Jessica Koslow

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 vanilla bean jamSorrel-pesto rice bowlBurnt brioche toast with house ricotta and seasonal jamButternut squash latkes with creme fraiche and applesauceLamb "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 BLT sandwich turned playful with the substitution of chicken skin bacon while also offering accessible recipes, like tangerine and rosewater semolina 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. Praise for Jessica Koslow and Sqirl: Koslow s dishes managed to galvanize the very narrow crossover of food writers and L.A. salad obsessives. Turns out that in her hands, breakfast and lunch are what people want to eat all day long. Bon Appetit I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it s clear that I m not the only one. This is food whose time has come. Mark Bittman "

Sqirl and the New California Cooking

Everything I Want to Eat

"This is food whose time has come," declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl Away collects Koslow's signature jellies, preserves, and jams into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating.

Modern Jamming, Preserving, and Canning

Sqirl Away

A recipe collection of the James Beard–nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

Jessica Koslow

About

Books

Join the club