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Everything I Want to Eat : Sqirl and the New California Cooking~Jessic
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Located in: Sierra Madre, California, United States
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Estimated between Wed, 19 Nov and Tue, 25 Nov to 94104
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eBay item number:389218428160
Item specifics
- Condition
- ISBN
- 9781419722318
About this product
Product Identifiers
Publisher
Abrams, Inc.
ISBN-10
141972231X
ISBN-13
9781419722318
eBay Product ID (ePID)
5038773997
Product Key Features
Book Title
Everything I Want to Eat : Sqirl and the New California Cooking
Number of Pages
280 Pages
Language
English
Publication Year
2016
Topic
Individual Chefs & Restaurants, Regional & Ethnic / American / California Style
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
55.5 Oz
Item Length
13.2 in
Item Width
9 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-955675
Dewey Edition
23
Reviews
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., In 2004 I lived on my friend's couch on Hoover just around the corner from where Sqirl would eventually exist. I had no interest in breakfast then, still don't. However, in the off chance I get to visit Los Angeles these days, I always go to Sqirl. And always eat breakfast. This book is a monster. And if I ever get the opportunity to write another cookbook, I will steal shamelessly from this one. Watch me., "In 2004 I lived on my friend's couch on Hoover just around the corner from where Sqirl would eventually exist. I had no interest in breakfast then, still don't. However, in the off chance I get to visit Los Angeles these days, I always go to Sqirl. And always eat breakfast. This book is a monster. And if I ever get the opportunity to write another cookbook, I will steal shamelessly from this one. Watch me."-- Brooks Headley, chef and author of Fancy Desserts, "Jessica once joked to me that Sqirl is a place where beautiful people come to eat on uncomfortable chairs. And this book is full of them, the beautiful people, eating her beautiful food, shot by fantastic photographers: Nacho Alegre's stacked-food shots in the latter third joyously evoke Irving Penn. But the proof of a cookbook is not in how much we want to climb inside the pages and live in them, the proof is in the pudding: here there are two, coconut and cocoa, as well as the recipes for all the jams eggs toasts things that made all those beautiful people want to line up on an ugly corner in almost-Silver Lake for an uncomfortable seat at Ms. Koslow's cantina. Now you've got the power to conjure that kind of draw at home. Use it wisely!"-- Peter Meehan, editor of Lucky Peach, Don't let the cuteness of Sqirl fool you. It's smart and insanely delicious. I never understood why white people loved toast so much until I had theirs. But everything is genius and every ingredient has a purpose., Jessica once joked to me that Sqirl is a place where beautiful people come to eat on uncomfortable chairs. And this book is full of them, the beautiful people, eating her beautiful food, shot by fantastic photographers: Nacho Alegre's stacked-food shots in the latter third joyously evoke Irving Penn. But the proof of a cookbook is not in how much we want to climb inside the pages and live in them, the proof is in the pudding: here there are two, coconut and cocoa, as well as the recipes for all the jams & eggs & toasts & things that made all those beautiful people want to line up on an ugly corner in almost-Silver Lake for an uncomfortable seat at Ms. Koslow's cantina. Now you've got the power to conjure that kind of draw at home. Use it wisely!, Paraphrasing the philosopher Isaiah Berlin, I once called Jessica Koslow a hedgehog, which is to say a thinker who knew One Big Thing. In her case, the One Big Thing was jam: Koslow was remarkably talented at capturing the nuances of fruit, sweetness and dust in a jar. Could I have been mistaken? Because at the moment, Koslow seems to embody nearly everything wonderful about Los Angeles cuisine., "It's hard to describe Sqirl to people who've never been there. It's hard to justify why I fell so hard for a tiny East Hollywood coffee shop serving fancy toast and sorrel pesto rice bowls to passels of hipsters. But Everything I Want to Eat encapsulates the feel of and flavors and spirit of Sqirl so beautifully. I've often thought of Jessica's food that it's exactly what I'd like to be cooking for my family if I had the tools to do so, and now I do. The creativity, the ingredients, the people, the delicious exuberance that makes Sqirl so special--and makes L.A. one of the the world's most exciting places to eat--it's all here. And you don't even have to stand in line for an hour to get it."