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

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Review

"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)"I love Jessica, I love Sqirl, and I love this book." (Mark Bittman)"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)"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)“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)"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)"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)"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)“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)

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About the Author

Jessica Koslow is the chef and owner of Sqirl. Since it opened, the restaurant has been featured in Bon Appétit, received a glowing four-star review from LA Weekly, garnered praise in the Los Angeles Times, and has been covered by Bloomberg Business. Jessica’s creative cooking was featured in a New York Times article written by Melissa Clark, and she has also been covered by Mark Bittman. Her recipes have been published in Food & Wine magazine, and she is a contributor to the Wall Street Journal’s “Slow Food Fast” column. Sqirl has been listed among Los Angeles Magazine’s “75 Best Restaurants in LA” and Jonathon Gold’s “101 Best Restaurants.” Jessica spoke at CreativeMornings and appeared in the Culinary Beats series for Citibank as well as in an episode of Unique Sweets on the Cooking Channel. She was selected as one of 10 chefs in the country to appear and cook at the 2014 Eater Awards, and subsequently won the 2014 Eater Award for Best Chef in Los Angeles. Jessica was one of 100 chefs in the United States to be nominated for Food & Wine’s People’s Best New Chef for 2014 and has recently been named a Rising Star by the magazine’s Star Chefs.                         

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Product details

Hardcover: 280 pages

Publisher: Abrams (October 4, 2016)

Language: English

ISBN-10: 141972231X

ISBN-13: 978-1419722318

Product Dimensions:

8.8 x 1 x 10.8 inches

Shipping Weight: 3.4 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

65 customer reviews

Amazon Best Sellers Rank:

#26,382 in Books (See Top 100 in Books)

I LOVE this cookbook. I have loved every recipe from this book so far. It was especially helpful weaning myself off caffeine to make her chicory dandelion root coffee alternative. I hope to visit Sqirl someday if I'm ever in LA. Can't wait for jessica's next cookbook on jam recipes :)

Y'all, I really wanted to love this book. I've never had the pleasure of visiting Sqirl (I'm a East Coaster), but I've read a lot about the restaurant and the owner over the years so I was definitely interested in picking up the cookbook.Some recipes are a lot more appealing than others but not too many really stood out to me as something I'd wanna make at home. But what stuck out to me the most is that while a lot of the recipes were seemingly simple they were actually ingredient heavy and fairly complicated. A lot of the recipes called for ingredients that aren't exactly common in most grocery stores or won't just be in your pantry already. There's even quite a few recipes that require ANOTHER recipe to be made. Then a lot ask for kitchen tools that not every home cook/baker would necessary have at their disposal, unless their running their own Sqirl-esque operation out of their home. What makes it a bit annoying is the book is written just assuming you have access to all these things. Sure, you could substitute but I feel like a lot of the recipes are made where even if you substitute one ingredient you're making a significant change in the overall result.It's still a beautiful book and a interesting exploration of cooking, but I don't feel like it was exactly intended for the average at-home cook, but rather something to sit on the coffee tables of the celebrity/famous patrons who probably make a cameo in the book.

I love Jessica's food. I have eaten in Sqirl and it is amazing food. Unfortunately, some of the recipes are hard to make if you don't have the right equipment (i.e. juicer to make the Turmeric drinks).

Simply the best. We cook from it several times a week and the recipes help us make beautiful food at home - perfectly cooked, perfectly seasoned. Make the frittata! And the turneric tonic! It's beautiful too and the perfect holiday gift.

love this cool book! super straight forward and has a lot of good recipes

If you've been to Sqirl, you know how good it is. I love being able to make the recipes at home since I live in NY and don't get to eat at Sqirl whenever I want. Highly recommend!

Best cookbook ever!

So creative, the images are amazing as are the recipes!! A true work of art.

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Download PDF , by Steven Rinella

Download PDF , by Steven Rinella

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Product details

File Size: 4662 KB

Print Length: 306 pages

Page Numbers Source ISBN: 0385521693

Publisher: Spiegel & Grau (December 2, 2008)

Publication Date: December 2, 2008

Sold by: Random House LLC

Language: English

ASIN: B001MYA396

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Amazon Best Sellers Rank:

#24,319 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

At one time the American buffalo was the largest land mammal in North America. It was big, it had few predators, and it wandered freely across the continent in huge numbers. Then, of course, man stepped in and the buffalos were almost slaughtered out of existence. Steven Rinella has written a fascinating story about his obsession with the buffalo and the history of the beast.The book is actually two different stories. The first is how the author won a lottery to hunt buffalos in Alaska, tracked them, shot one, butchered it, and then worried about grizzlies coming after the meat. Certainly seems like a legitimate concern to me. The second story is interwoven through the book and is a trek through history helping us to understand the importance of the buffalo to the American West.Mr. Rinella is an experienced outdoorsman and a correspondent for Outside magazine, so he writes with knowledge. His style of writing should make the book a good read for both hunters and non-hunters. Highly recommended. How can you go wrong with a book that opens with a description of buffalo dung?

