EAT. COOK. L.A.

“Food writer Crapanzano (The London Cookbook) is a New Yorker with the culinary heart and soul of an Angeleno. Here she considers the menus of restaurants, coffee and juice bars, and food trucks from across L.A. to present 80 excellent recipes that focus on simplicity, freshness, and bright flavors. . . The City of Angels takes flight in this vibrant survey of its diverse cuisine.”
– PUBLISHERS WEEKLY

“In EAT. COOK. L.A., Aleksandra Crapanzano deftly explains the real reason we love to eat in L.A. restaurants: they have the best home-style cooking in America. The city’s obsession with all things casual and healthy means that its chefs are dishing out seasonal vegetables with romesco, cornmeal pancakes with turmeric butter, and chocolate sesame cake, a wildly exciting sprawl of restaurant dishes you can cook at home. Better still, Aleksandra, through her wide-ranging curiosity and engaging voice, makes you want to race to the kitchen. Her stunning book captures a moment in cooking that we’re all going to want to embrace–and preserve!”
—Amanda Hesser, cofounder and CEO of Food52
 
“The L.A.-centric recipes you want right now! With chefs building on rich immigrant cultures, dynamic ingredient combinations, and bountiful markets, Aleksandra’s book showcases the recipes that make L.A. one of the most exciting places, anywhere, to eat.”
—Heidi Swanson, author of Super Natural Cooking
 
“Aleksandra Crapanzano has written a bright, informative, elegantly composed insider’s guide to the great L.A. restaurant revolution, which even a grumpy New Yorker can love.”
—Adam Platt, restaurant critic, New York magazine 
 
“Aleksandra Crapanzano’s superlative new book, EAT. COOK. L.A., turns my sprawling–often unruly–city into a charming, quirky city chock-full of the best we have to offer. For locals like me, it’s a book to be proud of. For out-of-towners, the stories, photographs, and recipes here will give you a wonderful sampling of what all the fuss is about.”
—Nancy Silverton, chef-proprietor of Mozza


Praise for The London Cookbook:

“When I say this cookbook does justice to one of the world’s most delicious cities, that’s no small feat. Aleksandra Crapanzano deftly captures the pulse and vitality of London’s new food landscape while honoring its culinary architects.”
—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate

“I can’t imagine anyone as perfect as Aleksandra for the task of capturing the amazing spirit (and surprises) of the new gastronomic London. A celebrated food writer in the U.S., she also happens to know our city like the back of her hand, writes beautifully, and has the wit and imagination needed to uncover the city’s best kept culinary secrets, its variety, and its flavors.”
—Ruth Rogers, owner of The River Café