At Home in the Kitchen: Simple Recipes from a Chef's Night Off by David Kinch and Devin Fuller

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    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: black peppercorns; shallots; red wine vinegar
    • Accompaniments: How to shuck an oyster
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; pecorino Romano cheese; pine nuts; basil; garlic; sea salt flakes; olive oil
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; pecorino Romano cheese; pine nuts; basil; garlic; sea salt flakes; olive oil
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    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: lemons; olive oil
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    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: shallots; aromatic vinegar; olive oil
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    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: shallots; aromatic vinegar; olive oil; Dijon mustard
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    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: lemons; olive oil
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    • Categories: Quick / easy; Chutneys, pickles & relishes; Vegetarian; Vegan
    • Ingredients: dry white wine; rice vinegar; sugar; salt; fruits of your choice
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Vegetarian; Vegan
    • Ingredients: dry white wine; rice vinegar; sugar; salt; fruits of your choice; vegetables of your choice
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    • Categories: Stocks
    • Ingredients: roast chicken bones; roast chicken; white onions; celery; carrots; bay leaves
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    • Categories: Stocks; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese rind
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    • Categories: Stocks; Vegetarian; Vegan
    • Ingredients: dried chickpeas; bay leaves; star anise pieces; thyme; garlic; black peppercorns; white onions; carrots
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian; Vegan
    • Ingredients: fresh fava beans in pods; cooked chickpeas; tahini; Meyer lemons; za'atar
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    • Categories: Salads; Small plates - tapas, meze; Vegetarian
    • Ingredients: white onions; red bell peppers; fresh mozzarella cheese; lemons; basil
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    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Vegetarian; Vegan
    • Ingredients: red bell peppers; garlic; sherry vinegar; basil
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Side dish; Snacks; Vegetarian
    • Ingredients: globe eggplants; Greek yogurt; black sesame seeds
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    • Categories: Small plates - tapas, meze; Snacks; Vegetarian; Vegan
    • Ingredients: globe eggplants; white miso
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; French; Vegetarian
    • Ingredients: globe eggplants; crème fraîche; cumin seeds; ground cayenne pepper; eggs; sourdough bread
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    • Categories: Pancakes, waffles & crêpes; Dips, spreads & salsas; Small plates - tapas, meze; Vegetarian
    • Ingredients: white onions; potatoes; clarified butter; cream cheese; limes; rice vinegar; prepared horseradish; heavy cream
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    • Categories: Quick / easy; Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; French
    • Ingredients: sushi grade salmon; mayonnaise; cold-smoked salmon; chives; baguette bread
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Mexican; Vegetarian; Vegan
    • Ingredients: avocados; limes; red onions; serrano chiles; jalapeño chiles; pimentón; cilantro; pomegranate syrup; black sesame seeds; pomegranates
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Notes about this book

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Notes about Recipes in this book

  • Roast fig & pancetta salad with goat cheese

    • SheilaS on September 20, 2021

      I made this, substituting prosciutto for the specified pancetta, and it was delicious. The bitterness from the radicchio was a perfect contrast to the sweet figs, salty meat and creamy cheese. Perfect with some crusty bread.

  • Summer squash with canned sardines

    • SheilaS on August 26, 2021

      This is a great little dish. I had it for lunch with some crusty bread but because it's so pretty and can be done ahead, it would be a great starter for a dinner party, assuming you have fridge space for all the plates. The thin lemon slices add a great citrusy punch. Make sure there's at least one for each bite of sardine!

  • Crispy fingerling potatoes, crispy fried eggs with capers, olives & breadcrumbs

    • SheilaS on September 20, 2021

      Loved this. Tons of flavor and texture. I made a full batch of the caper/olive/breadcrumb mixture and am curious to see if the fried breadcrumbs retain their crunch when stored in the fridge.

  • Bucatini with canned sardines & capers

    • SheilaS on May 13, 2021

      So quick and easy that it barely needs a recipe but I'm glad I tried it because it's delicious. He says this pairs well with "Too Much Time" by Captain Beefheart and His Magic Band so I queued it up and had to laugh at the "can of sardines" reference!

  • Penne with a walnut sauce

    • SheilaS on December 02, 2021

      I needed to perk this sauce up with lemon juice and zest but after that, I really liked it and was able to use it in several ways besides the pasta: on crostini, as a dip with fresh veggies and as a sauce on grilled veg

  • Classic Margarita

    • SheilaS on March 02, 2022

      This is a perfectly acceptable margarita but the instruction to add honey "to taste" doesn't work all that well in practice as the honey doesn't mix well into a cold drink. Make a honey syrup by diluting it with an equal amount of hot water and use that for sweetening.

  • Braised lettuce & smoky bacon

    • rmardel on November 25, 2021

      This is wonderfully rich and savory. My romaine was perhaps more tender than the author's, as it cooked in a small fraction of the time, and I had to adapt accordingly, but the finished dish was wonderfully flavorful. I pretty much stuck to the recipe except for timing with the actual lettuce itself. And I used guanciale instead of traditional slab bacon, as it was what I happened to have in the fridge. I'm not convinced I would be inclined to try this any other way now, it was the perfect marriage of flavors or pork, savory lettuce, and walnuts.

  • Roasted red pepper & onion salad with mozzarella & basil

    • rmardel on December 04, 2021

      This is an excellent and beautiful salad. It would make a spectacular presentation for a dinner party and the flavors work very well together. The onions and peppers can be roasted in advance, and set aside, or even stored in the refrigerator and just brought to room temperature before serving. I admit that I have also used jarred piquillo peppers when I needed to finish off a jar. I prefer a vinaigrette made with sherry vinegar or ramp vinegar here. I think there is room to play with different vinegars and different cheeses, depending on mood and menu.

  • Spicy sesame cucumber with avocado

    • tarae1204 on July 10, 2021

      Tasty salad. To me it reads as a cucumber salad not a guacamole as author mentions. The quantities are really vague. I used a quarter of the quantity of jalapeño called for, & double the avocado.

  • Rich chocolate cake with sea salt

    • bwhip on June 24, 2021

      Well, this was an odd one. Really lovely flavor and texture, but I couldn’t believe how little batter the recipe produced - and hence what a tiny, thin cake it made. I double checked all the (weighted) measurements, all correct. Still good, but quite small.

  • Herbed goat cheese & chorizo tartine with honey

    • pattyatbryce on January 02, 2022

      If you have the cookbook - AMA - use their chorizo. AMAZING.

  • Farinata

    • KevinSeattle on October 13, 2021

      I’ve made this maybe half a dozen times, it is flawless. I have added assorted spices to the Farinata. It’s not the same as Parisian gnocchis, but you can treat it as a platform for delicious things, like you would a Parisian gnocchi. This is a keeper.

    • KevinSeattle on October 13, 2021

      Excuse me: Roman gnocchi, not Parisian.

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  • ISBN 10 1984858505
  • ISBN 13 9781984858504
  • Linked ISBNs
  • Published Mar 23 2021
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

120 plus 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.

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