Everything I Want to Eat: Sqirl and the New California Cooking [Hardcover]

The debut cookbook from Jessica Koslow, award-winning chef of LAs popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.
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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 sensesit 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 foodsno fake meat or fake sugar herethat also happen to be suitable for vegetarians, vegans, or whomever youre sharing your meal with.
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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 vanilla bean jam
• Sorrel-pesto rice bowl
• Burnt brioche toast with house ricotta and seasonal jam
• Butternut squash latkes with cr?me fra?che and applesauce
• Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese
• Valrhona chocolate fleur de sel cookies
• Almond hazelnut milk

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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 modificationshold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Ollis 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.
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Throughout this book, Koslow provides notes and thought bubbles that show how just alS.