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At Home in the Kitchen: Simple Recipes from a Chef's Night Off [A Cookbook]
120+ recipes for the unfussy dishes—from all-day eggs to 2 a.m. snacks—that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.
“An instant classic, it defines California cool and wears its sophistication lightly.”—Padma Lakshmi
When David Kinch isn’t working at one of his restaurants, he cooks in his strawberry-colored bungalow—affectionately known as the Pink Palace—where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count.
In At Home in the Kitchen , you’ll find David’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more.
Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious—and impressive!—results in no time at all.
“An instant classic, it defines California cool and wears its sophistication lightly.”—Padma Lakshmi
When David Kinch isn’t working at one of his restaurants, he cooks in his strawberry-colored bungalow—affectionately known as the Pink Palace—where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count.
In At Home in the Kitchen , you’ll find David’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more.
Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious—and impressive!—results in no time at all.
292 pages, Hardcover
Published March 23, 2021
14 people are currently reading
60 people want to read
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Displaying 1 - 17 of 17 reviews
April 1, 2021
David Kinch knows his way around a professional kitchen. His restaurant Manresa won an impressive three Michelin stars. He was featured on PBS’s Mind of a Chef, and he’s won a James Beard award. This man knows great food.
But he puts all that aside on the weekends. If you work in a restaurant, your weekend is Monday and Tuesday, and it’s on Tuesday nights that Kinch invites family and friends over to share in a homemade meal in his home. Called the Pink Palace, Kinch’s home is filled with art and books and a half-completed jigsaw puzzle and music. Lots and lots of music.
Although in many ways, At Home in the Kitchen is a cookbook filled with recipes that have specific measurements for each ingredient and cooking times and temperatures, Kinch emphasizes that one of the best tools you can bring into the kitchen is simply your attention. These dishes aren’t overly fussy, just simple ingredients cooked well. But only you can say when the potatoes are cooked to perfection in your oven. You’re the one in charge of how caramelized your onions get. And as any home cook knows, you have to pay attention to the butter in the pan, because once it’s gone past brown to burnt, you have to start over.
Each of these recipes also comes with a musical suggestion. So if you’re planning to prepare a bunch of small plates to set out for the guests as they arrive and pick out something to drink, you can keep in mind that the Roasted Red Pepper & Onion Salad with Mozzarella and Basil pairs well with Gene Pitney’s “A Town without Pity.” Or the Smoky Eggplant “Caviar” goes well with Patti Smith’s “Soul Kitchen.” Kinch’s Salmon Rillettes pairs with Patsy Cline’s “Three Cigarettes in an Ashtray,” and Ike & Tina Turner’s “I Love What You Do to Me” is perfect for the Savory Strawberry Biscuits.
There are recipes for salads and soups, pastas and rice. And what relaxed California cookbook would be complete without a chapter of All-Day Eggs and 2 A.M. Dinners? Because sometimes you need a SAvory & Sweet Omelet Souffle (“There’s a Light” by Shirley Ann Lee or a slice of Toasted Baguette with Dark Chocolate, Olive Oil & Sea Salt (The Rolling Stones, “Worried about You”).
Sprinkled liberally throughout the recipes are tips for perfecting techniques to help you make the most of your ingredients. There are asides on how to shuck oysters, how to poach eggs, how to make gnocchi. If there is something you need to know to help you cook with confidence and extra flavor, Kinch has included it.
But when you ask him about his favorite recipe to make for guests, his answer comes quickly: Roast Chicken. Personally, it’s my favorite too, but before this I didn’t realize how well it paired with “Listen Here” by Eddie Harris.
As you flip through At Home in the Kitchen, the recipes seem to go on and on. Fish and seafood, meats and vegetables, and of course, desserts and drinks. There is a Day-After Meyer Lemon Tart (“Hanging on the Telephone” by Blondie), a Negroni, Three Ways (“Prodigal Son” by the Rolling Stones), and even A Nice Cup of Coffee (“Teenage Kicks” by The Undertones) to round out the day spent with those you love most.
