A New Napa Cuisine: [A Cookbook]

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.

Beautiful book, nice addition to my collection. Net really for home cooks, but good read for chefs or enthusiast.

Great contents, great story but picture was not taken very nicely

Nice addition to my 3,000 cookbook library.

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.

Beautiful with great recipes. Inspirational for any cook.

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!

Since I know Chef Chrisopher, I just had to have his book. The recipes are a bit beyond me, but I will attempt some of them.

Libro hermoso, encuadernado con excelente calidad, imágenes alucinantes del valle de Napa, platillos muy bellamente fotografiados, recetas con una redacción sencilla, toda una sorpresa para aquellos que como yo ignorábamos la existencia del universo de este singular y extraordinario joven chef, que calladito y sin hacer olas cuenta con 3 estrellas michelin, es un gran descubrimiento, nos muestra su filosofía de productos locales, de los productores de la región, y de los ingredientes silvestres, Kostow nos muestra un universo nuevo sin límites, y nos comparte su filosofía de cocina, y personal. Maravilloso! estoy encantado y asombrado de lo barato que me salió, eres increíble Amazon, te amo. Muy recomendable para profesionales de la cocina.

Christmas gift , was severely damaged hard cover almost totally torn off from the pages !!!!

La philosophie du chef emblématique et sa cuisine de meadowood expliquée en détail. Des grands plats et associations.Petit moins pour la qualité ressentie du papier qui fais un peu "cheap"

Lovely book

great read