Name: Malibu Farm Sunrise to Sunset: Simple Recipes All Day: A Cookbook
Price: 21.8 USD
Availability: InStock
Rating: 4.8 (89 reviews)

Product Description

These 100 recipes will transport you to a breezy beach day, from sunrise breakfasts to celebrating under the stars, from the beloved Malibu Farm restaurant chef and owner.

Malibu Farm Sunrise to Sunset captures the carefree vibe of a beachside vacation with its simple and healthy farm-to-table recipes and gorgeous photography showcasing the changing light throughout a perfect Southern California day. This book brings laidback beachy vibes to your kitchen, making it easy to start the day with Surfers Rancheros, lounge at midday with fika snacks such as Pumpkin Chocolate Bread Pudding, and linger over magic-hour meals like Spaghetti Squash Lasagna.

It’s an ode to unfussy home cooking from an author who truly gets it; Malibu Farm’s path to success is rooted in Helene Henderson’s completely self-taught culinary skills and her simple Swedish sensibility. In essays interspersed throughout the book, Helene shares memories from growing up in Sweden, insights from the restaurant, and the joys of a life by the water. With doable and nourishing recipes like Avocado Pizza with Ricotta Cream and the Big Apple Salad with Brussels Sprouts, Malibu Farm Sunrise to Sunset encourages you to create memorable meals that make every day a beach day, no matter where you are.

Review

“Is beach season over? Not if you delve into Malibu Farm Sunrise to Sunset, the enthusiastic, lavishly photographed new cookbook from Helene Henderson . . . [which] offers easy fare, often vegetable-forward and suitable for outdoor dining, like delicata squash baked with red lentils, a simple flat omelet with a salad plopped on top, and a salad that beckons fall with kale, apples and Brussels sprouts.”—The New York Times

“Each dish celebrates the bounty of California and many are almost too beautiful to eat.”—The OC Register

About the Author

Helene Henderson learned to cook in Sweden, where she grew up. In 1997, she started Lavender Farms Catering in Los Angeles, specializing in organic food. Malibu Farm began in her backyard with cooking classes and catered farm dinners. Now she is the chef and owner of Malibu Farm, which has expanded to restaurants in eight cities. She lives in Malibu with her husband, screenwriter and director John Stockwell, and their three children.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

I had never heard of Malibu, surfers, or female chefs when I was growing up, and I had never aspired to be a chef or restaurateur, but here I am on the Malibu Pier, running two restaurants overlooking a world-famous surf break. And somehow I also ended up with waterfront Malibu Farm restaurants in Newport Beach, Lanai, Miami, New York, Los Cabos, and Zushi Marina in Kanagawa, Japan.

How did I get here? I really don’t know. Maybe through the back door, through the alley, through some passageway I didn’t know existed or even dreamed about. Sometimes you can’t enter through the front door; sometimes there is no path. You have to clear your own way and create your own journey, and mine started in the very north of Sweden.

As a teenager I headed off alone to New York City, without a plan or a mission. My pockets were empty, my English was poor, I knew nobody, but I had a heart full of dreams and hope. After one year in the Big Apple with random jobs in retail and a few stints modeling, I followed a new friend and headed west. In Los Angeles, I first worked in graphic design, then as a server for a catering company, and later as a chef for event planners Along Came Mary, LA Celebrations, and Somerset Catering.

I learned the trade and eventually started my own catering company, Lavender Farms, which I ran out of my home kitchen in Hollywood. I arrived at events in an old beat-up Toyota Land Cruiser. It was a one-woman (non-permitted) operation, but I still was able to cater large events for celebrities, movie studios, and corporations. Although my husband, John, suggested it many times, I never believed in myse

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