Everything I Want to Eat: Sqirl and the New California Cooking

Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. 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.

Moreover, allowing readers to play with the recipes, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, combining and shaping them to be nothing short of everything you want to eat. The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme.

Abrams. Selected as eater's 2016 cookbook of the year** **ibooks best of 2016 selection**The debut cookbook from Jessica Koslow, healthy, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, and flavorful recipes. People come into sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale.

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. They are looking to make their own healthy adventures.

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.

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Gjelina: Cooking from Venice, California

More than 150 color photographs from acclaimed photographer michael Graydon and stylist Nikole Herriott, plus a tactile, and showcase the beautiful plated food of Lett's ingredient-based, artisanal package, evoke the vibe of Venice Beach and the Gjelina the G's silent aesthetic, vegetable-centric cooking.

Gjelina is los angeles's most talked-about restaurant, locals, lauded by critics from London to New York to San Francisco and beloved by stars, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. Chronicle Books. This standout cookbook features 125 of the rustic and utterly delicious salads, fish and meat mains, pizzas, toasts, vegetable and grain dishes, pastas, and desserts that have had fans clamoring for a table since the restaurant burst onto the scene.

This is the cookbook for the way we want to cook and eat now.


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Salad for President: A Cookbook Inspired by Artists

Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity. Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. She visits sculptors, photographers, and musicians in their homes and gardens, painters, interviewing and photographing them as they cook.

In the book named after her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, family style brunch dishes, soups, and dinner-party entrées. The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce.

And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. Julia Sherman loves salad. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble, Heirloom Tomatoes with Crunchy Polenta Croutons, or Flank Steak and Bean Sprouts with Miso-Kimchi Dressing.

The creator of the immensely popular salad for president blog presents a visually rich collection of more than 75 salad recipes, Tauba Auerbach, with contributions and interviews by artists/creative professionals like William Wegman, Laurie Anderson, and Alice Waters. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens.

On the lighter end there are grilled Hearts of Palm with Mint and Triple Citrus, Persimmon Caprese, and fresh Blood Marys.


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Baco: Vivid Recipes from the Heart of Los Angeles

130 recipes that redefine the way we think about flavor. Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. More than 130 vivid photographs convey the beauty and excitement of Chef Centeno's extraordinary cooking.

Josef centeno is the chef and owner of Bäco Mercat, Orsa & Winston, Ledlow, Bar Amá, and P. Y. T. Recipes span from simple to show stopping, soups, and desserts, exploring sauces, mains, salads, too. Centeno's cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables.

Chronicle Books. Chronicle Books. In bäco, a lifelong obsession with cookbooks, he draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, and his insatiable curiosity. Abrams.


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Dining In: Highly Cookable Recipes

Cooking through dining in will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions. Clarkson potter. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Alison roman is known as much for her keeper recipes as her wry Instagram voice and effortless style.

Chronicle Books. Chronicle Books. Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, preserved lemon, punctuated by standout flavors like hot honey browned butter, za'atar, and garlicky walnuts. Abrams. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes.

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Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends

Chronicle Books. If you love to eat thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. Kris is the chef of night + market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside.

Chronicle Books. Thai restaurant with a style all its own. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle.

Abrams. But it’s also a story about how he came to question what authenticity really means, sushi, fried chicken, and how his passion for grilled meats, tacos, wine and good living morphed into an L. A. Clarkson potter.


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Malibu Farm Cookbook: Recipes from the California Coast

Now, butterfly beef tenderloin with horseradish, seared fava beans, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, in Malibu Farm Cookbook, and Grilled Chocolate Cake with Caramel Sauce. Clarkson potter. Chef-owner helene henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.

Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the luscious vegetables that grow all around, the catch of the day, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove.

Chronicle Books. Abrams. Chronicle Books. Clarkson Potter. From the beloved restaurant, meals for sharing, a cookbook featuring more than 100 recipes that celebrates fresh produce, and the beauty of coastal California. Situated at the end of the pier, the freshly sourced ingredients on its ever-changing menu, Malibu Farm is beloved for its spectacular Pacific Ocean views, and its warm vibe.

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Ottolenghi Simple: A Cookbook

A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In ottolenghi simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors. Chronicle Books. Abrams. With more than 130 photographs, this is elemental Ottolenghi for everyone.

Clarkson Potter. Chronicle Books. Each dish can be made in 30 minutes or less, using pantry staples, in a single pot, with 10 or fewer ingredients, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with braised eggs with leeks and za’atar; cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis.

Clarkson potter.


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Six Seasons: A New Way with Vegetables

His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak. After years racking up culinary cred at new york city restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

Clarkson potter. Clarkson Potter. Each chapter begins with recipes featuring raw vegetables at the start of their season. Abrams. A book beginner and seasoned cooks alike will reach for repeatedly. Lucky peach joshua mcfadden, oregon, chef and owner of renowned trattoria Ava Gene’s in Portland, is a vegetable whisperer.

Chronicle Books. As weeks progress, pan roasts, braises, McFadden turns up the heat—grilling and steaming, then moving on to sautés, and stews. Chronicle Books. Named a best cookbook of the year by the wall street journal, and more “never before have i seen so many fascinating, Eater, USA Today, delicious, The Atlantic, Every Day with Rachael Ray, Milwaukee Journal-Sentinel, Library Journal, Seattle Times, Food Network Magazine, Bon Appétit, easy recipes in one book.




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On Vegetables: Modern Recipes for the Home Kitchen

Today he is one of america's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. Chronicle Books. Phaidon. Clarkson Potter. Artisan. The highly anticipated cookbook from jeremy fox, the california chef who is redefining vegetable-based cuisine with global appealKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley.

Clarkson potter. In his first book, fox presents his food philosophy in the form of 160 approachable recipes for the home cook. Chronicle Books. Abrams. On vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

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Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining

Or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With her intense focus on the business of cooking, simple food served family style, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, and friends and loved ones gathered around the dinner table.

. As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. Clarkson potter. Artisan. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too.

Whether it’s marinated olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal. Then, magnificent landscapes, on a restorative trip to Italy—with its ripe vegetables, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures and great tastes! of cooking and eating at home.

Simple sides, such as roasted carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm. Abrams.


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