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. Koslow’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.” Koslow 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. Koslow 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 been named a rising star by StarChefs’ Rising Star magazine.
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*
“Koslow’s dishes managed to galvanize the very narrow crossover of
food writers and L.A. salad obsessives. Turns out that in her
hands, breakfast and lunch are what people want to eat all day
long."
*Bon Appétit*
|
Ask a Question About this Product More... |
|
