Everything I want to eat: Sqirl and the new California cooking
(Book)

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