Vibrant and unexpected, The Juhu Beach Club Cookbook brings the outsized opinions and culinary daring of Preeti Mistry, chef/owner of Oakland's Juhu Beach Club, to the page. Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations.
Organized by feeling rather than course or season, with sections like Mom Meals, Masala Mashups, and JBC Classics, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic energy and wide-ranging influences of one of the West Coast's most up-and-coming chefs.
Chef Mistry is both cook and activist. An export from London, having gone through the whole culinary school then “fine dining” mincer, she now lives and cooks at her own place in the USA where her takes on Indian food have Preeti producing — in her own words — “lusty, uncomplicated and a little messy” food that really, REALLY belies this description. Her food is simply a reflection of her, colourful, bright, loud, uncompromising, opinionated, fun. It kind of reminds me of the dishes from Spuntino. That is, if that food had come from a queer, brown, loud-mouthed, small woman who takes no shizz from anyone. Buy the book, cook from it and mourn only that England’s loss was America’s gain.