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Manresa: An Edible Reflection


See below for a recipe from the book!

Fig and Wild Fennel Confit, Milk and Honey
Recipe Below

“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


Manresa: An Edible Reflection

For a detailed description & pricing information click here.

Manresa: An Edible Reflection 34% off!
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 that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his 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. More...


“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


Excerpt: How to Use this Book

Writing recipes is no fun. It’s difficult to capture the spirit of a dish or technique by writing a how-to manual. One of the beauteous aspects of cooking is working with your hands. But the ability to feel when a certain amount of an ingredient is needed or know the correct time for completing a certain step requires an accumulation of experience. How does one write that down for a stranger to follow?


Sure, baking and pastry require some exact measurements and a replication of strict environments in order to achieve consistent results. But to cook simply, to cook well, is really hard to do with a recipe. The best I can do is convey what a dish is like and hope that it helps guide you there. And even then, it will not be the same as how someone else makes it or how we do it at the restaurant. Ingredients can differ at certain times of the year and vary greatly from region to region. Substitutions might be required. Oven temperatures vary considerably. But this is not to fear, this is to be celebrated: Cooking is a personal act, for yourself and the people for whom you are cooking. In other words, I hope that these recipes can show you the spirit and intent of what we are trying to do at Manresa, and then let your hands and mind be your guide. Really.


The best tip I can give you is always to buy the best-quality ingredients that you can afford. You cannot change the laws of physics through some sort of magical cooking act and transform mediocre products into a great dish. Also, one cannot underestimate the importance of correct seasoning. Seasoning with salt and then balancing with an acidic element is at the very heart of maximum flavor and taste. It achieves roundness and balance. It is the mark of a good and confident cook.


The recipes in this book are written exactly how we do them at the restaurant. I did not want to oversimplify. There are many simple and satisfying recipes in this book, while others are more ambitious. Once you find recipes that match your skill level, also try some that will challenge you to be a bit more ambitious. One of the most satisfying things about working in the Manresa kitchen is that we learn something and try to improve our skills every day. I hope that you will learn something from a recipe or two here.


All measurements are in metric and by weight. The best tool one can buy for a kitchen now is a fifteen dollar digital scale. A cup of flour weighs differently on a rainy day than on a dry day. It’s that simple. Weighing all ingredients (including liquids!) is what’s done in every professional kitchen today. You will have to get used to it, and you will be surprised how easy it actually is.


In some recipes, there are components that make more than what is necessary. This is because each component has been scaled to ensure a consistent, good-quality final product, which often results in a yield larger than what is required for the recipe that calls for it. In these cases, we try to suggest alternate uses and/or proper storage for future use. Hopefully your own creative urges will suggest other ways for using the product.


FIG AND WILD FENNEL CONFIT, MILK AND HONEY

Delicate milk skins remind me of mozzarella. After we make them, we brush them with a little bit of cream for hydration, so what you experience is a solid, soft, curdlike sheet of dairy goodness. You can even use them in savory applications...If you have any syrup left over from the confit, it’s delicious drizzled over vanilla ice cream.

serves 8 to 10

12 to 15 Candy Stripe figs
1 (750-milliliter) bottle dry white wine, medium bodied, fruity, without oak
265 grams (3/4 cup) honey
3 to 4 tender wild fennel stalks, about 4 inches long
3 to 4 mature aromatic wild fennel flower pods
2 grams (1 teaspoon) fennel seeds


Prick the bottom half of each fig with a needle in three places. Stand the figs upright, in a single layer, in a pan with the wine, honey, fennel stalks and flower pods, and fennel seeds. Bring the wine to a light simmer and cover the pan. Poach the figs until they soften but still maintain their shape, about 10 minutes. Transfer the figs to a storage container. Reduce the wine mixture by about half, just until it begins to thicken. Pour the warm liquid, with the fennel stalks and pods, over the figs. Cool at room temperature, cover the container, and refrigerate overnight.


MILK SKINS

Approximately 500 grams (2 cups) whole milk
Approximately 30 grams (2 tablespoons) heavy cream


Pour the milk into a saucepan— about 5 inches in diameter—to a depth of about 2 inches, and place, undisturbed, for 15 to 20 minutes, over very low heat. Meanwhile, brush a plate with some of the cream. When a thick skin forms on top of the milk, carefully loosen the edges from the side of the pot with a spatula, leaving the skin undisturbed. With your fingers, pick up the skin from opposite sides of the pan. Let the 2 halves of the skin drape together, and place the folded skin on the prepared plate. Brush a little more cream on top of the skin and cover with plastic wrap. Return the pan to the heat and repeat until you have made 8 to 10 skins. Brush cream on top of the plastic wrap before adding a skin to the stack. Cover the finished stack of skins loosely with plastic wrap and refrigerate until almost ready to use.


TO SERVE

Fleur de sel
Freshly ground black pepper
Fennel fronds
Extra-virgin olive oil


Let the milk skins come up to room temperature for a few minutes, until they are pliable. Cut the reserved figs in halves and place 3 halves on each plate. Drape pieces of the milk skin over the figs, followed by a drizzle of the confit syrup, and a piece of the confit fennel. Finish with a pinch of fleur de sel, a turn of the pepper mill, a few small fennel fronds, and a drizzle of olive oil.


Reprinted with permission from Manresa: An Edible Reflection by David Kinch. Copyright © 2013 by David Kinch. Photo Copyright © 2008 Eric Wolfinger. Illustrations Copyright © 2008 Reed Glaser. Published by Ten Speed Press, a division of Random House, Inc.


Author Photograph About The Authors

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. She lives in New York City.


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