I haven’t done a cookbook review on Cocoa & Lavender for a long time, but it’s not because I haven’t been asked. It is simply that none of those offered has appealed to me.
I’m a wee bit picky about which cookbooks I’ll review—I am not into fad diets, single-ingredient books (chia, for example), nor am I interested in some movie or television star’s favorite family recipes.
I want good food, creative use of ingredients, great flavor, and plated artistry. Is that too much to ask?
Recently I was approached by Figure 1 Publishing with a request to review their September 10 release: East Bay Cooks. A couple of sample pages were attached, and they were beautiful. For the first time in years, I said yes.
Note: I was sent a complimentary digital copy of East Bay Cooks by Carolyn Jung to review. All opinions are my own and I received no compensation for this post, other than the PDF copy of the book, and some wonderful playtime in my kitchen.
East Bay Cooks has quickly become one of my favorite cookbooks. So much so, I have ordered a hardcover print edition for my home library. That is not something I often do when sent a review copy.
The East Bay (the area east of San Francisco Bay) has become a Mecca for fine dining. From my Bay Area friends, I hear this is because San Francisco proper has become so costly that food industry workers—chefs included—can no longer afford to live in the city. Thus, their migration to the East Bay.
The book features recipes from 41 restaurants (two from each), representing the work of 54 chefs, and a wide variety of cuisines, along with the chefs’ bios and their philosophies. (A full list of the restaurants follows the recipe.)
Some of the chefs come from the greatest kitchens in the United States, including Chez Panisse and The French Laundry.
Others bring family and cultural traditions from home and from the heart, each with their own stamp of individual creativity.
While none of the recipes is overly difficult, some are complicated and a bit time consuming. For me, that is a plus, because making a complicated recipe is like therapy that tastes good!
The recipes cover the full range including cocktails and starters, main dishes, sides, and desserts. Many international cuisines are represented, as well.
Truly, there is something in here for everyone. And a lot in here for you! This is a wonderful cookbook and I definitely recommend getting it if you enjoy creative, inspired, and flavorful food.
In preparation for this post, I made several of the recipes in the book, all of which were excellent. I have chosen to share the Lamb Larb recipe by chef Brett Halfpap from Belcampo in Oakland. This is his take on a traditional Laotian dish. Sourcing the ingredients was fun, as we have a great Asian market in Tucson. But if you don’t have an Asian market nearby, most everything is easily available online.
Lamb Larb
Recipe by Brett Halfpap, Belcampo from East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries, September 2019 by Carolyn Jung. Published by Figure 1 Publishing.
2 tablespoons glutinous (sticky) rice - a.k.a. Sweet Rice
1 tablespoon rice bran oil or grapeseed oil
1 pound ground lamb
3 small shallots, finely chopped
3 red Thai chiles, sliced diagonally (divided)
1 tablespoon togarashi (Japanese chili powder)
6 tablespoons yuzu juice *
3 tablespoons fish sauce
1/2 teaspoon grated palm sugar or dark brown sugar
1 small bunch mint, leaves only, sliced
1/2 cup coarsely chopped cilantro
1 scallion, sliced diagonally (divided)
Butter lettuce leaves, to serve
* if you can’t find yuzu juice, use 5 tablespoons lime juice and 1 tablespoon orange juice.
In a small frying pan set over medium heat, toast rice for 3 to 5 minutes, stirring frequently, until browned. Transfer to a small bowl and set aside to cool. Using a pestle and mortar, grind to a fine powder. Set aside.
Heat oil in a cast-iron frying pan over high heat, until it barely begins to smoke. Add lamb and sear for 3 to 4 minutes, until the bottom is crisp. Using a spatula, break up the meat, add shallots and half of the Thai chiles, and sauté for 2 to 3 minutes. Turn heat down to low.
Stir in togarashi and the ground glutinous rice and cook for 30 seconds. Add yuzu juice, fish sauce, and sugar and stir until the sugar dissolves. Add mint, cilantro, and half the scallions.
Arrange lettuce leaves on one side of a serving plate and spoon lamb larb mixture onto the other side. Arrange remaining chiles and scallions off to the side of the plate. Spoon lamb larb onto a lettuce leaf, garnish to taste with chiles and scallions, fold up, and enjoy.
Serves 4-6 as a starter.
Labels: bret halfpap, cookbook review, east bay cooks, figure 1 publishing, lam, lam larb, laos, laotian, larb