The book is cowritten by Devin Fuller, who has cooked her way up the ranks at Manresa and has spent many a Tuesday at the Pink Palace. She was the one who made Kinch quantify his recipes, trying to make them as precise and repeatable as possible. I have never met either of these chefs, but I would not be surprised to find out that she was the one who worked to bring these Tuesday night family meals to life in these pages.
I really loved flipping through the pages of At Home in the Kitchen. It’s obviously a cookbook—there are lots and lots of recipes and cooking techniques. But it also feels a little like you just get to hang out with cool people, watching a professionally trained chef make magic in the kitchen while he offers up tips about how to upgrade your usual grilled cheese sandwich or what kind of wine to cook with or how to build a cheese course.
Honestly, I wish I could spend a Tuesday sitting in a quiet corner of Kinch’s Pink Palace, watching the cooking and the eating and the laughing, letting the music roll over me, just soaking it all in, maybe working on that jigsaw puzzle in between bites. It sounds enchanting. For now, reading this cookbook and trying out some of the recipes is the closest I can come. Especially since I know if I pull out a jigsaw puzzle, my cat will try to eat the pieces.
A copy of At Home in the Kitchen was provided by Ten Speed Press for an unbiased review, with many thanks.
But he puts all that aside on the weekends. If you work in a restaurant, your weekend is Monday and Tuesday, and it’s on Tuesday nights that Kinch invites family and friends over to share in a homemade meal in his home. Called the Pink Palace, Kinch’s home is filled with art and books and a half-completed jigsaw puzzle and music. Lots and lots of music.
Although in many ways, At Home in the Kitchen is a cookbook filled with recipes that have specific measurements for each ingredient and cooking times and temperatures, Kinch emphasizes that one of the best tools you can bring into the kitchen is simply your attention. These dishes aren’t overly fussy, just simple ingredients cooked well. But only you can say when the potatoes are cooked to perfection in your oven. You’re the one in charge of how caramelized your onions get. And as any home cook knows, you have to pay attention to the butter in the pan, because once it’s gone past brown to burnt, you have to start over.
Each of these recipes also comes with a musical suggestion. So if you’re planning to prepare a bunch of small plates to set out for the guests as they arrive and pick out something to drink, you can keep in mind that the Roasted Red Pepper & Onion Salad with Mozzarella and Basil pairs well with Gene Pitney’s “A Town without Pity.” Or the Smoky Eggplant “Caviar” goes well with Patti Smith’s “Soul Kitchen.” Kinch’s Salmon Rillettes pairs with Patsy Cline’s “Three Cigarettes in an Ashtray,” and Ike & Tina Turner’s “I Love What You Do to Me” is perfect for the Savory Strawberry Biscuits.
There are recipes for salads and soups, pastas and rice. And what relaxed California cookbook would be complete without a chapter of All-Day Eggs and 2 A.M. Dinners? Because sometimes you need a SAvory & Sweet Omelet Souffle (“There’s a Light” by Shirley Ann Lee or a slice of Toasted Baguette with Dark Chocolate, Olive Oil & Sea Salt (The Rolling Stones, “Worried about You”).
Sprinkled liberally throughout the recipes are tips for perfecting techniques to help you make the most of your ingredients. There are asides on how to shuck oysters, how to poach eggs, how to make gnocchi. If there is something you need to know to help you cook with confidence and extra flavor, Kinch has included it.
But when you ask him about his favorite recipe to make for guests, his answer comes quickly: Roast Chicken. Personally, it’s my favorite too, but before this I didn’t realize how well it paired with “Listen Here” by Eddie Harris.
As you flip through At Home in the Kitchen, the recipes seem to go on and on. Fish and seafood, meats and vegetables, and of course, desserts and drinks. There is a Day-After Meyer Lemon Tart (“Hanging on the Telephone” by Blondie), a Negroni, Three Ways (“Prodigal Son” by the Rolling Stones), and even A Nice Cup of Coffee (“Teenage Kicks” by The Undertones) to round out the day spent with those you love most.
