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Everything I Want to Eat: Sqirl and the New California Cooking
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ABRAMS, Inc. 2016
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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
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    Format:
    Adobe EPUB eBook, Kindle Book, OverDrive Read
    Street Date:
    10/04/2016
    Language:
    English
    ISBN:
    9781613121962
    ASIN:
    B01IDGS3WE
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    Citations
    APA Citation (style guide)

    Jessica Koslow. (2016). Everything I Want to Eat: Sqirl and the New California Cooking. ABRAMS, Inc.

    Chicago / Turabian - Author Date Citation (style guide)

    Jessica Koslow. 2016. Everything I Want to Eat: Sqirl and the New California Cooking. ABRAMS, Inc.

    Chicago / Turabian - Humanities Citation (style guide)

    Jessica Koslow, Everything I Want to Eat: Sqirl and the New California Cooking. ABRAMS, Inc, 2016.

    MLA Citation (style guide)

    Jessica Koslow. Everything I Want to Eat: Sqirl and the New California Cooking. ABRAMS, Inc, 2016.

    Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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    Date Added:
    Jun 12, 2018 16:01:08
    Date Updated:
    Oct 28, 2022 08:30:45
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        • bioText: Jessica Koslow is the chef and owner of Sqirl. Since it opened, the restaurant has been featured in Bon Appétit, received a glowing four-star review from LA Weekly, garnered praise in the Los Angeles Times, and has been covered by Bloomberg Business. Jessica's creative cooking was featured in a New York Times article written by Melissa Clark, and she has also been covered by Mark Bittman. Her recipes have been published in Food & Wine magazine, and she is a contributor to the Wall Street Journal's "Slow Food Fast" column. Sqirl has been listed among Los Angeles Magazine's "75 Best Restaurants in LA" and Jonathon Gold's "101 Best Restaurants." Jessica spoke at CreativeMornings and appeared in the Culinary Beats series for Citibank as well as in an episode of Unique Sweets on the Cooking Channel. She was selected as one of 10 chefs in the country to appear and cook at the 2014 Eater Awards, and subsequently won the 2014 Eater Award for Best Chef in Los Angeles. Jessica was one of 100 chefs in the United States to be nominated for Food & Wine's People's Best New Chef for 2014 and has recently been named a Rising Star by the magazine's Star Chefs.
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    title
    Everything I Want to Eat
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    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
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    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...
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