East Bay Cooks
Signature Recipes from the Best Restaurants, Bars, and Bakeries
With recipes from over forty of the East Bay’s most creative chefs, this beautifully designed cookbook is an entrée into one of the nation’s most dynamic food scenes.
The East Bay has always remained true to itself. It includes Oakland, the most ethnically diverse population in the nation; Berkeley, the birthplace of the Free Speech Movement; the island of Alameda, with its artisan breweries, wineries, and distilleries; and the Livermore Valley, one of California’s oldest winemaking regions.
East Bay Cooks is an impressive collection of eighty signature dishes from forty of the city’s leading restaurants. It’s a region that’s got you covered, no matter what the craving. An uncomplicated taco with the power to stir the soul? A nourishing bowl of authentic Singaporean laksa? Shrimp and grits with layers of flavors never imagined? It’s all here, and designed with home cooks in mind, so that re-creating signature dishes from the area’s favorite chefs has never been easier.
“Finally, a book that spotlights the bootstrap, high-flying, gung-ho spirit that’s shaped the culinary creativity of the long-overlooked East Bay. Veteran food writer Carolyn Jung beautifully captures the stories of the people and savors that have made the region an exciting multicultural force in the food world.” —Andrea Nguyen, James Beard Award-winning author
“The East Bay is a place where cooks weave food traditions like strands in a nest, a mingling of dishes by new and long-settled immigrants, descendants of the Great Migration and of Berkeley’s culinary revolution, and chefs who cook to bolster community. Only Carolyn Jung, who combines the skills of a cook and a journalist, could tease it all apart so deftly and so deliciously.” —John Birdsall, James Beard Award-winning writer
“East Bay Cooks shows how Oakland and its environs have grown to embrace myriad nationalities and cuisines to make it one of the most exciting destinations for good eating in the country, if not the world. —Rick Rodgers, culinary teacher and award-winning cookbook author