The Resource Everything I want to eat: : Sqirl and the new California cooking, (electronic resource)

Everything I want to eat: : Sqirl and the new California cooking, (electronic resource)

Label
Everything I want to eat: : Sqirl and the new California cooking
Title
Everything I want to eat:
Title remainder
Sqirl and the new California cooking
Creator
Contributor
Author
Subject
Language
eng
Summary
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 jam * Sorrel-pesto rice bowl * Burnt brioche toast with house ricotta and seasonal jam * Butternut squash latkes with crème fraîche and applesauce * Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese * Valrhona chocolate fleur de sel cookies * 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 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
Cataloging source
Midwest
http://library.link/vocab/creatorName
Koslow, Jessica
Dewey number
641.59794
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Zizka, Maria
  • hoopla digital
http://library.link/vocab/subjectName
  • Sqirl (Restaurant)
  • Cooking, American
  • Cooking
  • Electronic books
Target audience
adult
Label
Everything I want to eat: : Sqirl and the new California cooking, (electronic resource)
Link
Instantiates
Publication
Color
multicolored
Control code
MWT11724902
Dimensions
unknown
Extent
1 online resource
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Isbn
9781613121962
Isbn Type
(electronic bk.)
Publisher number
MWT11724902
Specific material designation
remote
System details
Mode of access: World Wide Web
Label
Everything I want to eat: : Sqirl and the new California cooking, (electronic resource)
Link
Publication
Color
multicolored
Control code
MWT11724902
Dimensions
unknown
Extent
1 online resource
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Isbn
9781613121962
Isbn Type
(electronic bk.)
Publisher number
MWT11724902
Specific material designation
remote
System details
Mode of access: World Wide Web

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