The book is cowritten by Devin Fuller, who has cooked her way up the ranks at Manresa and has spent many a Tuesday at the Pink Palace. She was the one who made Kinch quantify his recipes, trying to make them as precise and repeatable as possible. I have never met either of these chefs, but I would not be surprised to find out that she was the one who worked to bring these Tuesday night family meals to life in these pages.
I really loved flipping through the pages of At Home in the Kitchen. It’s obviously a cookbook—there are lots and lots of recipes and cooking techniques. But it also feels a little like you just get to hang out with cool people, watching a professionally trained chef make magic in the kitchen while he offers up tips about how to upgrade your usual grilled cheese sandwich or what kind of wine to cook with or how to build a cheese course.
Honestly, I wish I could spend a Tuesday sitting in a quiet corner of Kinch’s Pink Palace, watching the cooking and the eating and the laughing, letting the music roll over me, just soaking it all in, maybe working on that jigsaw puzzle in between bites. It sounds enchanting. For now, reading this cookbook and trying out some of the recipes is the closest I can come. Especially since I know if I pull out a jigsaw puzzle, my cat will try to eat the pieces.
A copy of At Home in the Kitchen was provided by Ten Speed Press for an unbiased review, with many thanks.
March 19, 2021
At Home in the Kitchen written by three-star Michelin chef David Kinch is a book filled with unfussy, uncomplicated dishes that are ideal for entertaining family and friends. The book offers something for everyone and provides a little of everything. There are quite a lot of fish and shellfish recipes and several meat dishes featuring lamb, pork, duck, and chicken; but surprisingly, no beef, although one could easily substitute beef for lamb should one choose. For adventurous eaters, there are even a couple of raw meat and fish dishes. I enjoyed the recipe I made for chicken with olives and green beans. However, like many of the recipes in this book, salty ingredients such as olives, anchovies, and capers are often used which could be an issue with salt-avoiding diets. I also found that butter, cream, and cheese are in frequent rotation making many dishes a bit heavier for everyday meals than I prefer. One dish that I loved was a pasta with pesto and avocado. I would never have thought of pairing avocado with pasta but it absolutely worked and was very quick and simple to prepare.
Also included are recipes for condiments, dips, salads, sandwiches, eggs, vegetables, soups, desserts, and drinks. All drinks are alcoholic except for a green juice and coffee. And I don't mean a fancy coffee, I mean a recipe consisting of coffee and water which isn't so much a recipe as just instructions on how the chef makes his perfect cup of coffee. All dessert recipes are fruit based and not overly sweet, as Chef Kinch admits that he doesn't really have a sweet tooth and prefers a cheese course in lieu of dessert.
Photos are included for most recipes and there are some very helpful tips for things such as how to shuck an oyster, how to properly boil or poach an egg, how to peel tomatoes, and several others.
If you are looking for delicious, splurge-worthy (dietary-wise) meals that are within range of the average home cook, then this book is a complete five stars. If, however, you are someone who avoids dairy or alcohol, tries to limit salt and saturated fat, or has a sweet tooth, this book might not provide enough of what you are seeking.
Disclosure: I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Also included are recipes for condiments, dips, salads, sandwiches, eggs, vegetables, soups, desserts, and drinks. All drinks are alcoholic except for a green juice and coffee. And I don't mean a fancy coffee, I mean a recipe consisting of coffee and water which isn't so much a recipe as just instructions on how the chef makes his perfect cup of coffee. All dessert recipes are fruit based and not overly sweet, as Chef Kinch admits that he doesn't really have a sweet tooth and prefers a cheese course in lieu of dessert.
Photos are included for most recipes and there are some very helpful tips for things such as how to shuck an oyster, how to properly boil or poach an egg, how to peel tomatoes, and several others.