-- Besha Rodell, restaurant critic and author, In Everything I Want to Eat , Jessica Koslow opens the door to her world for the reader through the people, the product, the place and her stunning aesthetic on the plate. At Sqirl, while the rest of the world was shunning gluten, Jessica has made toast and jam modern, unctuous and feminine without being precious. Her grain bowls are brilliant and her treatment of the most perfect protein, the egg, reverent. I will cook from this book ... and devour Jessica's familiar yet witty food and words with a smile on my face. Everything you will want to eat is a self-fulfilling prophecy., 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., "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 Appétit, Paraphrasing the philosopher Isaiah Berlin, I once called Jessica Koslow a hedgehog, which is to say a thinker who knew One Big Thing. In her case, the One Big Thing was jam: Koslow was remarkably talented at capturing the nuances of fruit, sweetness and dust in a jar. Could I have been mistaken? Because at the moment, Koslow seems to embody nearly everything wonderful about Los Angeles cuisine., People ask me (like a lot) who the chef I admire most is, and my answer is always lightning quick: Jessica Koslow. Jess cooks food that I yearn to eat everyday, resplendent with unbridled freshness, focused authenticity and mad skills. She is also the most badass person I know in our restaurant industry. And now you can cook like SQIRL., Jessica Koslow's cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful. Everything I Want to Eat is a delightful cookbook that truly lives up to its title!, People ask me (like a lot) who the chef I admire most is, and my answer is always lightning quick: Jessica Koslow. Jess cooks food that I yearn to eat every day, resplendent with unbridled freshness, focused authenticity, and mad skills. She is also the most badass person I know in our restaurant industry. And now you can cook like Sqirl., "Don't let the cuteness of Sqirl fool you. It's smart and insanely delicious. I never understood why white people loved toast so much until I had theirs. But everything is genius and every ingredient has a purpose."-- David Chang, "People ask me (like a lot) who the chef I admire most is, and my answer is always lightning quick: Jessica Koslow. Jess cooks food that I yearn to eat every day, resplendent with unbridled freshness, focused authenticity, and mad skills. She is also the most badass person I know in our restaurant industry. And now you can cook like Sqirl."-- Hugh Acheson, chef and author of A New Turn in the South, "Jessica Koslow's cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful. Everything I Want to Eat is a delightful cookbook that truly lives up to its title!"-- Alice Waters, It's hard to describe SQIRL to people who've never been there. It's hard to justify why I fell so hard for a tiny East Hollywood coffee shop serving fancy toast and sorrel pesto rice bowls to passels of hipsters. But Everything I Want to Eat encapsulates the feel of and flavors and spirit of SQIRL so beautifully. I've often thought of Jessica's food that it's exactly what I'd like to be cooking for my family if I had the tools to do so, and now I do. The creativity, the ingredients, the people, the delicious exuberance that makes SQIRL so special--and makes L.A. one of the the world's most exciting places to eat--it's all here. And you don't even have to stand in line for an hour to get it., "Paraphrasing the philosopher Isaiah Berlin, I once called Jessica Koslow a hedgehog, which is to say a thinker who knew One Big Thing. In her case, the One Big Thing was jam: Koslow was remarkably talented at capturing the nuances of fruit, sweetness and dust in a jar. Could I have been mistaken? Because at the moment, Koslow seems to embody nearly everything wonderful about Los Angeles cuisine."-- Jonathan Gold, food critic for the LA Times, "In Everything I Want to Eat , Jessica Koslow opens the door to her world for the reader through the people, the product, the place and her stunning aesthetic on the plate. At Sqirl, while the rest of the world was shunning gluten, Jessica has made toast and jam modern, unctuous and feminine without being precious. Her grain bowls are brilliant and her treatment of the most perfect protein, the egg, reverent. I will cook from this book ... and devour Jessica's familiar yet witty food and words with a smile on my face. Everything you will want to eat is a self-fulfilling prophecy."-- Anne Quatrano, chef and author of Summerland, "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, It's hard to describe Sqirl to people who've never been there. It's hard to justify why I fell so hard for a tiny East Hollywood coffee shop serving fancy toast and sorrel pesto rice bowls to passels of hipsters. But Everything I Want to Eat encapsulates the feel of and flavors and spirit of Sqirl so beautifully. I've often thought of Jessica's food that it's exactly what I'd like to be cooking for my family if I had the tools to do so, and now I do. The creativity, the ingredients, the people, the delicious exuberance that makes Sqirl so special--and makes L.A. one of the the world's most exciting places to eat--it's all here. And you don't even have to stand in line for an hour to get it., In Everything I Want to Eat , Jessica Koslow opens the door to her world for the reader through the people, the product, the place and her stunning aesthetic on the plate. At Sqirl, while the rest of the world was shunning gluten, Jessica has made toast and jam modern, unctuous and feminine without being precious. Her grain bowls are brilliant and her treatment of the most perfect protein, the egg, reverent. I will cook from this book ... and devour Jessica's familiar yet witty food and words with a smile on my face. Everything you will want to eat is a self-fulfilling prophecy., Jessica Koslow's cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful. Everything I Want to Eat is a delightful cookbook that truly lives up to its title!
