Tag Archives: East Bay cookbook

The Time Is Ripe For Braised Lamb Shanks with Sweet-and-Sour Kumquats

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Fall-off-the-bone tender lamb shanks get garnished with wine-simmered, sweet-tangy kumquats.
Fall-off-the-bone tender lamb shanks get garnished with wine-simmered, sweet-tangy kumquats.

Admittedly, I often hem and haw, even dodge, duck, and deflect, when people invariably ask me what my favorite recipe is in my cookbook, “East Bay Cooks” (Figure 1, 2019).

It’s like choosing a favorite child — or in my case, only one dessert to eat for the rest of my life.

It just can’t be done.

However, I will concede this: At this time of year especially, I will eagerly flip the pages of my cookbook until I stop longingly at “Braised Lamb Shanks with Sweet-and-Sour Kumquats.”

This comforting dish is from Chef Kevin Gin of Bridges in Danville. It’s one of those fabulous dishes in which your oven really does all the work — turning lamb shanks, cooked with an entire bottle of red wine and aromatics like thyme and rosemary, into fall-off-the-bone lusciousness.

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The Big Unveil

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Voila! Finally, the big reveal: Presenting the cover of my forthcoming cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1 Publishing).

I couldn’t be more excited to show off details of my newest cookbook, due out on Sept. 10, which will feature 41 of the best restaurants and bakeries in the East Bay.

To whet your appetite, that’s the paella from La Marcha Tapas Bar in Berkeley, and the lamb larb from Belcampo in Oakland’s Jack London Square prominent on the cover. The photos are all by the incredibly talented photographer Eva Kolenko.

What else will you find inside?

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