This eagerly anticipated, brilliantly executed first book from the Michelin two-star restaurant in Los Gatos, California, is sumptuously photographed and a superb guide to chef David Kinch’s cuisine. Kinch is quite clear about his admiration for French chef Alain Passard and you will see a similar reverence for vegetables here even if Kinch is not shy about putting meat, poultry, or fish at the center of his plates. Enriched by a number of thoughtful essays and informative headnotes, this is an incomparable window into the approach of one of the country’s most esteemed and innovative chefs.
Hardcover. Color photographs throughout.