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

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

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.

Includes color photographs