A New Napa Cuisine Hardcover – Oct 14 2014
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“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.
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.See all Product Description
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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.
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.
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