Vorbesteller
Neu
SingleThread A Seasonal Approach to Intentional Cooking, Farming, and Hospitality
-
- Englisch ausgewählt
Fr. 93.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
13.10.2026
Verlag
Random House N.Y.Seitenzahl
400
Maße (L/B)
33.1/26.5 cm
Gewicht
567 g
Sprache
Englisch
ISBN
978-0-593-97001-0
Journey into the heart of SingleThread—a celebration of world-class dining, soulful hospitality, and deeply rooted harmony of restaurant, farm, and inn.
SingleThread is the three-Michelin-starred restaurant, farm, and inn in Healdsburg, California run by chef-farmer couple Kyle and Katina Connaughton. The restaurant’s menu is built on the principle that there are 72 microseasons each year, the same structure that informs Japanese kaiseki restaurants. For Kyle and his team in the SingleThread kitchen, the ultimate goal of each night’s menu is to use the ingredients Katina and her team have grown on the farm to their best advantage, capturing their moments of peak ripeness.
The intentionality that Kyle and Katina bring to the conversation between farm, kitchen, and inn is part of a larger commitment to thoughtfulness that permeates every aspect of SingleThread, from the choices about how to plant vegetables to the way the restaurant’s tables and chairs are designed, and everything in between.
SingleThread offers a deep dive into what truly seasonal cooking looks like, and into the mindful and nuanced approach that Kyle and Katina take in growing, sourcing, and preparing food—and to every aspect of their business. The book shares recipes and cooking lessons from the restaurant’s kitchen, but also offers an in-depth visual tour that showcases how Katina and Kyle approach farming, cooking, and hospitality at SingleThread. From their farm-to-table approach that prioritizes sustainability and locally grown ingredients, to the approach to cooking in the SingleThread kitchen, to the meticulous design philosophy behind the restaurant and inn, no detail goes untouched in this collectible and visually stunning book.
SingleThread is the three-Michelin-starred restaurant, farm, and inn in Healdsburg, California run by chef-farmer couple Kyle and Katina Connaughton. The restaurant’s menu is built on the principle that there are 72 microseasons each year, the same structure that informs Japanese kaiseki restaurants. For Kyle and his team in the SingleThread kitchen, the ultimate goal of each night’s menu is to use the ingredients Katina and her team have grown on the farm to their best advantage, capturing their moments of peak ripeness.
The intentionality that Kyle and Katina bring to the conversation between farm, kitchen, and inn is part of a larger commitment to thoughtfulness that permeates every aspect of SingleThread, from the choices about how to plant vegetables to the way the restaurant’s tables and chairs are designed, and everything in between.
SingleThread offers a deep dive into what truly seasonal cooking looks like, and into the mindful and nuanced approach that Kyle and Katina take in growing, sourcing, and preparing food—and to every aspect of their business. The book shares recipes and cooking lessons from the restaurant’s kitchen, but also offers an in-depth visual tour that showcases how Katina and Kyle approach farming, cooking, and hospitality at SingleThread. From their farm-to-table approach that prioritizes sustainability and locally grown ingredients, to the approach to cooking in the SingleThread kitchen, to the meticulous design philosophy behind the restaurant and inn, no detail goes untouched in this collectible and visually stunning book.
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