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 tonight: 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.

120 recipes for the casual meals--from simple breakfasts to 2 a.m. snacks--that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.

When David Kinch isn't working at one of his four restaurants, he cooks in the salmon-colored bungalow--affectionately known as the Pink Palace--where he lives on the Northern California coast. A casual evening might include a game of limbo played with an old broom handle and dancing to Donna Summer's "I Feel Love" after digging into a rustic pasta made with cans from the pantry, or a simple roasted chicken, or too many oysters to count.

In At Home in the Kitchen, David presents the unfussy dishes he cooks most often, including Brussels Sprouts with Cider and Goat Cheese, Mozzarella Crostini with Lemon and Tomato, Penne with a Walnut Sauce, Peel and Eat Shrimp with Garlic and Rosemary, Pork Tenderloins with Coriander and Fennel, Whole Roast Cauliflower with Capers and Egg, Lentil Soup with Smoked Ham, and much more. While each recipe has no more than a few key ingredients, David's clever techniques, subtle twists, and fresh flavor combinations guarantee delicious results in no time at all.

Photographed on location in Santa Cruz, where David surfs, sails, and entertains, this fun and festive cookbook also features his recommendations for the best songs to listen to while cooking and the classic cocktails (rum punch, daiquiris, sangria, margaritas!) that should precede every meal. If you want to add a deliciously laidback vibe to your weeknight dinners, this book is for you.

“This is not the book you’re expecting from a big deal chef. It’s an engaging look at a guy who just loves cooking for his friends. You end up wishing you could drop in on David for a casual dinner—and in the meantime, you’ll want to cook his easygoing dishes for your own friends.”—Ruth Reichl
 
“David Kinch makes cooking easy, seductive, and fun. Beautifully written and well composed, this book will teach you all the classics, everything you need to be an enviable and deft host. The musical playlist alone is worth the price. An instant classic, it defines California cool and wears its sophistication lightly.”—Padma Lakshmi, creator of Taste the Nation and New York Times bestselling author of Love, Loss, and What We Ate
 
“This book demonstrates the true brilliance of David’s cooking . . . simplicity, elegance, and generosity of spirit.”—Carlo Mirarchi, chef/owner of Roberta’s and Blanca
 
“David’s passion for thoughtful ingredients is captivating. What a great opportunity to learn his magical cooking at home.”—Nina Compton, chef at Compère Lapin and Bywater American Bistro