Cover -- Title -- Dedication -- Copyright -- AUTHORS' ACKNOWLEDGMENTS -- CONTENTS -- INTRODUCTION -- DOWNTOWN LOS ANGELES -- THE RESTAURANTS -- ABOUT THE FLAVORS -- ABOUT THE RECIPES -- A FEW NOTES -- CHAPTER 1 spicy

Tuscan melon and Persian cucumber salad with cacik -- Salted cucumbers with avocado and ginger-soy dressing -- Fennel, kale, shaved cauliflower, and apple with creamy dill dressing and bacon bread crumb persillade -- Crudités with walnut-miso bagna cauda -- Blistered green beans with fenugreek-chipotle tomato sauce -- CHAPTER 3 bright

Sweet potatoes with aonori mascarpone butter, feta, and honey -- Rutabaga and pancetta with lemon, anchovy, and capers -- Bulgur pancakes with grape leaves, raisins, and goat cheese -- Eggplant with avocado, Persian cucumbers, herbs, and cipollini-buttermilk dressing -- Berberé chicken and creamy Pecorino rice -- Hand-torn pasta -- Hand-torn pasta with yuzu, dashi, and brown butter -- Pork belly with sujuk spices and hand-torn pasta -- CHAPTER 6 creamy

Coffee-rubbed prime rib with mint and rose pickled red onions -- CHAPTER 8 flaky