares their love of creating and inspires. I had to laugh as I read Kinch''s book as he grabbed me in the initial pages by saying he uses a digital scale rather than writing things as variable as 1 cup, etc. thanks to a collection of earlier books on pastries, bread, etc. I live in the Bay area but anywhere with access to really fresh from the farm, ocean, etc. will adore this book and be inspired. As I''m now retired I don''t have to wait until the weekend any more to dive into more complicated menus...a true reward for a lifetime of having to schedule how time consuming or what lengths you could go to while fitting in a 100 other projects. Manresa: An Edible Reflection is exactly that...more like a visit with a wonderful companion who shares his affair with cooking as well as his love of the best and freshest of ingredients. While I''m totally not in his league I''ve gotten such pleasure from making all kinds of things from "scratch" so the idea of making my own sea salt...which might said sort of crazy...just sounds like the most fun.
My last "kick" was making my own charcuterie...delicious and the difference in taste between what you bought anywhere and what you make...incredible! Loved "visiting" with Kinch, feel inspired, trying his lamb "recipe" today. Even if you love food but don''t like to cook I promise you''ll enjoy this beautiful book and know what you''d love to experience next. Thank you for this absolutely gorgeous love letter of a book on food...I had an absolute feast for both my eyes, taste and inspiration just reading it. This little old lady is thrilled. Thank you again.
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Top reviews from other countries

Mr. Samuel T. Luckett
5.0 out of 5 starsVerified Purchase
Clean and we''ll presented
Reviewed in the United Kingdom on April 9, 2015
A lovely book, well presented. Easy to follow precise recipes, pictures do the food justice. I bought this book for ideas and different ways of producing food. This is not a book for the average kitchen cook as the ingredients will not be readily available. I would...See more
A lovely book, well presented. Easy to follow precise recipes, pictures do the food justice. I bought this book for ideas and different ways of producing food. This is not a book for the average kitchen cook as the ingredients will not be readily available. I would recommend it for professional chefs though.
A lovely book, well presented. Easy to follow precise recipes, pictures do the food justice. I bought this book for ideas and different ways of producing food. This is not a book for the average kitchen cook as the ingredients will not be readily available. I would recommend it for professional chefs though.
2 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on February 27, 2018
great book for profesionals
great book for profesionals
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on March 9, 2017
A beautiful book to look at and an inspiration to read
A beautiful book to look at and an inspiration to read
One person found this helpful
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Greg Emmerson
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on July 8, 2016
Amazing book, recopies are incredible, a must for your collection
Amazing book, recopies are incredible, a must for your collection
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Cliente Amazon
1.0 out of 5 starsVerified Purchase
Pessima esperienza amazon
Reviewed in Italy on March 25, 2021
Ottimo il libro in se; ma dopo aver effettuato una sostituzione poiché il primo è arrivato in condizioni pietose e con l''imballaggio del tutto disfatto, mi è stato inviato un secondo volume in condizioni leggermente migliori. LEGGERMENTE MIGLIORI...
Ottimo il libro in se; ma dopo aver effettuato una sostituzione poiché il primo è arrivato in condizioni pietose e con l''imballaggio del tutto disfatto, mi è stato inviato un secondo volume in condizioni leggermente migliori. LEGGERMENTE MIGLIORI...
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Manresa: An high quality Edible Reflection 2021 [A Cookbook] outlet online sale

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Manresa: An high quality Edible Reflection 2021 [A Cookbook] outlet online sale

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Manresa: An high quality Edible Reflection 2021 [A Cookbook] outlet online sale

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