Coastal: 130 Recipes from a California Road Trip is a lavishly illustrated how-to manual for making ghee, lox tacos, rhubarb brownies, grilled eggplant yakitori, bacon-fat roasted turnips, and much more. It's also a love letter to California's central coast. Author Scott Clark is a college dropout who cooked at multiple hoity-toity restaurants before opening his own place—Dad's Luncheonette—in a rented caboose on California's Pacific Coast Highway.
A mix of classic American comfort food and crunchy-Californian dishes with multicultural flair, Coastal borrows ample inspiration and ingredients from Mexican, Japanese, French, Korean, and other cuisines. He gives fresh takes on familiar foods—red miso caramel apples, matcha mochi waffles—along with more adventurous fare (head cheese with charred onion mustard, anyone?).
These recipes are "project cooking"—unlikely to be your go-to weeknight meals. Still, Coastal offers everyday inspiration to get creative and elevate the ordinary.
