Manresa, Silicon Valley’s Highest-Rated Restaurant, Publishes Cookbook

By Stewart Putney | October 01, 2013

After many years of culinary innovation, critical acclaim and two Michelin stars, David Kinch of Manresa in Los Gatos is finally publishing his first cookbook, Manresa: An Edible Reflection.

Planned for release on October 22, the cookbook not only includes recipes from the Manresa kitchen but also a full history of Kinch’s unique collaboration with local farmer Cynthia Sandberg and her Love Apple Farm.

While Kinch was an early adopter of “farm-to-table” cooking, he and Sandberg took the locavore movement one large leap forward by creating a unique, and exclusive, partnership between restaurant and farm. Throughout the cookbook, the recipes, photos and reflections illustrate Kinch’s devotion to farm and season few chefs can match. As Kinch states in his introduction, “our ‘lab’ is strictly outdoors, populated with diversity of plants, fruit trees and animals … the process involves walking around, touching, seeing what comes to mind.”

Manresa: An Edible Reflection includes hundreds of detailed recipes, dozens of beautiful photos and a cocktail section from Manresa’s beverage director, Jeff Bareilles. Most recipes come directly from Manresa’s menus and show the detail and precision of Michelin-starred cooking that will challenge, and reward, the seasoned home chef, but also dishes and techniques for the aspiring casual cook. The recipes come in both traditional measures and metric weights and include thoughtful serving suggestions. Kinch also explores iconic local ingredients and provides suggestions for sourcing.