{"product_id":"our-cookbook-everything-i-want-to-eat","title":"Our Cookbook!  Everything I Want To Eat","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWant this book signed  - Jessica signs every one!  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFINALLY, the new printing is IN!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e---About The Book---\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003eJessica 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 \u003c\/span\u003e\u003ci\u003eEverything I Want to Eat\u003c\/i\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe 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:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaspberry and cardamom jam\u003c\/li\u003e\n\u003cli\u003eSorrel-pesto rice bowl\u003c\/li\u003e\n\u003cli\u003eBurnt brioche toast with house ricotta and seasonal jam\u003c\/li\u003e\n\u003cli\u003eLamb \u003ci\u003emerguez\u003c\/i\u003e, cranberry beans, roasted tomato, and yogurt cheese\u003c\/li\u003e\n\u003cli\u003eValrhona chocolate \u003ci\u003efleur de sel\u003c\/i\u003e cookies\u003c\/li\u003e\n\u003cli\u003eAlmond hazelnut milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e---PRAISE---\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\"Jessica Koslow’s cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful. \u003ci\u003eEverything I Want to Eat \u003c\/i\u003eis a delightful cookbook that truly lives up to its title!\"\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e(\u003c\/span\u003e\u003ci\u003eAlice Waters\u003c\/i\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\"I love Jessica, I love Sqirl, and I love this book.\"\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e(\u003c\/span\u003e\u003ci\u003eMark Bittman\u003c\/i\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\"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.\"\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e(\u003c\/span\u003e\u003ci\u003eDavid Chang\u003c\/i\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\"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.\"\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e(\u003c\/span\u003e\u003ci\u003eJonathan Gold, food critic for the LA Times\u003c\/i\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e“In \u003ci\u003eEverything I Want to Eat\u003c\/i\u003e, 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 \u003cu\u003eyou\u003c\/u\u003e will want to eat is a self-fulfilling prophecy.”\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e(\u003c\/span\u003e\u003ci\u003eAnne Quatrano, chef and author of Summerland\u003c\/i\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e“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.”\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e(\u003c\/span\u003e\u003ci\u003eBrooks Headley, chef and author of Fancy Desserts\u003c\/i\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Sqirl","offers":[{"title":"Default Title","offer_id":27056641601,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0782\/5629\/products\/EIWTE.jpg?v=1542330146","url":"https:\/\/sqirlla.live\/products\/our-cookbook-everything-i-want-to-eat","provider":"Sqirl","version":"1.0","type":"link"}