Three Local Chefs Debut Cookbooks

The Modern Salad

By Elizabeth Howes

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Pulling inspiration from the Burmese tea leaf salad, a traditional mixture of pickled leaves, crunchy beans, garlic, and other herbs, Howes, a San Diego native who now works as a chef and wellness consultant in the Bay Area, offers more than 35 spins on the salad.

Three Local Chefs Debut Cookbooks

Must-try recipe

“The coconut-matcha jeweled rice salad is most closely aligned with the iconic Burmese tea leaf salad. The jewel-toned ingredients are well-suited for a fall San Diego fete.”

Dancing in the Kitchen

By Colleen Duffy-Someck

Dancing opens like a memoir, with the Jimbo’s…Naturally! co-owner delving into her 21-year struggle with—and recovery from—anorexia and bulimia before sharing recipes grounded in simple, whole foods. Think maple nut crunch granola, a Jimbo’s store favorite.

Three Local Chefs Debut Cookbooks

Must-try recipe

“The flavors of my Mexican lasagna have your taste buds singing—from the jalapeño pepper, garlic, and cilantro to the pinto beans and corn tortillas.”

Claudia’s Cocina

By Claudia Sandoval

The MasterChef season six winner starts with Mexican cooking basics like corn tortillas before moving on to more challenging fare like birria. She also nods to regions not often associated with a local cuisine, like Mazatlán, where her grandparents once owned a seafood restaurant.

Three Local Chefs Debut Cookbooks

Must-try recipe

“Arroz con leche is a quintessential Mexican dessert. This recipe keeps the warm cinnamon rice pudding texture inside with a delicious gluten-free crust outside.”

Three Local Chefs Debut Cookbooks