Everything I want to eat: Sqirl and the new California cooking
Author:
Publisher:
Varies, see individual formats and editions
Publication Date:
2016
Language:
English
Description
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
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:
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
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ISBN:
9781419722318
9781613121962
9781613121962
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Grouping Information
| Grouped Work ID | 1ad28d2f-d17a-0d55-d060-287a1776e914 |
|---|---|
| Grouping Title | everything i want to eat sqirl and the new california cooking |
| Grouping Author | jessica koslow |
| Grouping Category | book |
| Grouping Language | English (eng) |
| Last Grouping Update | 2024-12-13 02:11:05AM |
| Last Indexed | 2024-12-13 02:24:29AM |
Solr Fields
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accelerated_reader_reading_level
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auth_author2
Zizka, Maria
author
Koslow, Jessica
author2-role
Zizka, Maria,author
author_display
Koslow, Jessica
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display_description
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
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:
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
format_catalog
Book
eBook
eBook
format_category_catalog
Books
eBook
eBook
id
1ad28d2f-d17a-0d55-d060-287a1776e914
isbn
9781419722318
9781613121962
9781613121962
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-12-13T10:24:29.445Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5 K864 2016
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Carmichael
Central
Galt
Pocket-Greenhaven
Valley Hi-North Laguna
Central
Galt
Pocket-Greenhaven
Valley Hi-North Laguna
primary_isbn
9781419722318
publishDate
2016
publisher
ABRAMS, Inc.
Abrams
Abrams
recordtype
grouped_work
subject_facet
Cookbooks
Cooking -- California -- Los Angeles
Cooking, American -- California style
Sqirl (Restaurant)
Cooking -- California -- Los Angeles
Cooking, American -- California style
Sqirl (Restaurant)
title_display
Everything I want to eat : Sqirl and the new California cooking
title_full
Everything I Want to Eat Sqirl and the New California Cooking
Everything I want to eat : Sqirl and the new California cooking / Jessica Koslow with Maria Zizka ; with a foreword by Lynda Obst ; photography by Claire Cottrell, Jaime Beechum, Nacho Alegre
Everything I want to eat : Sqirl and the new California cooking / Jessica Koslow with Maria Zizka ; with a foreword by Lynda Obst ; photography by Claire Cottrell, Jaime Beechum, Nacho Alegre
title_short
Everything I want to eat
title_sub
Sqirl and the new California cooking
topic_facet
California style
Cooking
Cooking & Food
Cooking, American
Nonfiction
Cooking
Cooking & Food
Cooking, American
Nonfiction
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