Everything I Want to Eat Cookbook Review

Everything I Want to Eat Cookbook Review
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Title: Everything I Want to Eat: Sqirl and the New California Cooking
Author: Jessica Koslow
Published: October 4, 2016, Abrams
No. of Pages: 280
Cover Price: $40.00 Hardcover, $16.79 Kindle



After reading Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow, most cooks will want to jump on a plane and go eat at this innovative restaurant. While that isn’t always feasible, there are enough intriguing recipes in this cookbook to give cooks an incentive to get cooking and share the great dishes with family and friends.

Most of the recipes are for very “California” dishes, such as Socca (chick-pea flour pancakes) with zucchini, carrots or winter squash, brown rice porridge, and trendy Ricotta toast, Koslow’s Flaky-Ass Biscuits are decidedly southern and very good. Her Sticky toffee whole-wheat date cake is reminiscent of the English pub favorite, sticky toffee pudding, and is worth every calorie. You’ll definitely want to make the Green Eggs and (Onion) Jam for a weekend breakfast, and if you really like breakfast, there is a full chapter explaining how to prepare eggs correctly with great recipes using them. The book features dozens of vegetable recipes, as well as meat-eater’s favorites. Avocado Toast is delicious, and the homemade cured bacon is tasty, as is the homemade sausage. Actually this book has great recipes for almost everyone, and they are as far from “same-old – same-old” as you can get. It’s amazing what a good imagination can invent, and it’s obvious that Jessica Koslow’s imagination is good.

While this isn’t a basic cookbook, there is much to learn from it and dozens of mouthwatering dishes worth trying. It will make a fun addition to a cookbook collection and will keep the cooks busy preparing different innovative dishes for a very long time.

Special thanks to NetGalley for supplying a review copy of this cookbook.

This book may be purchased at Amazon:
Everything I Want to Eat: Sqirl and the New California Cooking




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