Works by
Bob Kinkead
(Chef, Writer)

Kinkead's Cookbook: Recipes from Washington D.C.'s Premier Seafood Restaurant (2004) with Tim Turner, Photographer
Beginning his cooking career as a teenager working summer restaurant jobs on Cape Cod, Bob Kinkead is now chef and owner of Washington D.C.’s most popular fish and seafood restaurant, Kinkead’s. For more than 10 years, this American brasserie-style restaurant has offered menus that change daily, featuring fresh, high-quality seafood and an assortment of soups, salads, and desserts. In KINKEAD’S COOKBOOK, Bob presents more than 120 recipes from his expansive repertoire, combining diverse international influences with sensibly balanced flavors in such dishes as Pepita-Crusted Salmon with Chiles, Corn, Crab, and Shrimp Ragoût; Fried Ipswich Clams with Fried Lemons; Grilled Squid with Creamy Polenta; and Chocolate Daquoise with Cappuccino Sauce. Part culinarian and part entrepreneur, Bob also shares his reflections and lessons on cooking and serving: the ins and outs of the fish market, secrets of selecting and preparing fresh seafood, and colorful stories from his years in the restaurant business.