The Sqirl Jam Book (Jelly, Fruit Butter, and Others)

Jessica Koslow

$55

In stock

A recipe collection of the James Beard-nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads

\”This is food whose time has come,\” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam–organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet–the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

$55

In stock

ISBN – 9781419735332
Publisher – Abrams, Inc.
Format – Hardback
Publication Date – 21/07/2020
Dimensions – 278mm X 224mm
Categories – Cookbooks

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Jessica Koslow
Everything I Want to Eat Sqirl and the New California Cooking

**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.

$60

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