A New Napa Cuisine

October 1, 2014
Kostow's Restaurant at Meadowood pairs with Thomas Keller's French Laundry as the Napa Valley's premier dining destinations. Kostow has become a pioneer in the brave new world of molecular gastronomy, and he pursues whatever nature and science can offer the palate. This cookbook records his achievements, which are not for the average home cook. Kostow's recipes require not only the freshest ingredients but also specialized equipment found only in cutting-edge restaurant kitchens. Chocolate cherry tart sounds simple enough, but Kostow demands vacuum sealer, gellan base, dough sheeter, and liquid nitrogen. Dramatic presentation is central to Kostow's cuisine. A collapsing wood box hides a tiny olive-oil cake with caramel mousse. This sort of food lies beyond even the most ambitious amateur, but culinary students will appreciate the challenge of seeing where their art and craft are headed, and the restaurant's patrons will love documentation of a once-in-a-lifetime dinner.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)