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A New Napa Cuisine

A New Napa Cuisine [Kindle Edition]

Christopher Kostow
5.0 out of 5 stars  See all reviews (2 customer reviews)

Print List Price: £40.00
Kindle Price: £19.75 includes VAT* & free wireless delivery via Amazon Whispernet
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Product Description

Product Description

A New Napa Cuisine follows Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership.

Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community.

From the Hardcover edition.

Product details

  • Format: Kindle Edition
  • File Size: 47365 KB
  • Print Length: 304 pages
  • Publisher: Ten Speed Press (14 Oct 2014)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #41,486 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews
5.0 out of 5 stars quality 26 Nov 2014
By moz8
Format:Hardcover|Verified Purchase
Quality book with lots of interesting recipes
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5.0 out of 5 stars Five Stars 12 Nov 2014
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Most Helpful Customer Reviews on (beta) 3.9 out of 5 stars  11 reviews
13 of 14 people found the following review helpful
5.0 out of 5 stars Beautfully written and presented 15 Oct 2014
By Deidre512 - Published on
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.
5 of 6 people found the following review helpful
5.0 out of 5 stars A simply beautiful book, agree with the other review… from the ... 21 Oct 2014
By caroline spinks - Published on
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.
18 of 30 people found the following review helpful
2.0 out of 5 stars Nice story, not-so-nice recipes 26 Oct 2014
By Robert M. Bowers - Published on
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 11 people found the following review helpful
3.0 out of 5 stars Got a free copy as a gift from the Centurion ... 16 Nov 2014
By KellyBee - Published on
Got a free copy as a gift from the Centurion Club. The binding is cheap. The print is tiny, the recipes overly complicated, the ingredients are difficult to come by and all measurements are metric. Overall it's an interesting read but unrealistic as a cookbook.
3 of 7 people found the following review helpful
1.0 out of 5 stars Don't judge a book by it's cover 21 Nov 2014
By Nash Mom - Published on
Format:Hardcover|Verified Purchase
The best thing about this book is the cover as it is beautiful. From there is a disappointment - very few pictures and the font is so small you will be blinded by a headache after attempting to read.
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