Coastal: 130 Recipes from a California Road Trip

Named a Best Cookbook of Spring 2025 by Eater, Los Angeles Times, and Epicurious

"Between lush photos from Cheyenne Ellis, gorgeous descriptions from Andrews and recipes that make the most of local bounty (think perfect Meyer lemonade and Dungeness crab rice), it's a treat for all senses." --The Los Angeles Times

"With his debut cookbook, Clark, chef and owner of Dad's Luncheonette, wanted to celebrate California's Central Coast. He succeeds on every count." --Library Journal, starred review

A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.

Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark's beloved sandwich-and-pie shop, Dad's Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles.

Clark's accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including:

• Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade)
• Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes)
• Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad)
• Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca)

Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere.

QUINTESSENTIALLY CALIFORNIAN: Scott Clark's Californian culinary training shows through in his stellar recipe list, laidback storyteller's tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page.

HOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark's "aha!" techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels.

MULTICULTURAL INFLUENCE: Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines.

Perfect for:

• Home cooks who cook locally and seasonally
• Residents and visitors of California or anyone who enjoys California cuisine
• Foodies who collect regional cookbooks rich with history and visuals
• Parents who want to put fun but healthy things to eat on the table for their kids
• Armchair travel readers
• Fans of regenerative/farm-to-table approaches
• Fans of The Bear and tough-yet-well-trained culinary personalities
• Readers of Six California Kitchens, Tartine, Gjelina, and The French Laundry Cookbook

Author: Scott Clark,Betsy Andrews
Publisher: Chronicle Books
Published: 03/11/2025
Pages: 384
Binding Type: Hardcover
Weight: 3.35lbs
Size: 10.10h x 8.10w x 1.10d
ISBN: 9781797226644


Review Citation(s):
Library Journal 01/01/2025 pg. 20
Publishers Weekly 03/03/2025

About the Author
Scott Clark started his culinary career with a backpack full of his mother's borrowed knives, big dreams, and a hunger for the craft of cooking. He cooked at Vidalia in Washington, DC, and at Restaurant Eve in Alexandria, Virginia, where the kitchen showcased the Chesapeake region's ninety-seven bounties. In San Francisco's Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. Clark is now the owner and operator of Dad's Luncheonette and lives in Half Moon Bay with his daughter.

Betsy Andrews is a James Beard, International Association of Culinary Professionals, and Society of American Travel Writers award-winning journalist. She lives in Brooklyn, but she's been traveling the Central California coast and staying with family there since childhood. She is a contributing editor at Food & Wine, SevenFifty Daily, and Imbibe and writes for many other publications. She is also a prize-winning poet; her books are New Jersey (University of Wisconsin Press), The Bottom (42 Miles Press), and Crowded (Nauset Press).

Cheyenne Ellis is fourth-generation Californian and the daughter of a photographer and a stuntman turned film director. She works from a home base in Bonny Doon on the Central California Coast, splits her time between Los Angeles and San Francisco, and travels the world for projects. She is most at home in nature, and her images are very much about having a good time. In Ellis' book, everyone deserves an all-access pass to happiness.