Everything I want to eat: Sqirl and the new California cooking
(Book)
Author:
Contributors:
Zizka, Maria, author.
Published:
New York : Abrams, 2016.
Physical Desc:
274 pages : color illustrations ; 28 cm
Status:
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
Copies
Location
Call Number
Status
Carmichael
641.5 K864 2016
On Shelf
Central
641.5 K864 2016
On Shelf
Galt
641.5 K864 2016
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Pocket-Greenhaven
641.5 K864 2016
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Valley Hi-North Laguna
641.5 K864 2016
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More Details
Format:
Book
Language:
English
ISBN:
9781419722318
Notes
General Note
Includes index.
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Citations
APA Citation (style guide)
Koslow, J., & Zizka, M. (2016). Everything I want to eat: Sqirl and the new California cooking. New York, Abrams.
Chicago / Turabian - Author Date Citation (style guide)Koslow, Jessica and Maria, Zizka. 2016. Everything I Want to Eat: Sqirl and the New California Cooking. New York, Abrams.
Chicago / Turabian - Humanities Citation (style guide)Koslow, Jessica and Maria, Zizka, Everything I Want to Eat: Sqirl and the New California Cooking. New York, Abrams, 2016.
MLA Citation (style guide)Koslow, Jessica, and Maria Zizka. Everything I Want to Eat: Sqirl and the New California Cooking. New York, Abrams, 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.
Staff View
Grouped Work ID:
1ad28d2f-d17a-0d55-d060-287a1776e914
Record Information
Last Sierra Extract Time | Apr 16, 2024 04:26:32 PM |
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Last File Modification Time | Apr 16, 2024 04:29:06 PM |
Last Grouped Work Modification Time | Apr 19, 2024 02:10:42 AM |
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