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

The debut cookbook 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 vanilla bean jamSorrel-pesto rice bowlBurnt brioche toast with house ricotta and seasonal jamButternut squash latkes with creme fraiche and applesauceLamb "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 BLT sandwich turned playful with the substitution of chicken skin bacon while also offering accessible recipes, like tangerine and rosewater semolina 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. Praise for Jessica Koslow and Sqirl: Koslow s dishes managed to galvanize the very narrow crossover of food writers and L.A. salad obsessives. Turns out that in her hands, breakfast and lunch are what people want to eat all day long. Bon Appetit I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it s clear that I m not the only one. This is food whose time has come. Mark Bittman " The debut cookbook 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 vanilla bean jam -Sorrel-pesto rice bowl -Burnt brioche toast with house ricotta and seasonal jam -Butternut squash latkes with creme fraIche and applesauce -Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese -Valrhona chocolate fleur de sel cookies -Almond 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 BLT sandwich turned playful with the substitution of chicken skin "bacon"--While also offering accessible recipes, like tangerine and rosewater semolina 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. Praise for Jessica Koslow and Sqirl: "Koslow's dishes managed to galvanize the very narrow crossover of food writers and L.A. salad obsessives. Turns out that in her hands, breakfast and lunch are what people want to eat all day long."-Bon Appetit "I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it's clear that I'm not the only one. This is food whose time has come."-Mark Bittman Foreword -- Introduction -- Eggs & Toast -- Grains & Beans -- Vegetables -- Meat -- Fish -- Jams -- Desserts -- Drinks -- Larder -- Index.;The debut cookbook 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 vanilla bean jam \* Sorrel-pesto rice bowl \* Burnt brioche toast with house ricotta and seasonal jam \* Butternut squash latkes with crème fraîche and applesauce \* Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese \* Valrhona chocolate fleur de sel cookies \* Almond 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 BLT sandwich turned playful with the substitution of chicken skin bacon'-while also offering accessible recipes, like tangerine and rosewater semolina 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. The debut cookbook 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 jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond 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. An Eater Cookbook of the Year, Everything I Want to Eat is the debut from Jessica Koslow, award-winning chef of LAs 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 sensesit 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 foodsno fake meat or fake sugar herethat also happen to be suitable for vegetarians, vegans, or whomever youre 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, 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 modificationshold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Ollis 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 Sqirlthink of a classic grilled cheese turned playful with the addition of tomato coriander jamwhile also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, its 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 More than 100 fresh, market-driven, healthy, and flavorful recipes from the award-winning chef of popular LA restaurant Sqirl. Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance. In Everything I Want to Eat , Koslow shares 100 of her favorite recipes for health-conscious, delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that are also suitable for vegetarians, vegans, or whomever you're sharing your meal with. Each chapter features 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 jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond hazelnut milk Everything I Want to Eat captures the excitement of new California cuisine while also offering accessible techniques that allow home cooks to play with the recipes, shaping meals to be nothing short of everything you want to eat. "Jessica Koslow's cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful." ?Alice Waters, award-winning chef and founder of Chez Panisse and Edible Schoolyard "Everything is genius and every ingredient has a purpose." —David Chang, award-winning chef and founder of Momofuku restaurant group "Koslow seems to embody nearly everything wonderful about Los Angeles cuisine." ?Jonathan Gold, food critic for the LA Times The Award-winning Chef Of Los Angeles' Popular Restaurant Sqirl Shares Over One Hundred Of Her Favorite Health-conscious Recipes, Which Use Real Foods And Can Be Adjusted To Suit Different Dietary Requirements.,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 Thoughtfully Composed, Tastes Vibrant, And Feels Substantial Yet Refreshing. Ln A City As Diverse As Los Angeles, Where Everyone Is Known To Be Obsessively Health-conscious And Where Dietary Restrictions Are The Norm, The Food At Sqirl Invites Both Bacon-lovers And Vegans To The Same Table. With This Spirit Of Inclusion And Accommodation, Koslow Shares More Than 100 Fresh, Market-driven, And Flavorful Recipes That Can Be Adjusted To Suit The Needs Of Vegetarians, Followers Of Gluten-free Diets, Or Whomever You're Sharing Your Meal With. Everything I Want To Eat Captures The Excitement Of The Food At Sqirl While Also Offering Inspired Ideas On How To Make These Dishes Your Own. It's An Entirely New Kind Of Cookbook And Approach To How We Are All Starting To Think About Food: Deeply Personal And Endlessly Adaptable.--dust Jacket.