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Manresa

An Edible Reflection

Manresa( )
Author: Kinch, David
Muhlke, Christine
Foreword by: Ripert, Eric
ISBN:978-1-60774-397-2
Publication Date:Oct 2013
Publisher:Potter/TenSpeed/Harmony/Rodale
Imprint:Ten Speed Press
Book Format:Hardback
List Price:USD $50.00
Book Description:

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...
More Description

Book Details
Pages:336
Detailed Subjects: Cooking / Regional & Ethnic / American / California Style
Physical Dimensions (W X L X H):9.8 x 11.6 x 1.4 Inches
Book Weight:4.888 Pounds
Author Biography
Kinch, David (Author)


Eric Ripert was born on March 2, 1965 in France. He is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants" It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide.

Ripert has made several guest appearances on cooking-based television shows, including guest judge and assistant chef roles on the second, third, fourth and fifth seasons of Bravo TV's "Top Chef". Chef Ripert had been considered to join season 8 of Top Chef as a permanent judge, but bowed out when his employee Jen Caroll was selected as a contestant again. He has authored several cookbooks including: Le Bernardin Cookbook, A Return to Cooking, My Best: Eric Ripert, and 32 Yolks: From My Mother's Table to Working the Line.

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