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A New Napa Cuisine Hardcover – Oct 14 2014

4.5 out of 5 stars 2 customer reviews

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Product Details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press (Oct. 14 2014)
  • Language: English
  • ISBN-10: 1607745941
  • ISBN-13: 978-1607745945
  • Product Dimensions: 25.6 x 3.1 x 30.5 cm
  • Shipping Weight: 2 Kg
  • Average Customer Review: 4.5 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #86,019 in Books (See Top 100 in Books)
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Product Description

Review

“Without question, Christopher is one of the greatest chefs of our generation. He is immensely talented and I’m fortunate to call him a friend. Working together years back gave me a glimpse of his potential and to see how he’s developed in such a short time is amazing. Christopher is thoughtful, deliberate, and respectful in the kitchen, honoring every ingredient he uses; but he also ensures that each and every bite of food is delicious. That’s what I love about him; that’s what makes this book so important. The Restaurant at Meadowood is a special place, one of the best restaurants in the world, and this book will forever serve as a beautiful tool and reference for anyone who enjoys food.” 
–Daniel Humm, chef and author of I Love New York

“This book is a masterpiece. Christopher Kostow is a great chef and an artist, and also a responsible guard of our terroir. How fortunate we are that he chose Napa Valley in which to create his own style of cooking.
Bravo, chef!”
—Margrit Mondavi

About the Author

CHRISTOPHER KOSTOW is the critically acclaimed chef at The Restaurant at Meadowood in St. Helena, California, and one of the youngest chefs ever to receive three Michelin stars. A Chicago native, Kostow has cooked in such celebrated kitchens as George’s at the Cove in San Diego, Campton Place in San Francisco, Le Jardin des Sens in Montpellier, France, and Chez TJ in Mountain View, California, where he earned two Michelin stars. He was named one of Food & Wine magazine’s Best New Chefs in 2009 and won the James Beard Award for Best Chef: West in 2013; The Restaurant at Meadowood won the James Beard Award for Outstanding Service in 2014. Christopher lives in St. Helena with his wife, Martina, and their daughter, Daisy.

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Top Customer Reviews

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Lovely book
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Format: Hardcover Verified Purchase
great read
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0xa3c432b8) out of 5 stars 20 reviews
17 of 18 people found the following review helpful
HASH(0xa3c53cfc) out of 5 stars Beautfully written and presented Oct. 14 2014
By Deidre512 - Published on Amazon.com
Format: Hardcover Verified Purchase
This is a beautiful glimpse into a talented chef and his deep personal connection to food and his surroundings.

From the texture of the cover, to the thick pages containing the personal narratives, photos, and recipes, "A New Napa Cuisine" is an earthy connection to Christopher Kostow, his experiences in Napa, and his connection to the community and landscape through food. The writing style is both modest and descriptive in a wonderful way.

But let me get on to the recipes! This book contains some really impressive recipes - each simply titled by the names of the major food components of the dish. The recipes have accompanying photographs that are stunning in presentation.

The recipes in this book are not for the amateur chef. Many require some difficult to find ingredients and/or specialized equipment to prepare.

I recommend this book for foodies as a beautiful read and for chefs who enjoy modernist cooking and the process of creating an elegant and unique dish.
36 of 52 people found the following review helpful
HASH(0xa3c53f48) out of 5 stars Nice story, not-so-nice recipes Oct. 25 2014
By Robert M. Bowers - Published on Amazon.com
Format: Hardcover Verified Purchase
The author's story is interesting and uplifting. I truly enjoyed reading about how his life put him where he is, doing what he does. But the recipes are not intended for people who don't have access to Périgord truffles, white truffles, foraged ingredients like "spice bush" and manzanita berries, foie gras (which isn't even legal to sell in California any more), a chamber packer, a steam oven, the botanical expertise to tell edible daylilies from poisonous daylilies, a host of molecular-gastronomy hydrocolloids, and slaked lime (which warrants its own HAZMAT sheet, though Kostow makes no mention of any hazards associated with it).

Some of the recipes are needlessly complicated. For example, the procedure I use for making homemade queso fresco is to heat milk, buttermilk, and cream to about 180F, add lemon juice, cook until curdled, and strain through cheesecloth. Kostow would have you put the same liquids into a sous vide bag, cook in a steam oven at 190F for two hours, and strain. But what you get is indiscernible from the cheese made using the quicker and easier method.

The two stars are given for the author's story and for exactly *two* recipes which a home cook might actually follow.
6 of 8 people found the following review helpful
HASH(0xa3c53f0c) out of 5 stars Cheaply printed, Low quality. Feb. 20 2015
By charles lohman - Published on Amazon.com
Format: Hardcover Verified Purchase
Great restaurant but the book is printed on the cheapest paper and the photos look bad they suffer from lack of clarity:(
1 of 1 people found the following review helpful
HASH(0xa38de21c) out of 5 stars It's a great addition to his culinary library June 24 2015
By Jeannette Overholt - Published on Amazon.com
Format: Hardcover Verified Purchase
I purchased this book for my son who will be graduating from Culinary next fall. He loves everything about the book. It's a great addition to his culinary library!
5 of 8 people found the following review helpful
HASH(0xa38de27c) out of 5 stars A simply beautiful book, agree with the other review… from the ... Oct. 21 2014
By caroline spinks - Published on Amazon.com
Format: Hardcover
A simply beautiful book, agree with the other review… from the cover to the content, full of texture, stunning imagery, inspirational recipes and prose. I cannot wait to devour this book.


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