If you are looking for delicious, splurge-worthy (dietary-wise) meals that are within range of the average home cook, then this book is a complete five stars. If, however, you are someone who avoids dairy or alcohol, tries to limit salt and saturated fat, or has a sweet tooth, this book might not provide enough of what you are seeking.
Disclosure: I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
March 26, 2021
This book came to me at the right time. As we’re nearing the end of the pandemic, and restrictions are starting to loosen up, there are those of us who in addition to supporting our local restaurants with take-out, have also been cooking up a storm. David Kinch just totally gets it. As a person who likes good food, simplified for the home cook, At Home in the Kitchen has many of the variations of the basics we all know here in one place.
Of the recipes I tried, I really enjoyed the Salmon with Soy & Ginger (p. 169). It was light, and a nice change-up with the sunflower oil instead of the heaping slabs of butter that I often use. Salmon is a fatty fish anyway, so this recipe really helped me remember that. The garlic and ginger really made for a nice full flavor, which was nice since this made for a really quick meal to make. The Chorizo Fritatta (p. 102) was a nice way to lighten up a heavier meat as well. I enjoyed the easy side of Stewed Artichokes with Mozarella (p. 87), which is great being on the cusp of artichoke season. And who doesn’t love a simple dessert? The Toasted Baguette with Dark Chocolate, Olive Oil & Sea Salt is a quick toaster oven chocolate fix that added a touch of fancy to my sweat pants lounging lifestyle I’ve grown into after a year in lockdown. I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. Although I miss dining out on the regular, it is nice to see that some of our great West Coast chefs are feeling the tone of the time as well. Being able to prepare a nice simple meal and enjoy a great glass of wine on the side is everything that speaks “simple comfort”.
Of the recipes I tried, I really enjoyed the Salmon with Soy & Ginger (p. 169). It was light, and a nice change-up with the sunflower oil instead of the heaping slabs of butter that I often use. Salmon is a fatty fish anyway, so this recipe really helped me remember that. The garlic and ginger really made for a nice full flavor, which was nice since this made for a really quick meal to make. The Chorizo Fritatta (p. 102) was a nice way to lighten up a heavier meat as well. I enjoyed the easy side of Stewed Artichokes with Mozarella (p. 87), which is great being on the cusp of artichoke season. And who doesn’t love a simple dessert? The Toasted Baguette with Dark Chocolate, Olive Oil & Sea Salt is a quick toaster oven chocolate fix that added a touch of fancy to my sweat pants lounging lifestyle I’ve grown into after a year in lockdown. I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review. Although I miss dining out on the regular, it is nice to see that some of our great West Coast chefs are feeling the tone of the time as well. Being able to prepare a nice simple meal and enjoy a great glass of wine on the side is everything that speaks “simple comfort”.
April 5, 2021
Cooking at home should be enjoyed and uncomplicated. David Kinch's At Home in the Kitchen provides many easy-to- prepare elegant-looking dishes that your friends and family would enjoy. I found many recipes with less than 10 ingredients that looks easy to prepare. Some of my favorites are parmesan stock, a riviera salad, persimmon, pomegranate, & roquefort salad, brussel sprouts with cider & goat cheese, savory omelete souffle, cacio e pepe, and the pan bagnat. There are many seafood and meat recipes that would look delicious and elegant for a gathering. I found myself inspired to cook some of these recipes that I thought would be difficult to make. I think this cookbook would be perfect for those that like to entertain and cook for their family and friends. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
April 11, 2021
The tag line on the cover for this cookbook is "simple recipes." While there are a few recipes that I would consider simple, most of them require ingredients that are not usually readily available in most grocery stores that I have come into contact with in rural or suburban America.
David includes a sound track in the book with a different song for each recipe. I have seen several other cookbooks that do this, and it seems like a fun concept. There are cool, vivid pictures for some of the recipes, but not all. I enjoy a picture for each recipe so I can compare what I make to what it should actually look like.
