Everything I Want to Eat: Sqirl and the New California Cooking

Description

An Eater Cookbook of the Year, Everything I Want to Eat is the debut from
Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring
more than 100 fresh, market-driven, healthy, and flavorful recipes. Jessica
Koslow and her restaurant, Sqirl, are at the forefront of the California
cooking renaissance, which is all about food that surprises us and engages all
of our senses—it looks good, tastes vibrant, and feels fortifying yet
refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite
recipes for health-conscious but delicious dishes, all of which always use
real foods—no fake meat or fake sugar here—that also happen to be suitable for
vegetarians, vegans, or whomever you’re sharing your meal with. The book is
organized into seven chapters, each featuring a collection of recipes centered
on a key ingredient or theme. Expect to find recipes for dishes Sqirl has
become known for, as well as brand-new seasonal flavor combinations,
including: Raspberry and cardamom jamSorrel-pesto rice bowlBurnt brioche toast
with house ricotta and seasonal jamLamb merguez, cranberry beans, roasted
tomato, and yogurt cheeseValrhona chocolate fleur de sel cookiesAlmond
hazelnut milk Koslow lives in LA, where everyone is known to be obsessively
health-conscious and where dietary restrictions are the norm. People come into
Sqirl and order dishes with all sorts of substitutions and modifications—hold
the feta, please, add extra kale. They are looking to make their own healthy
adventures. Others may tack breakfast sausage, cured bacon, or Olli’s
prosciutto on to their order. So Koslow has had to constantly think about ways
to modify dishes for certain diets, which in a way has made her a better, more
adaptable cook. Throughout this book, Koslow provides notes and thought
bubbles that show how just about any dish can be modified for specific tastes
and dietary needs, whether it needs to be gluten-free or vegan. Everything I
Want to Eat captures the excitement of the food at Sqirl—think of a classic
grilled cheese turned playful with the addition of tomato coriander jam—while
also offering accessible recipes, like blood orange upside-down cake, that can
be easily made in the home kitchen. Moreover, it’s an entirely new kind of
cookbook and approach to how we are all starting to think about food, allowing
readers to play with the recipes, combining and shaping them to be nothing
short of everything you want to eat. Includes color photographs Read more Read
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Features:

Product Details:

• Publisher ‏ : ‎ Abrams; Illustrated edition (October 4, 2016)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 280 pages
• ISBN-10 ‏ : ‎ 141972231X
• ISBN-13 ‏ : ‎ 18
• Item Weight ‏ : ‎ 3.44 pounds
• Dimensions ‏ : ‎ 8.5 x 1.3 x 10.5 inches
• Best Sellers Rank: #443,103 in Books (See Top 100 in Books) #121 in California Cooking, Food & Wine #395 in Seasonal Cooking (Books) #1,595 in Celebrity & TV Show Cookbooks
• #121 in California Cooking, Food & Wine
• #395 in Seasonal Cooking (Books)