Everything I Want to Eat
---About The Book---
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 cardamom jam
Sorrel-pesto rice bowl
Burnt brioche toast with house ricotta and seasonal jam
Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese
Valrhona chocolate fleur de sel cookies
Almond hazelnut milk
---Why yes, joy recommends---
When I began dreaming about Yes, Joy I would always come back to Sqirl and the food that Jessica Koslow makes out of her LA eatery. It’s just so gosh darn clever – Koslow makes food look like a piece of art – but not in that wanky abstract foamy fine dining way – rather in that modern-art-im-a-real-deal-genius kind of way. Her food is inventive, seasonal and visiting her LA restaurant is high on the Yes, Joy To-Eat list.
This cookbook explores Koslow's forte for breakfast foods (serving the masses of LA cool dudes who line up around the block each day for Sqirl’s ricotta toast), but also shares her love of preserving, the perfect grain bowl (a recipe I’ll share with you soon), and doesn’t leave out good quality meat dishes too.
Jessica Koslow is everything I want to be.