Bøker av David Kinch

Acclaimed chef, surfer, and photographer Patrick Trefz in his third powerHouse title scours the globe to hone in on spots offering tasty visuals of innovative local dishes, supreme surfing nooks, and camaraderie with fellow chef surfers. Includes three dozen regional recipes."Replete with culinary and cultural discoveries, Ode to Travel shares a global traveler’s flavorful memories with a sense of deep appreciation. Savor it for its recipes, images, and thoughtful observations about diverse cultures across the world." - FOREWORD REVIEWS From Tunis to Teahupo’o, Stornoway to Salina Cruz, New York to Berlin, São Paolo, and Paris—award-winning photographer and filmmaker Patrick Trefz mixes the metropolitan and the deeply rural by bringing food and culture from across the globe into his latest book of recipes and photographs, Ode to Travel. Famed throughout the surf world for his decades of magazine-cover-worthy images, Trefz has also become known in food circles for his work documenting the farm-to-table movement and championing traditions of regional cuisine. Ode to Travel captures Trefz’ innate ability as a traveler to become part of the scenes he finds himself in—not merely as an observer, but as a participant. Connecting landscape and seascape, people and food, Ode to Travel celebrates a world view of a globe deeply layered, how cultures define communities from the ground (and the sea) up in the form of its food and traditions, and the simple pleasures that bring color to living. Ode to Travel includes 35 recipes from the places Trefz has come to know intimately; each recipe included is an invitation to experience the local communities through their flavors and traditions. Includes contributions by monumental land artist Jim Denevan, three-star Michelin chef and Manresa restaurateur David Kinch, and Voyage of the Cormorant author and Surfboards California owner and craftsman Christian Beamish. "A lot of people take pictures in this surf world, but few do so with the deft or depth of Trefz; his work captivates the visual senses, but also has a way of telling a much deeper story than what is visibly there. Stuff that stirs more emotion and provokes more thought and is real—far from the fallacious, mass-produced, posed shit that’s often churned out in the surf world. He keeps true to what inspires him intellectually and visually, and applies his vision and the many documentary mechanisms he’s mastered, to create simulations of the way he sees the world." —Rusty Long, professional surfer

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 LakshmiWhen 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.

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.