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

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Contributors:
Zizka, Maria, author.
Published:
New York : Abrams, 2016.
Physical Desc:
274 pages : color illustrations ; 28 cm.
Status:
Arden-Dimick
641.5 K864 2016
Central
641.5 K864 2016
Galt
641.5 K864 2016
Description
**Selected as Eater's 2016 Cookbook of the Year** **iBooks Best of 2016 Selection** 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 jamSorrel-pesto rice bowlBurnt brioche toast with house ricotta and seasonal jamLamb 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 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. |Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater's Cookbook of the Year.
Also in This Series
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Location
Call Number
Status
Arden-Dimick
641.5 K864 2016
On Shelf
Central
641.5 K864 2016
On Shelf
Galt
641.5 K864 2016
On Shelf
Pocket-Greenhaven
641.5 K864 2016
On Shelf
Valley Hi-North Laguna
641.5 K864 2016
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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. Print.

Note! Citation formats are based on standards as of July 2010. 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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Grouped Work ID:
1ad28d2f-d17a-0d55-d060-287a1776e914
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Record Information

Last Sierra Extract TimeJun 30, 2022 06:10:14 PM
Last File Modification TimeJul 01, 2022 03:23:48 AM
Last Grouped Work Modification TimeJul 06, 2022 02:08:36 AM

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