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Everything I Want to Eat
**Selected as Eater‚Äôs 2016 Cookbook of the Year**
**iBooks Best of 2016 Selection**
The debut cookbook from Jessica Koslow, award-winning chef of LA‚Äôs 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 ‚Äì 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 ‚Äì no fake meat or fake sugar here ‚Äì that also happen to be suitable for vegetarians, vegans, or whomever you‚Äôre 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 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 ‚Äì 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‚Äôs 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 ‚Äì think of a classic grilled cheese turned playful with the addition of tomato coriander jam ‚Äì while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it‚Äôs 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.
Third Drawer Down was founded in Melbourne, Australia in 2003, as a project producing limited edition artist tea towels as prints-on-linen. Third Drawer Down has grown into a global business, companies in Australia and United States (fall 2018), and has collaborated with some of the world's most influential contemporary artists. Making home wares and gifts with an uncompromising dedication to artistic integrity, functionality and accessibility is at the core of the company's ethos.
We ship worldwide! Standard Shipping within Australia is sent by Australia Post Parcel Post service. There is an option at checkout of choosing to send by Express Post with a higher freight rate. Larger parcels will be sent with Fastway Couriers. International orders are sent via FedEx at a flat rate of $35 (under 2kg). We ship it, we ship it good!