The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles by Alison Clare Steingold

  • Lavender lemonade [Kali] (page 17)

    from The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles The L.A. Cookbook by Alison Clare Steingold

    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: sugar; lavender; lemons
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Notes about Recipes in this book

  • Lavender lemonade [Kali]

    • EmilyR on April 22, 2018

      Quite simple and delicious. Easy to adapt with more or less syrup. Also nice with a splash of sparkling water. Plenty of syrup left over - it keeps for a month in the refrigerator.

  • Mexican street corn (Esquites) [Salazar]

    • EmilyR on April 11, 2018

      Slightly time consuming babysitting the corn, but well worth it. The peppers are a must. Cilantro can be substituted for the epazote. Not entirely the same, but far more accessible. Would make again as a side for a Mexican evening.

  • Red kuri squash soup with yuzu koshō crème fraîche [Orsa & Winston]

    • EmilyR on September 16, 2019

      This is an excellent soup that comes together easily. I used yuzu kosho that I brought back from Japan and it's a delightful spicy salty citrusy condiment that is very versatile. We grew our own kuri squash. Instead of simmering and trying to peel the kuri I zipped it all together in a vitamix. I made half of the recipe with half-and-half and the other half with almond milk to see how different they are. As expected the half-and-half is a bit more rich. Don't skip the grains of paradise!

    • meggan on November 14, 2024

      Very delicious- I had no idea I liked this kind of squash. The recipe comes together easily.

  • Farro bowl with baby kale, smoky chickpeas, charred lemon, and romesco [Lincoln]

    • meggan on May 02, 2023

      Delicious

  • M chopped salad with tofu-peppercorn ranch [M Café de Chaya]

    • VineTomato on May 17, 2019

      We loved this. It made a huge batch of chopped veggies that has lasted me all week for lunch, with enough dressing too. It is a long list of ingredients but worth the effort. Great salad that I will be making again!

  • Creamed spinach [Jar]

    • EmilyR on December 15, 2019

      This is an excellent creamed spinach recipe, though it feels like some of the steps could be cut down or simplified and the bechamel produces far more than needed.

  • Roasted butternut squash with dukkah [Bar Moruno]

    • EmilyR on June 15, 2018

      If you are browning butter for this recipe make enough to also make the olive oil cake with brown butter frosting. Roasting the seeds takes some time, but it has a great flavor and there is enough dukkah that you can store it for quick use another time. This is a nice side dish or light meal... don't skip that aleppo pepper. I had some I brought back from Istanbul and was happy to be reminded of the trip.

  • Flourless chocolate cake [Proof Bakery]

    • EmilyR on August 22, 2018

      This is a little labor intensive for a glorified brownie of sorts. I followed the directions but needed to bake it longer since it’s not supposed to be a lava cake, but may have slightly over baked it. It tastes good, but the top crisped up pouring over the side of my 8” spring form and breaking off while the middle kept coming up wet. I kind of expected something a little more moist.

  • Olive oil cake with brown butter frosting [Little Flower Candy Co.]

    • EmilyR on June 15, 2018

      This sure is a treat. The frosting takes quite some time, so you might want to just double the quantity. The cake has a moist and tender crumb, which you can hope after so much olive oil. Make sure you use a good quality olive oil that has not gone rancid, because you will taste the fruitiness strongly (in a good way). In addition to the layer cake, I also made small cakelets and they all released with ease from the pans and held their shape. Looking forward to making this one again, though I might switch out the orange juice for meyer lemon to live on the wild side.

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  • Eat Your Books

    The L. A. foodie's dream cookbook with recipes from the best spots in Los Angeles.

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  • ISBN 10 0847861678
  • ISBN 13 9780847861675
  • Published Mar 27 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

From Boyle Heights to Malibu, Los Angeles is the most exciting food city in the United States. These 100 recipes from L.A.’s best chefs transport the California Dream to your table.

Blessed by the abundance of sun, sea, and fertile agricultural land; vibrant Asian, Latin American, Middle Eastern, and European communities; and talent in up-and-coming mavericks, celebrity chefs, and bold restaurateurs redefining hospitality, Los Angeles is having an unprecedented food moment.

Alison Clare Steingold has collected and curated 100 recipes from the most talked-about kitchens in town, many shared for the very first time. From local favorites to celebrity hot spots, Los Angeles dining culture combines respect for ingredients, relaxed yet confident technique, and a flair for showmanship that can only come from next door to Hollywood. From cocktails and pantry staples through homemade pizza dough and desserts, The L.A. Cookbook presents the drinks and dishes Angelenos love most, brilliantly adapted for the home.

Contributors include Alma, Baroo, Bestia, the Beverly Hills Hotel Fountain Coffee Shop, Bottega Louie, Chengdu Taste, Everson Royce Bar, Farmshop, Felix, Guelaguetza, Joan’s on Third, Jon & Vinny’s, Little Flower Bakery, The Little Door, LocoL, Love & Salt, Matsuhisa, Meals by Genet, n/naka, Otium, Paloma’s Paletas, Park’s BBQ, Revolutionario, Rucker’s Pies, Spago Beverly Hills, The Tasting Kitchen, Valerie Confections, and many more.