The Auntie Em's Cookbook: A Musician's Guide to Breakfast and Brunch

Theresa Wahl, chef-owner of L.A. retro-hip hotspot Auntie Em's Kitchen, showcases her simple and beloved recipes for breakfast, brunch, and dessert in a cookbook that celebrates seasonal and local flavors. Drawing inspiration from her past as a punk guitarist, Wahl pairs her recipes with a playlist, sharing her belief that food tastes better when there's music in the kitchen. Rich with photography by David Kiang, The Auntie Em's Cookbook takes American comfort food into the modern era with a relaxed style and a commitment to deep flavor. Theresa Wahl is the chef and owner of Auntie Em's Kitchen, a cafe and catering business in L.A.'s Eagle Rock neighborhood. In the 1990s, she was a singer and guitarist for the Red Aunts, an all-female punk band that toured the United States and Europe for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing, she started catering gigs for bands and their crews. This led to the 2002 opening of her cafe, where she quickly developed a following for her comfort food and baked goods with a punk-rock edge. Wahl lives in Los Angeles, California, with two dogs and several chickens.

Table of Contents:
Introduction Spring Crab Cakes and Eggs with Chipotle Aioli and Cilantro Pesto Roasted Asparagus with Lemon Gremolata and Breadcrumbs Vegetarian Red Flannel Hash Corned Beef and Eggs with Homemade Mustard Garden Lettuces and Herbs with the Perfect Poached Egg Rhubarb Compote Strawberry Goat Cheese and Arugula Salad Savory Bread Pudding with Applewood Smoked Bacon and Fresh Spring Herbs Spring English Pea Asparagus and Edamame Salad with Shaved Parmesan Roasted Indian Spiced Carrots Scalloped Potatoes with Aged Cheddar and Scallions Roasted Asparagus and Spring Onion Frittata Crabby Deviled Eggs Artichoke Baked Eggs Summer Tomato Frittata with Green Tomato Chow Chow Tomato Avocado and Fried Egg Tartine Best Cobb Ever Mables’ Short Stack Pancakes with Raspberries, Blackberries, Strawberries and Bananas Grilled Skirt Steak Salad with Apple Cider Vinaigrette Peach, Burrata, Basil, Prosciutto and Toasted Hazelnut Salad Orzo, Teardrop Tomatoes, Wild Arugula and Kalamata Olive Salad Heirloom Tomato and Heirloom Bean Salad Baked Eggs In Spicy Tomato and Fennel Sauce Classic French Toast with Seasonal Fruit Granola Berry and Yogurt Parfait Preserving the End of Summer Mom’s Bread and Butter Pickles Spicy Refrigerator Pickles Spicy Ketchup Roasted Tomato Salsa Lisa’s Fresh Tomato Salsa Pickled Beets Slow Roasted Tomatoes Fall Slow-roasted Smoked Pork, Collard Greens and Scrambled Eggs with Tomatillo Salsa Fried Green Tomatoes and Eggs Herb-roasted Potatoes Fig Tartine with Blue Cheese Spread, Toasted Hazelnuts, Prosciutto Indian Spiced Chickpea Salad Spicy Pimento Cheese and Bacon Tartine Shredded Brussels Sprout, Sage and Potato Hash with Poached Eggs Pumpkin Pancakes with Sauteed Persimmons Toasted Pecans and Cinnamon Whipped Cream Fennel Slow Roasted Tomato and Parmesan Breakfast Salad Topped with a Poached Egg Apple and Sausage Scramble with Fried Sage Pear Cranberry and Walnut Compote Winter Old-fashioned Biscuits and Sausage Gravy Spicy Sausage and Cheddar Cheese Grits Noah’s Vegetarian Breakfast Torta Cranberry Beans with Black Kale and Red Chiles Baked Pear and Ginger French Toast Wilted Garlic Greens Swiss Chard Gratin Kale Potato and Mushroom Sauté with Baked Eggs Baked Eggs En Croute with Ham and Leeks Smoked Salmon and Fennel Scramble with Crème Fraiche and Dill Wilted Spinach and Lentil Salad Topped with a Poached Egg Beet and Blood Orange Salad Desserts and Baked Goods Red Velvet Cupcake Chocolate Cream Cheese Brownies Triple Apple Caramel Pie Caramel Monkey Bread Maple Pecan Sticky Buns Nectarine Cornmeal Upside Down Cake Grandma’s Apple Strudel Thin and Crispy Chocolate Chip Cookies Coconut Layer Cake Oatmeal Cream Pies Pink Grapefruit Chiffon Cake Little Nectarine Pies Peach and Pluot Pie Apricot Crostada Chocolate Pot De Crème with Olive Oil and Sea Salt Shaker Lemon Pie Vanilla Bean Whipped Cream Lemonie Lemon Bars Green Tea Cake The Staples Raspberry Lemonade Mint Iced Tea The Perfect Scrambled Eggs The Perfect Poached Egg The Perfect Fried Egg Chipolte Aioli Cilantro Pesto Apple Cider Vinaigrette

About the Author :
Theresa Wahl is the chef and owner of retro-hip hotspot Auntie Em's Kitchen in L.A.'s Eagle Rock neighborhood. In the 1990s, Terri was a singer and guitarist for the Red Aunts, an all-female punk band that toured the U.S. for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing she started catering gigs for bands and their crews. This led to the 2002 opening of Auntie Em's Kitchen, where she quickly developed a following for her baked goods and comfort food with a punk-rock edge. Wahl lives in Eagle Rock with her two dogs and several chickens.

Review :
"Tenacious D loves Auntie Em's. Her delicious nutrients are always energizing and indie-fresh. Where does she find those unbelievable recipes? Somewhere over the rainbow?" — Jack Black (of the D) "This cookbook is a gem, especially for a foodie who loves music. Beautifully photographed, the book features mouthwatering recipes from Auntie Em's Kitchen in Eagle Rock, and she pairs them with a playlist. Combining the talents of her old profession as a punk rock guitarist with her newer one in the restaurant business is such a great idea! This book will fly off shelves." — Margot Ferris, Pages Bookstore, Manhattan Beach "I'm excited to finally be able to bring Terri Wahl's world home with me to recreate the inimitable Auntie Em's vibe at home. I'll throw on some 80s English punk on the stereo (Siouxsie & the Banshees "Kaleidoscope," perhaps), gather my friends and loved ones on my porch, and pogo around the kitchen while I cook up some of my fave cravings: Mabel's Short Stack, the best grits and eggs this side of the Mississippi, and that amazing coconut cake." — Kate Schellenbach, Luscious Jackson & Beastie Boys "I like to go to the races at Hollywood Park, but I don't usually win with the horses, so afterward I go to Auntie Em's and drown my sorrows in a red velvet cupcake. It never fails me." — Russell Mael, Sparks "The first time I went to Auntie Em's, I knew this was my place. I love everything about it and could eat there every day. Of course that means I'd be eating a cupcake every day and I just can't have that." — Josh Klinghoffer, Red Hot Chili Peppers "Anyone with an appreciation for homey and scrumptious food will love this book." — LA Weekly Squid Ink