Even though some of your favorite LA restaurants aren’t open to dine-in at the moment, with many not even opting for takeout and delivery, there’s still a way to taste their food: through cookbooks. It’s probably not going to taste as good as the restaurant version, but we can all dream of a time when those dishes were something we could order whenever we wanted at a favorite local establishment. Here now, Eater staffers recommend their favorite LA-based restaurant cookbooks.
If you’ve ever walked around a farmers market full of ingredients you have no idea what to do with, this is your book. In addition to a bunch of California-effortless “oh I just threw this together” recipes, there are basic beginner tips on everything from plant terms to ripeness guides, as well as general cooking guidelines for all kinds of produce, organized by season.
Sqirl is such an essential LA restaurant, and for me, its book is more souvenir than cooking guide. I’ve actually never cooked from the book tsqirl before — the Sqirl menu is full seemingly simple dishes that are actually comprised of nested recipes — but I love to look through it and soak in the Sqirl vibes.My friend Bill Esparza wrote an unsung cookbook discussing both the ambitious Alta California cuisine happening across Los Angeles and also its beloved street food.
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