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contents
foreword by Eric Ripert 1
introduction 3
how to use this book 7
chapter one How I met Cynthia Sandberg 9
chapter two An homage to an egg 49
chapter three An edible reflection 71
chapter four To renew 101
chapter five The Pacific as muse 129
chapter six Building a dish: 1, 2, 3 163
chapter seven Building a menu 191
chapter eight Creativity and technology 251
chapter nine Bar and cellar 289
epilogue by Charles Bowden 305
glossary of terms and techniques 310
the illustrated farm 312
sources 316
acknowledgments 318
index 320
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Delicate milk skins remind me of mozzarella. After we make them, we brush them with a little bit of cream for
hydration, so what you experience is a solid, soft, curdlike sheet of dairy goodness. You can even use them in
savory applications (see Abalone with Pigs Feet, Avocado, Milk Skin, page 158). If you have any syrup left
over from the confit, its delicious drizzled over vanilla ice cream.
| Milk Skins |
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> To Serve
Fleur de sel
Freshly ground black pepper
Fennel fronds
Extra-virgin olive oil
Let the milk skins come up to room temperature for a few minutes, until they
are pliable. Cut the reserved figs in halves and place 3 halves on each plate.
Drape pieces of the milk skin over the figs, followed by a drizzle of the confit
syrup, and a piece of the confit fennel. Finish with a pinch of fleur de sel, a
turn of the pepper mill, a few small fennel fronds, and a drizzle of olive oil.
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I created this nod to my New Orleans upbringing as a way to keep up with the copious amounts of hearty greens
that arrive from Love Apple Farms. Now its one of the first seasonal bites at Manresa. We encourage diners to
poke around in the (kale) leaves to find the treasure. The centers are made with mustard greens, kale, and chard,
but almost any braising greens will do. The kale chips are tossed with nutritional yeast before baking for a haunting flavor, while the coating of malt vinegar powder and final grating of cheese are a riff on the confectioners
sugar thats used to finish traditional sweet beignets. Serve as passed hors doeuvres or as an appetizer course.
| Beignet Centers |
| Beignet Batter |
| Kale Chips |
Using 2 spoons, thickly coat the chilled Beignet Centers in the Beignet Batter
and fry in the grapeseed in small batches for a few minutes, turning and
basting with oil, until golden brown. Drain on paper towels, snip off any
tails of batter with scissors, then roll the hot beignets in a little of the malt
vinegar powder. Arrange the beignets on serving plates, grate cheese over
the beignets, garnish with Kale Chips, and serve immediately.
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> To Serve
10 grams (2 tablespoons) malt vinegar
powder
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