The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market by Laura McLively

  • Catalan-style gai lan with raisins and pine nuts

    Catalan-style gai lan with raisins and pine nuts (page 34)

    from The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market The Berkeley Bowl Cookbook by Laura McLively

    • Categories: Side dish; Small plates - tapas, meze; Catalan; Vegetarian; Vegan
    • Ingredients: garlic; gai lan; raisins; toasted pine nuts; lemons
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Notes about this book

  • mjes on May 05, 2018

    Pg. 40 Treviso spring rolls with black tahini I chose this recipe because I have black tahini (purchased) to use up and rarely see a recipe that actually call for it. Treviso was not available so I used endive. The recipe suggested Huy Fong for the chile garlic sauce which is ubiquitous. The mango instructions were ambiguous - saying julienned in the ingredients list and sliced in the instructions. I went with green mango julienned as a vegetable in the roll. As I love green mango and papaya, this worked well but it may not be what was intended. The black tahini worked very well as a (non-traditional) dip but I also want to try the rolls with more traditional dip options. Served with a Tom Yum soup and Thai ice tea for a very satisfying lunch.

  • mjes on May 02, 2018

    This is a cookbook that deserves more attention that it appears to be getting, perhaps, because this is more Pacific Rim than European in emphasis. As an indication from this, the ingredients covered in the "Leaves" section - gai lan, sorrel, chrysanthemum greens, epazote, treviso, stinging nettle, pea shoot, opal basil, mizuna, rau ram, Taiwanese spinach, salad Savoy, Chinese cabbage, shiso. What is nice is that the recipes are not limited to the ethnicity of the leaves e.g. Catalan-style gai lan with raisins and pine nuts. The recipes also consistently suggest substitutions so someone unable to obtain the ingredient being featured, whether by season or location, can still utilize these inventive recipes.

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  • ISBN 10 1941529968
  • ISBN 13 9781941529966
  • Linked ISBNs
  • Published Apr 17 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Parallax Press

Publishers Text

Celebrating the unfamiliar yet extraordinary produce from California's most iconic market, Berkeley Bowl, this cookbook offers recipes for a panoply of fruits and vegetables that have been largely overlooked or forgotten in popular cuisine.

Registered dietician Laura McLively, an avid home cook and creator of the popular blog MyBerkeleyBowl, created a recipe for every unfamiliar or "exotic" fruit and vegetable she found at Berkeley Bowl. Here is a collection of her favorite discoveries, and a tribute to the remarkable, 40-year-old family-run market that inspired them.

Shining a spotlight on the versatile and unique qualities of the astonishingly beautiful, plant-based bounty that's available to vegetarians and meat eaters alike, these recipes and photographs will help you embrace hundreds of exciting fruits and vegetables you may never have tasted or thought of cooking, including crunchy sea bean spindles, tubers bigger than a toddler, wiry haired rambutans, and wrinkly skinned Indian bitter melon. Eating more types and colors of plants exposes us to a wider variety of nutrients, antioxidants, and beneficial bacteria.

Berkeley Bowl is a mecca for great chefs, and with the recipes in this cookbook, you'll see why. Even if you don't live near Berkeley Bowl, getting your hands on these ingredients can be a fun and rewarding experience in its own right, and cooking with them will make your meals explode with flavors, textures, and new culinary adventures for all your senses.

Partial list of recipes:
     Green Garlic Soup with Lemon Cardamom Yogurt
     Sweet & Sour Tofu with Gooseberry
     Charred Nopal and Black-eyed Pea Chili
     Corn and Chive Stuffed Squash Blossoms
     Pepino Melon Poke
     Stuffed Indian Eggplant
     Morel Pot Pie
     Starfruit Almond Torte

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