Home » Kinkeads Cookbook: Recipes from Washington D. C. s Premier Seafood Restaurant by Bob Kinkead
Kinkeads Cookbook: Recipes from Washington D. C. s Premier Seafood Restaurant Bob Kinkead

Kinkeads Cookbook: Recipes from Washington D. C. s Premier Seafood Restaurant

Bob Kinkead

Published January 1st 2005
ISBN : 9781580085229
Hardcover
288 pages
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 About the Book 

Since opening in 1993, Kinkeads has become synonymous with fresh seafood, generous portions, and quality dining, making it one of Washington D.C.s most acclaimed restaurants. Situated in the historic Foggy Bottom area, Kinkeads serves presidents,MoreSince opening in 1993, Kinkeads has become synonymous with fresh seafood, generous portions, and quality dining, making it one of Washington D.C.s most acclaimed restaurants. Situated in the historic Foggy Bottom area, Kinkeads serves presidents, heads of state, politicos, and food lovers from around the world. In KINKEADS COOKBOOK, chef Bob Kinkead presents more than 100 recipes from his expansive repertoire, combining diverse international influences with sensibly balanced flavors. Youll find signature dishes like: Pepita-Crusted Salmon with Chiles, Corn, Crab, and Shrimp Ragout- Fried Ispwich Clams with Fried Lemons- and Grilled Squid with Creamy Polenta and Tomato Fondue. Bob also shares lessons and reflections from a lifetime in the restaurant business, such as valuable tips for navigating the fish market, secrets to preparing fresh seafood, and colorful stories about the restaurants prestigious clientele. Illustrated by the work of renowned photographer Tim Turner, KINKEADS COOKBOOK showcases the cooking of one of the most distinguished chefs in the Chesapeake Bay area and beyond. More than 120 recipes from Kinkeads, Washington D.C.s top seafood restaurant. Bob Kinkead was the winner of the James Beard Award for Best American Chef, Mid-Atlantic Region. Reviews“[Bob Kinkead] is obviously a seasoned pro, standing in his open kitchen with a headset on, conducting his very large and very busy restaurant. His standards are high: The fish is the best available, the wine list is exceptional, and dishes are elaborate . . .” —Gourmet, naming Kinkeads one of the 50 Best American Restaurants“Bobs food combines a clarity of flavor with classic technique, yielding a cuisine that is as unique and straightforward as the man himself. Keep this book on the kitchen shelf—youll be reaching for it often.” —Chris Schlesinger, chef at East Coast Grill “Bob Kinkeads cookbook reflects his warm but no-nonsense personality and style: he intelligently tells it like it is, without being arrogant or condescending, while providing the best advice Ive read on how to choose great fish and seafood. Following his recipes should allow any experienced home cook to prepare delicious seafood and other dishes that are second only to eating at Kinkeads.” —Bruce Aidells, author of Bruce Aidellss Complete Sausage Book “Bob Kinkead is a chefs chef—a leader and an innovator. His new book reflects refined technique and genuine respect for ingredients. This wonderful collection of contemporary American classics from one of Americas great chefs is a must for seafood lovers.” —Ben and Karen Barker, chefs at Magnolia Grill “Bob Kinkead embodies the very best of American cuisine. He is both fiercely willful and generously loyal—traits that youll quickly observe at his restaurant and in KINKEADS COOKBOOK. Bob has built on his rustic New England roots, examined the cuisines of the world, and become Americas premier interpreter of seafood. This book illustrates the kind of cooking mastery that all chefs aspire to and that very few attain.” —Louis Osteen, chef at Louiss at Pawleys “Reading through KINKEADS COOKBOOK is like having a late-night drink with the man himself. Bobs voice is crystal clear—authoritative, passionate, and a little eccentric. The cookbook has a great deal of depth, with terrific recipes for meats, salads, side dishes, and desserts, but the stars are Bobs brilliant seafood dishes, many of which are as renowned as his wonderful restaurant. This is a powerful cookbook by an extraordinary chef.” —Jasper White, author of 50 Chowders and Lobster at Home