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The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market Hardcover – April 17, 2018
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"This beautiful book, which celebrates Berkeley's iconic grocery, is filled not only with Erin Scott's stunning photographs but also with recipes and ideas for how to use produce that grows on our shores but is not always the easiest to know what to do with. Now I know how to use those banana flowers I've encountered in Florida––and many other foods as well." —Deborah Madison, author of Vegetable Literacy and In My Kitchen
"I've been waiting for this book for the past decade. Since moving to the Bay Area, Berkeley Bowl has been my go-to market for buying food––whether catering an event or cooking for my family––and I am always discovering new produce there. The Berkeley Bowl Cookbook is an invaluable resource with fresh ideas for familiar ingredients and dozens of recipes for ingredients that you probably have never heard of (let alone cooked)." —Bryant Terry, James Beard Foundation Leadership Award recipient and author of Afro-Vegan
"The recipes are adventurous, but their execution is straightforward—perfect for those looking to cook outside their culinary comfort zones." —Publisher's Weekly
"If you've ever wanted to diversify your diet and include some of the stranger vegetables at the grocery store, The Berkeley Bowl Cookbook is a must-buy. Registered dietitian Laura McLively has created easy, accessible recipes for vegetables like stinging nettle, sea bean, kohlrabi, ramp, green garlic, chayote, pomelo, and more. She also tells you why they're worthy of inclusion in your diet—and it turns out, there are tons of superfoods (with super benefits!) we're all missing out on." —MindBodyGreen
"You could say [McLively] wrote the book on the place.... You'll be cooking inventively in no time." —Diablo Magazine
"The diversity is stunning and inspiring, with recipes using flowers, seeds and pods, savoury fruits, leaves, spores and succulents, roots and tubers, stems and sweet fruits, plus tips on where to get these if you don’t live in the shop’s vicinity." —American Express Essentials
About the Author
Laura McLively is an Oakland, California based registered dietitian and food writer. An avid home cook, Laura is the creator of MyBerkeleyBowl, a popular blog about cooking with unusual fruits and vegetables from Berkeley Bowl, from which the seeds for this book took root. Her mother, who was raised in Spain, exposed her at a young age to the joys of cooking Mediterranean and international cuisine. Laura McLively is a frequent contributor to the food and recipe section of the Oakland Tribune and San Jose Mercury News. She has worked at the Native American Health Center in Oakland since 2009, where she is currently the Director of Nutrition and Fitness.
Berkeley based photographer Erin Scott's images have been featured in Saveur, Huffington Post, Jamie Oliver, The San Francisco Chronicle, Sunset Magazine, Cottages + Bungalows, Refinery 29 and many many other publications. Her pictures are found in cookbooks published by Ten Speed Press and Roost Books as well as Parallax Press and others, and she is the author, photographer, and stylist of The Yummy Supper Cookbook.
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Living in the Bay Area, of course I am a Berkeley Bowl fan (note: to people from faraway places: it’s worth the trip!) The produce variety is simply stunning. But I’ve always been a bit put off by some of those unfamiliar looking fruits and vegetables… I’d give them an appreciative nod and just walk by till I got to more comfortingly familiar produce. But not any more!
I am a pretty experienced cook and over the years have my favorites that I know to be crowd pleasers. After I delved into the Berkeley Bowl cookbook I found myself being willing to try some really different recipes and to serve them to my friends. As it it turned out, my guests were delighted. As I result I’m even more enthusiastic and open minded in the kitchen (it was getting a wee bit boring serving the same great stuff over and over). I’ve become daring: Lotus root! Shiso leaves! Burdock root! Salsify! Redcurrants! Epazote! Wood ear and Abalone mushrooms! Hah! So much for tried and true favorites.
In an unexpected way this cookbook has me feel more connected to the people of the rest of the world, and to the food that nourishes and delights them. The world got smaller for me, in a very good way. Plus my dinners have gotten way more interesting.
Laura McLively has an infectious style when it comes to writing about food...its lush colors, textures, flavors. I’ve tried four recipes so far and am thinking of starting a Berkeley Bowl dinner club with friends, where we each take a recipe from the book and come together for a potluck. Many friends are vegetarian and vegan and it would be a good way to broaden our repertoires. Next up for me: the Forbidden Rice Bowls, Watermelon Radish and Pineapple Carpaccio, Purple Cauliflower Quesadillas, Romanesco Slaw. So colorful!!