**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:
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Raspberry and cardamom jam
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Sorrel-pesto rice bowl
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Burnt brioche toast with house ricotta and seasonal jam
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Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese
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Valrhona chocolate fleur de sel cookies
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Almond 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.