You know that Diet Dr. Pepper commercial with the lumberjack-looking guy in the flannel shirt that's casually walking through the woods carrying entire tree trunks and hand-landing salmon and then throwing them to grizzly bears? Well, Steven Rinella IS that guy--if that guy could also totally CRUSH you at Jeopardy!!I bought his book, "American Buffalo," primarily b/c I've been buying a lot of free-range, grass-fed bison from Dan O'Brien's Wild Idea Buffalo Company and I thought it would be a good idea to learn some history about the animal. After having read Rinella's book, I now know not only a ton about bison, but also a lot more about the settlement of the western United States and the characters who lived there, the traditional way of life of many Native American tribes, Alaska's Wrangell-St. Elias National Park and Chetaslina/Copper River area, hunting in general, and about current tensions between the cattle industry and conservation groups regarding the reintroduction of wild, free-ranging bison into areas where they were once native.I particularly enjoyed the later chapters where Rinella is successful in hunting a wild buffalo and his account of butchering the animal and transporting it out of the wild. It's a pretty harrowing tale. Lots of adventure. A lot of risk. I can't imagine being alone in grizzly country for days period--much less trying to pack out hundreds of pounds of meat IN THE DARK. Steven Rinella is hardcore and I have a ton of respect for his willingness to suffer for what he believes in. The only thing I didn't like about the book was knowing that I don't think I could ever do the same. Even camping in the campground in the Lamar Valley of Yellowstone National Park freaks me out. This guy camped multiple days covered in blood in backcountry grizzly habitat BY HIMSELF not far from the dead bison he was butchering. Then, for good measure, he whitewater rafts his cache of bison meat down the Chetaslina River--also in the dark.Guy's a stud. Read his book. But fair warning you will feel like less of a man after having done so. I have to go do some push-ups now.................

I first became aware of Steven through his tv show MeatEater. I greatly enjoy his intellectual curiosity and thoughtful approach to hunting and eating game animals. This book covers so much ground, documenting the history of the bison and of early native American life and the effects of the westward expansion of white settlement on the populations of both bison and Indians. Interspersed are Steven's personal experiences hunting and killing a wild bison in Alaska. I found the book fascinating.....non-hunters be warned that the harvest of the bison's meat is decribed in respectful detail, I did not find these passages non-appetizing as I am a hunter myself.

Excellent writing by Steven Rinella. A mix of American history, a once in a lifetime hunt, friendship, brotherhood and his quest to fill his freezer with some of the most incredible meat one can procure. I really enjoyed this book and have bought several copies for friends. Steve has been breaking the stereotype of the drunk Bubba shooting out the truck window for a long time and giving readers (and viewers of his Meateater TV show) a look at the real hunting culture we have in America. If you like hunting stories or American history, this book is a must read.

This was a fantastic book. I love Steven's writing style, because it weaves in his own personal narrative to the bigger picture of the history of the animal. I often think about how my own experiences fit into the narrative of larger historical events, so it was fascinating to read this book in that same sort of style. I highly recommend this book for anyone who wants to read about the history of the iconic American buffalo and imagine yourself along side one of the last mountain men as he embeds himself into its story.

I've always felt a intuitive connection to the buffalo as a plains-state immigrant on the East coast. Rinella provides a provocative and deeply researched explanation of why. The buffalo have captured the attention and imagination of North Americans across innumerable generations.If you like Rinella's podcasts, then you'll find a comforting familiarity in his narration in this book. He effectively breaks the main narrative (his hunt of a buffalo) with historical, technical, personal, and otherwise delightfully esoteric digressions.Great for a quick weekend read.

Being familiar with Steve Rinella through his TV show and podcast, I thought I knew what I was in for with this book. I knew he had won a lottery to hunt a buffalo and that this book would be the story of that hunt, entwined with the story of the history of buffalo in North America. I anticipated enjoying it, especially the history bits. I expected, as a non-hunter, to be less than fully engaged in the hunting parts of the story. I couldn’t have been more wrong. I found the whole thing absolutely riveting. Funny, poetic, and exciting. Very highly recommended – one of the best books I read this year.

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