{"product_id":"everything-i-want-to-eat-sqirl-and-the-new-california-cooking-hardcover","title":"Everything I Want to Eat: Sqirl and the New California Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJessica Koslow\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn Eater Cookbook of the Year, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eEverything I Want to Eat\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e is the debut from Jessica Koslow, award-winning chef of LA's popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eJessica 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.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eEverything I Want to Eat\u003c\/i\u003e, 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.\u003c\/p\u003e\u003cp\u003eOrganized by key ingredients and themes rather than rigid courses, the book includes many of Sqirl's most iconic dishes alongside new combinations inspired by farmers' markets and the rhythms of the seasons. Recipes range from jams, grains, and vegetables to meat, fish, and desserts, with thoughtful notes that encourage cooks to substitute, adjust, and make each dish their own. \u003c\/p\u003e\u003cp\u003eExpect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003eRaspberry and cardamom jam\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSorrel-pesto rice bowl\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBurnt brioche toast with house ricotta and seasonal jam\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLamb \u003c\/b\u003e\u003ci\u003e\u003cb\u003emerguez\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eValrhona chocolate \u003c\/b\u003e\u003ci\u003e\u003cb\u003efleur de sel\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e cookies\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAlmond hazelnut milk\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eMore than a restaurant cookbook, \u003ci\u003eEverything I Want to Eat\u003c\/i\u003e offers a modern approach to home cooking--one that embraces creativity, dietary flexibility, and pleasure at the table. It is an essential guide for cooks interested in California cuisine, vegetable-driven meals, and the kind of food that feels both vibrant and comforting.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eEverything I Want to Eat\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003ePacked with mouthwatering color photographs.\u003cbr\u003e \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJessica Koslow\u003c\/b\u003e is the chef and owner of Sqirl. Since it opened, the restaurant has been featured in \u003ci\u003eBon Appétit\u003c\/i\u003e, received a glowing four-star review from \u003ci\u003eLA Weekly\u003c\/i\u003e, garnered praise in the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, and has been covered by \u003ci\u003eBloomberg Business\u003c\/i\u003e. Koslow's creative cooking was featured in a \u003ci\u003eNew York Times\u003c\/i\u003e article written by Melissa Clark, and she has also been covered by Mark Bittman. Her recipes have been published in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine, and she is a contributor to the \u003ci\u003eWall Street Journal\u003c\/i\u003e's \"Slow Food Fast\" column. Sqirl has been listed among \u003ci\u003eLos Angeles Magazine\u003c\/i\u003e's \"75 Best Restaurants in LA\" and Jonathon Gold's \"101 Best Restaurants.\" Koslow spoke at CreativeMornings and appeared in the Culinary Beats series for Citibank as well as in an episode of \u003ci\u003eUnique Sweets\u003c\/i\u003e 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. Koslow was one of 100 chefs in the United States to be nominated for \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's People's Best New Chef for 2014 and has been named a rising star by StarChefs' Rising Star magazine.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.6 x 8.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 04, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":48710876168441,"sku":"9781419722318","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/qhg09Rix8s9781419722318.webp?v=1784977788","url":"https:\/\/bookscloud.io\/products\/everything-i-want-to-eat-sqirl-and-the-new-california-cooking-hardcover","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}