Dewey Decimal
641.59794
Synopsis
**Selected as Eater's 2016 Cookbook of the Year** **iBooks Best of 2016 Selection ** 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 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 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 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., **Selected as Eater's 2016 Cookbook of the Year****iBooks Best of 2016 Selection**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 cardamom jamSorrel-pesto rice bowlBurnt brioche toast with house ricotta and seasonal jamLamb merguez, cranberry beans, roasted tomato, and yogurt cheeseValrhona chocolate fleur de sel cookiesAlmond hazelnut milkKoslow 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 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., An Eater Cookbook of the Year, Everything I Want to Eat is the debut 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 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 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 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
LC Classification Number
TX714
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- j***g (10)- Feedback left by buyer.Past 6 monthsVerified purchaseThe book arrived in good condition and was what the seller listed it as, product and condition wise. Shipping was slow, but that’s expected when you live in Alaska and the seller communicated with me very well throughout the process. I recommend this seller! Also, a word for the product itself, if you’re looking for reliable information on healthy eating, Nourishing Traditions will not disappoint! Also check out the “companion” Weston A. Price foundation website for so many helpful articles.Nourishing Traditions by Sally Fallon Used LIKE NEW (#388668980356)
- e***e (82)- Feedback left by buyer.Past 6 monthsVerified purchaseI was pleasantly surprised to receive the book I'd ordered in a box that was the proper size (instead of jammed into an envelope). Inside the box, the book was even wrapped in butcher paper. It was in excellent condition, as described. I appreciate the seller's thoughtful packaging and very quick shipping. Thank you!Reply from: frankie-oh-oh- Feedback replied by seller frankie-oh-oh.- Feedback replied by seller frankie-oh-oh.Thank you! I am a book lover, and I cannot abide by books arriving in PLASTIC with zero padding! So, all of my books are shipped in cardboard. We must respect our books :) Thank you for taking the time to note that, it's much appreciated!
- 8***r (99)- Feedback left by buyer.Past 6 monthsVerified purchasejust the most DARLING seller with THE BEST ITEMS EVER🌈🌈 Shipping Gods were with me because I’ve gotten my packages in record time & have been ordering online for decades at this point;) Items were beautifully packed & came picture perfect! This seller has rare items priced fairly & can honestly say, my most favorite seller on eBay for this genre of things;) THANK YOU I AM FOREVER & EVER GRATEFUL & can confidently say, will see you again (hopefully super soon)😍😍💗Making Victorian Costumes for Women by Heather Audin (English) Paperback Book (#388831910363)
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Seller feedback (83)
- j***g (10)- Feedback left by buyer.Past 6 monthsVerified purchaseThe book arrived in good condition and was what the seller listed it as, product and condition wise. Shipping was slow, but that’s expected when you live in Alaska and the seller communicated with me very well throughout the process. I recommend this seller! Also, a word for the product itself, if you’re looking for reliable information on healthy eating, Nourishing Traditions will not disappoint! Also check out the “companion” Weston A. Price foundation website for so many helpful articles.Nourishing Traditions by Sally Fallon Used LIKE NEW (#388668980356)
- e***e (82)- Feedback left by buyer.Past 6 monthsVerified purchaseI was pleasantly surprised to receive the book I'd ordered in a box that was the proper size (instead of jammed into an envelope). Inside the box, the book was even wrapped in butcher paper. It was in excellent condition, as described. I appreciate the seller's thoughtful packaging and very quick shipping. Thank you!Reply from: frankie-oh-oh- Feedback replied by seller frankie-oh-oh.- Feedback replied by seller frankie-oh-oh.Thank you! I am a book lover, and I cannot abide by books arriving in PLASTIC with zero padding! So, all of my books are shipped in cardboard. We must respect our books :) Thank you for taking the time to note that, it's much appreciated!
- 8***r (99)- Feedback left by buyer.Past 6 monthsVerified purchasejust the most DARLING seller with THE BEST ITEMS EVER🌈🌈 Shipping Gods were with me because I’ve gotten my packages in record time & have been ordering online for decades at this point;) Items were beautifully packed & came picture perfect! This seller has rare items priced fairly & can honestly say, my most favorite seller on eBay for this genre of things;) THANK YOU I AM FOREVER & EVER GRATEFUL & can confidently say, will see you again (hopefully super soon)😍😍💗Making Victorian Costumes for Women by Heather Audin (English) Paperback Book (#388831910363)