David Kinch’s Ricotta Gnocchi with A Simple Tomato Sauce
If you’re someone who was mesmerized by the beauty, creativity, and precision of the “Manresa: An Edible Reflection” (Ten Speed Press, 2013) cookbook, you are not alone.
And if you are someone who sheepishly admits to never having actually cooked anything from it, I am right there with you.
Because let’s face it, few — if any — of us have the daring or dexterity to cook Michelin three-star food at home.
Chef-Owner David Kinch knows that.
That’s why his newest cookbook, “At Home in the Kitchen: Simple Recipes from a Chef’s Night Off” (Ten Speed Press) focuses not on what this renowned chef creates at his revered Los Gatos restaurant, Manresa, but what he cooks at his Santa Cruz home, particularly on Tuesdays, his day off, when he’s apt to invite friends over for impromptu, beachy eats .
The book was written with Devin Fuller, a former Manresa backserver and expeditor who is now a freelance writer.
Included are more than 120 recipes, including “Baked Miso Eggplant,” “Pasta with Pesto & Avocado,” “Trout with Fennel & Grapefruit,” and “Almond Granita.” Each recipe includes a fun addition: a song recommendation by Kinch, a vinyl fan, to play while indulging in the dish.
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(Rodale), of which I received a review copy.