The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market

Wow, what a great book. In addition to being simply gorgeous, the recipes are creative, intriguing, and actually quite tasty.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.

This is an exciting and beautifully well written book. I read the whole book the evening I got it, cover to cover, and I am not an avid cook! The photos are exquisite, the layout and descriptions are succinct and Laura McLively‘s suggestions and tips are not just helpful but encouraging for someone like me, a cheese and olives for dinner kind of person. In The Berkeley Bowl Story section of the book, Laura McLively’s affection and awe of the Yasuda family founders clearly comes through. The first recipe I tried was the Beans and Greens. I did substitute chard for the Tiawanese spinach, as this was something I already had on hand. Absolutely easy and fun to prepare and so delicious!! My next food adventure was the Catalan-style Gai Lan with Raisins and Pine Nuts. Again, with this recipe I substituted the suggested broccoli for the Gai lan. I don’t live in Berkeley but was able to go to my local market and get the suggested substitution veggie! This meal was also delicious and easy to prepare. I’m inspired to be braver in my food choices because of your cook book Laura McLively! Thank you for opening up the food adventure gates for someone like me. Your Berkeley Bowl Cook Book is my guide and ticket to ride!!

I am so impressed with this cookbook! First, it is a work of art. This book is so beautiful, you could put it on your coffee table and it will become a topic of conversation for your guests. The author has added wonderful background information and the photos are phenomenal. But beyond that, the recipes are great. I’ve already been able to try a few, and each one is a winner. My favorites so far are the “Ramped-Up Mushrooms,” “Three Sisters Succotash with Crispy Sage,” and “Kiwano Cooler.” I should mention that I am by no means an expert cook, but I found the recipes easy to follow and the notes super helpful. I can’t wait to pick up some more exotic produce from the market to try more recipes!

Did not realize this is a vegetarian cookbook! I shop at Berkeley Bowl all the time and feel like the recipes could be more exciting, also the book lacks photographs of actual dishes you’ll be cooking.

This cookbook has been a refreshing addition to my collection. I truly find it therapeutic to look through. While I do not live in the Bay Area with access to the Berkley Bowl, I do look forward to exploring the specialty stores in my home town in hopes of coming across these delicacies. I know I've seen many of these ingredients before and have shied away just because they're unfamiliar. Thank you Laura for putting a spotlight on these hidden (or shall I say overlooked) gems!