The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety.Read more...
The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette.
A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-10-21
- Reviewer: Staff
Alan Jackson, the man behind the successful Los Angeles-based food chain Lemonade café, shares his take on SoCal comfort foods in this bright and cheerful collection. With recipes like these, it is easy to understand why his cafe is so popular among locals: corn chowder, beef stroganoff, mac and cheese, chicken chili, and basic chocolate chip cookies are never-fail classics, and the lion's share of the cuisine. Jackson also offers inventive riffs like roasted parsnips with pecorino cheese and a farro and spaghetti squash salad with pomegranate vinaigrette. There are also thoughtful applications for leftover buttermilk baked chicken, beef short ribs, and chicken basque—three dishes that require more preparation but are surely worth the effort. Virtually all of his recipes are well thought-out and clearly explained; novices as well as pros will find something that's worth a try. Fans of Ina Garten's simple approach to tasty food will savor this attractive and accessible collection. (Nov.)