The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles

The vendors of Los Angeles’ Grand Central Market have been serving up breakfast, lunch, and dinner in downtown L.A. since 1917. After undergoing a renaissance of sorts in 2012, the market is now a showcase for some of the city’s most inventive chefs, offering up a huge variety of foods, including coconut-cream doughnuts, watermelon slushies, savory carnitas, and cold, smoky ramen. Yellin, president of the real estate management and development firm that owns and operates Grand Central Market, and West (Truffle Boy), the creative director of the market’s 2012 revitalization, share the story of the market, its vendors, and customers. Readers are given instructions on how to create favorite market dishes such as Eggslut’s popular “Slut,” which features coddled eggs with potato puree served in a mason jar; Golden Road Brewing’s crunchy avocado tacos; and Sticky Rice’s Thai barbecue chicken, among other outstanding fare. Although the ramen recipe from Raman Hood’s Rahul Khopkar is difficult to prepare, most recipes come together fairly quickly and are easily sourced, and the instructions are clear and to the point. Yellin and West clearly have an emotional connection with the market, and their affection shines through in this terrific collection. [em](Oct.) [/em]