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Summary
Summary
120+ recipes for the unfussy dishes--from all-day eggs to 2 a.m. snacks--that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.
"An instant classic, it defines California cool and wears its sophistication lightly."--Padma Lakshmi
When David Kinch isn't working at one of his restaurants, he cooks in his strawberry-colored bungalow--affectionately known as the Pink Palace--where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count.
In At Home in the Kitchen , you'll find David's ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight: Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more.
Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David's clever techniques, subtle twists, and fresh flavor combinations guarantee delicious--and impressive!--results
in no time at all.
Author Notes
David Kinch is the internationally recognized chef and co-owner of Manresa, Manresa Bread, The Bywater, and Mentone. Manresa has attained three stars from the MICHELIN Guide (its highest honor), is an esteemed member of the prestigious Relais & Châteaux and Les Grandes Tables du Monde organizations, and is frequently cited as one of the world's best restaurants. David is consistently acknowledged as a leader in the culinary industry, with his peers voting him into the Top 25 of the World's Best Chefs 2020 via Le Chef magazine. David is also the author of the New York Times bestseller Manresa: An Edible Reflection, and he won an Emmy Award for his role in the PBS series The Mind of a Chef . He enjoys spending time outside surfing and sailing along the California coast.
Devin Fuller is a writer and San Francisco Bay Area native who started her culinary career begging for kitchen shifts at a Hawaiian plate lunch chain while studying anthropology at the University of Oregon. She has been in the restaurant industry ever since, working everywhere from bars and coffee shops to casual restaurants before returning to California to work at Manresa. Partial to both the city and the ocean, she currently lives in San Francisco's Outer Sunset district.
Reviews (2)
Publisher's Weekly Review
Kinch--chef and owner of Manresa, with three Michelin stars, in northern California--shares in this laid-back cookbook the recipes he prepares on his days off from work. The key, Kinch writes, is that the dishes are "quick and inexpensive enough to make a handful for a party, or to prepare for yourself as snacks during the week." Throughout, the chef is encouraging ("I don't think cooking is difficult... it requires attention") and isn't stingy with tips, such as making sure to use a 12-inch or larger pan for paella and placing the gratin dish for his Belgian endive gratin on a baking sheet to prevent a mess if the cream bubbles over. Dishes are wide-ranging and take nods from various cuisines, as evidenced in recipes for Catalan-style kale cooked with raisins and pine nuts, cherry clafoutis, and jambalaya. Many options work well for entertaining, among them eggplant with black olive tapenade, and an herbed goat cheese and chorizo tartine with honey. Notable mains include a lamb tartare and oven-roasted potatoes with cod, while song suggestions for listening while cooking (such as making pesto to Aretha Franklin) reinforce the easygoing tone. This is a solid choice for readers craving quick, adventurous dishes. (Mar.)
Library Journal Review
What do chefs cook on their days off? Based on the recipes in this collection by James Beard Award-winning chef Kinch and food writer Fuller, they enjoy a little bit of everything. For Kinch, that involves primarily focusing on Mediterranean cuisine, while also gaining inspiration from California and New Orleans. Overall, the authors stay true to their goal of simplicity, keeping home cooks generally in mind with dishes such as soups and pastas that feature a modern mix of flavors as well as desserts and drinks that can accompany meals or stand alone. Helpful tips are sprinkled throughout and ingredient lists often include specific brand names or varieties of produce, which is useful for those wanting a little extra direction when they cook. Tips and suggestions at the beginning of each recipe will guide home cooks along; beautiful photography is a bonus. For added inspiration, each recipe is also accompanied by a musical pairing, listing a song and artist. VERDICT An approachable collection featuring plenty of suggestions for advice and inspiration. Cooks of all levels will find something to savor.--Susan Hurst, Miami Univ. Libs., Oxford, OH