Chef Gavin Kaysen’s first cookbook At Home coming soon

Two-time James Beard award winning Chef and Restaurateur Gavin Kaysen debuts his first cookbook At Home in late-October 2022, published by his own Spoon Thief Publishing. Kaysen is executive culinary producer for the 2022 reboot of “Iron Chef” on Netflix and the chef and founder of Soigné Hospitality in Minneapolis, MN.

Written in collaboration with renowned James Beard award winning cookbook author and magazine editor Nick Fauchald, At Home is an approachable guide to the techniques of a professional chef with the flavors of personal family recipes.

Most of the recipes have helpful step-by-step tips with images. A portion of the recipes also feature accompanying in-depth, full-length video tutorials from Kaysen’s virtual cooking series, GK at Home (available on-demand, $35 each).

“I have, like many of my colleagues, dreamed of creating a cookbook,” says Kaysen.

“It was a matter of finding the right time that made sense for me and my team, as well as finding out what I really wanted to say. The idea of ‘a chef cooking at home’ seemed like a shock to many as we created this book. So sharing with you, not only recipes that I cook for my family, but also recipes that are passed down from my grandmother, felt important and impactful. It’s a side of my life that I typically keep private.”

Recipes in the book:

  • The Perfect Pot Roast with Kale & Squash Salad
  • Spatchcock Chicken with North African Spices, Sweet Potato Hash, and Broccolini
  • Tomato Linzer Tart
  • Classic Croque Madame 
  • Grilled Branzino with Brown Butter, Tomato, Olives, and Bread Crumbs
  • Squash Soup with Pumpkin Seed Dukkah and Lime Yogurt
  • Pappardelle Pasta with Pork Ragu
  • Swedish Pancakes

The book will also include recipes for preserves, confits, pickles, jams, vinaigrettes, stocks, dressings, spice blends, and sauces. 

Those interested can pre-order the At Home at ($35) starting early-September 2022.

Kaysen’s restaurants include Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, an intimate 20-seat tasting menu experience ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America.” Bellecour Bakery at Cooks of Crocus Hill, which serves an array of French bistro-inspired foods, has locations in Minneapolis and Saint Paul.

His most recent endeavors are in collaboration with the new Four Seasons Hotel Minneapolis, where he opened the Mediterranean restaurant and bar Mara, as well as a casual daytime Mediterranean gathering place, Socca Café.


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