{"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":"\u003cp\u003eby \u003cb\u003eJessica Koslow\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn Eater Cookbook of the Year, \u003ci\u003eEverything I Want to Eat\u003c\/i\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\u003e\u003c\/p\u003e 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 \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. \u003cp\u003e\u003c\/p\u003e 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: \u003cbr\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\u003cb\u003eLamb \u003ci\u003emerguez\u003c\/i\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eValrhona chocolate \u003ci\u003efleur de sel\u003c\/i\u003e cookies\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAlmond hazelnut milk\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e 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. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\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. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes color photographs\u003c\/b\u003e \u003cbr\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 App騁it\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\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 10.6 x 8.9 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 04, 2016\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53734762676588,"sku":"9781419722318","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/3019\/6844\/files\/4cf3330d85663ae5f30b9ebea550d6e7.webp?v=1778364911","url":"https:\/\/pattansenterprise.com\/products\/everything-i-want-to-eat-sqirl-and-the-new-california-cooking-hardcover","provider":"Pattansenterprise","version":"1.0","type":"link"}