This cookbook includes several recipes that involve seafood, so if that's not your thing, there may be few recipes you do enjoy in here.
Disclosure: I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
David includes a sound track in the book with a different song for each recipe. I have seen several other cookbooks that do this, and it seems like a fun concept. There are cool, vivid pictures for some of the recipes, but not all. I enjoy a picture for each recipe so I can compare what I make to what it should actually look like.
This cookbook includes several recipes that involve seafood, so if that's not your thing, there may be few recipes you do enjoy in here.
Disclosure: I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
April 29, 2021
Kate P: I read this cookbook cover to cover, and felt like I had actually visited Chef David's home, the Pink Palace. Recipes are presented in a conversational tone, with photographs, but we also see David at home and with friends. He includes descriptive backstories of recipes, techniques, and influences, and he conveys a sense of ease about cooking any of these dishes for one or many. Keep the food simple, delicious and abundant, and everyone will relax and enjoy.
Find it in our Library Catalog
Find it in our Library Catalog
March 24, 2021
I loved this cookbook. It is a great read with interesting side articles such as A (Humble) How-To on Buying Wine and How To Build a Cheese Course. The pictures are drool worthy and certainly inspired me to make many of the recipes. My favorite so far was the Salmon with Soy & Ginger - so easy but so good. I definitely recommend At Home in the Kitchen.
I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
March 25, 2021
I've received a free copy from Ten Speed Press in exchange for a free and unbiased review of this book. I have to admit: I am a cookbook addict. I LOVE reading cookbooks (yes, READING). If you don't read a cookbook, you really are missing some great stories, incredible passion and hella lots of good tips!
That is what this book offers, exactly WITH the bonus of incredible photos. Another must-have for me and cookbooks is photos.
This book has it all.
That is what this book offers, exactly WITH the bonus of incredible photos. Another must-have for me and cookbooks is photos.
This book has it all.
May 26, 2021
This book is such a gem! The recipes are fun, delicious, and so accessible. Filled with tips and tricks that have helped me feel more confident in the kitchen - from learning the basics to hosting full on dinner parties. The bucatini with sardines and capers and the chocolate chip cookies are two of my favorites. It's the perfect gift!
May 30, 2021
This is a great cookbook to add to any collection. It just happens to be a part of my collection at home and a part of my cookbook collection at my branch library. I love this cookbook from the forward to the index. The pictures are beautiful and the recipes are easy to follow. The pairings will keep you coming back for more..., food and music.
May 13, 2021
An excellent cookbook for the home cook by a 3-Michelin star chef!
June 12, 2021
Finally I read a book from legendary David !
June 28, 2021
Visually appealing. Beautiful photos.
November 26, 2021
I wasn’t very inspired by the recipes, some of which randomly switch between imperial and metric measurements with zero rhyme or reason.
April 13, 2024
You know someone is a Very Important Chef when they put a cheese board in their dessert section. I wouldn’t buy the book but it’s fine.
January 20, 2025
There are some appealing recipes here, but this wasn't quite as creative as I was expecting from the chef of Manresa. Still, I certainly have a few I want to try here.
October 14, 2021
I've received a free copy from Ten Speed Press in exchange for a free and unbiased review. Kinch starts off his book with a little bit of background on him and then starts his recipes. The first chapter was about making your condiments. I tried the Mother-Sauce Mayo and my family loved it. Easy to make and stores for 4 days in the fridge. One of my favorite chapters was "All Day Eggs & 2AM Dinners" I tried the Crispy Fingerling Potatoes - Scrumptious and the Savory & Sweet Omelet Soufflé-great hit with the family. The last chapter that I tried some recipes in was "Not too Sweet to finish". My family really enjoyed the Rich Chocolate Cake with Sea Salt but my favorite was the Lost bread with apples. . The recipes were easy to follow. My only issue with this book is that a few of the recipes used grams instead of cups, so you had to use a scale for the recipe.
Displaying 1 - 17 of 17 reviews