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A New Napa Cuisine, by Christopher Kostow
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This debut cookbook by Chef Christopher Kostow of The Restaurant at Meadowood discusses the transformative effect that The Napa Valley has had on his perception of cooking and craft. Through thoughtful essays, curated recipes and stunning photography, A New Napa Cuisine details the relationships and collaborations that exemplify a "new Napa"--one full of dynamism, youth and promise.
A New Napa Cuisine follows Kostow's journey from summer jobs at a Chicago-area music festival to helming a three-Michelin-starred restaurant that the Wall Street Journal recently praised as a "temple of modern American cuisine." The book celebrates the local artisans, products, growers, and wilds that have played a role in the creation of a nascent style of cooking specific to this small American valley. Through tales of designing china with local ceramicists or discovering wild edibles along the creek while walking his dog; planting seeds both literal and figurative--Kostow's story is a personal and engaging one.
- Sales Rank: #353745 in Books
- Published on: 2014-10-14
- Released on: 2014-10-14
- Original language: English
- Number of items: 1
- Dimensions: 11.99" h x 1.24" w x 10.07" l, 1.25 pounds
- Binding: Hardcover
- 304 pages
Amazon.com Review
Featured Recipes from A New Napa Cuisine Download the recipe for Snapper Artichoke Tiny Greens Download the recipe for Chocolate Cherry Tart
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 of The Restaurant at Meadowood in St. Helena, California and the third youngest chef to ever receive three Michelin stars. Chef Kostow draws upon his own American upbringing and singular beauty and bounty of the Napa Valley, to cook food that is thoughtful, personal, and in concert with his community and collaborators.
Kostow, a Chicago native, majored in philosophy before moving to the kitchen. He has cooked in celebrated kitchens such as Georges on the Cove in San Diego, Campton Place in San Francisco under Daniel Humm and Le Jardin des Sens in Montpellier, France. After earning two Michelin stars at Chez TJ in Mountain View, Kostow arrived at Meadowood in 2008. He has since been chosen as one of Food & Wine Magazine's Best New Chefs in 2009 and holds an award from the James Beard Foundation for Best Chef: Pacific 2013. In October 2014, his first book; A New Napa Cuisine, will be published by Ten Speed Press.
Kostow lives in St Helena with his wife Martina, his daughter Daisy and his dog Charlie.
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Most helpful customer reviews
18 of 19 people found the following review helpful.
Beautfully written and presented
By Deidre512
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.
Nice story, not-so-nice recipes
By Robert M. Bowers
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 P�rigord 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.
Cheaply printed, Low quality.
By charles lohman
Great restaurant but the book is printed on the cheapest paper and the photos look bad they suffer from lack of clarity:(
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