Kristen Kish Cooking: Recipes and Techniques

I expected nothing less than a spectacular debut from my friend Kristen, and she over delivered. I was captivated by the simplicity, details of her dishes, yet the elegance of her cuisine was shining through."—Dominique Crenn, chef and founder, Atelier Crenn, Petit Crenn, Bar Crenn . The results are nothing short of superb. "I've always felt that Kish was one of the most talented chefs around. I mean these are the feel-good foods you wish your mom made. The beautiful, thoughtful, and delicious food is baked in to each chapter, but it's the personal aesthetic and the impassioned revealing story of this rising star that ties together the recipes with a heartfelt point of view. Her food hints at a classic American Midwest background and you catch glimpses of those old-sch

KRISTEN KISH was born in Seoul, South Korea, and adopted by a family in Kentwood, Michigan, at the age of four months. Kish won season ten of Bravo’s Top Chef in 2012, after originally being eliminated and then cooking her way back into the competition through the show’s Last Chance Kitchen online series. After attending Le Cordon Bleu culinary school in Chicago, she worked for Barbara Lynch in Boston, first at Stir and then at Menton. She was most recently the

Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a new way to make dishes that are unique and irresistible. From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan