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Coastal: 130 Recipes from a California Road Trip
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 storybook of free-spirited Californian living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at 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,
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 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 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 Coastal is inspired by the mash-up of cultures along the west 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
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
Armchair travel readers
Fans of regenerative/farm-to-table approaches
Fans of The Bear and tough-yet-well-trained culinary perso
Coastal is a visual storybook of free-spirited Californian living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at 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,
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 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 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 Coastal is inspired by the mash-up of cultures along the west 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
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
Armchair travel readers
Fans of regenerative/farm-to-table approaches
Fans of The Bear and tough-yet-well-trained culinary perso
384 pages, Hardcover
Published March 11, 2025
13 people are currently reading
125 people want to read
About the author
Scott Clark
228 books1 followerScott Clark was a comic book artist who worked for Wildstorm, Marvel Comics, Aspen Comics and DC
Scott Clark got his start in the early 1990s drawing for small publishers but came to be known through his work for the then Image studio Wildstorm and later Marvel Comics. After working for a short time at Aspen Comics, he returned to the now DC Comics-owned Wildstorm and then DC Comics proper, working on titles like Brightest Day. Most recently he worked on the New 52 Grifter series and covers for Deathstroke and was the artist for the Martian Manhunter back-up in the new Justice League of America series.
Scott Clark got his start in the early 1990s drawing for small publishers but came to be known through his work for the then Image studio Wildstorm and later Marvel Comics. After working for a short time at Aspen Comics, he returned to the now DC Comics-owned Wildstorm and then DC Comics proper, working on titles like Brightest Day. Most recently he worked on the New 52 Grifter series and covers for Deathstroke and was the artist for the Martian Manhunter back-up in the new Justice League of America series.
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Displaying 1 - 27 of 27 reviews
July 2, 2025
It’s rare for me not to love a cookbook. This was a weird one… it felt very inauthentic and like a trendy caricature of what a central Californian should be eating and doing. Including the obligatory mentions of cold plunges, saunas, 6am wakeups followed by meditation, drinking kimchi juice instead of coffee(?)… they really beat you over the head with the Cool Surfer Guy verbiage in almost every recipe intro, to the point you’re like alright are you just massively playing this up for marketing? I probably sound a bit harsh but if you read the book I think you get what I mean.
Anyway, more tangibly, I found the book hard to read — the font of the blurbs is both orange and in a handwriting-scrawl font, so it was SO difficult to read and I eventually had to give up; the main intro was 6+ pages straight single-spaced without a single paragraph or line break (they use random orange dots to seemingly break up sections instead? Why make things harder to read?!); the copy included many unnecessary commas that added to generally clunky writing (“store, in the fridge, for up to one week)”; and I didn’t really understand how the organization of the book worked — instead of being organized by apps/entrees/desserts or something similar, it was organized kind of by occasion, kind of by location, kind of by…vibe? It just jumped around so much.
Overall it felt both editorially rushed and overly aspirational ~California vibe~.
The photographs were beautiful. I really enjoyed the kitchen tips section.
Anyway, more tangibly, I found the book hard to read — the font of the blurbs is both orange and in a handwriting-scrawl font, so it was SO difficult to read and I eventually had to give up; the main intro was 6+ pages straight single-spaced without a single paragraph or line break (they use random orange dots to seemingly break up sections instead? Why make things harder to read?!); the copy included many unnecessary commas that added to generally clunky writing (“store, in the fridge, for up to one week)”; and I didn’t really understand how the organization of the book worked — instead of being organized by apps/entrees/desserts or something similar, it was organized kind of by occasion, kind of by location, kind of by…vibe? It just jumped around so much.
Overall it felt both editorially rushed and overly aspirational ~California vibe~.
The photographs were beautiful. I really enjoyed the kitchen tips section.
December 17, 2024
Coastal is an essentially a love poem to the California Coast in the guise of a cookbook. Scott Clark was chef of an awarding-winning kitchen in San Francisco and decided to leave it and open a railcar diner off the Central Coast Highway. The pictures are beautiful and Clark's writing is open as if he is just chatting with friends. The recipes have a cool laidback vibe. And I loved the sidebar stories highlighting coastal farms and ranchers. Not all the recipes are to my taste, but I enjoyed reading about local coastal ingredients and am inspired to branch out a bit more. This is one of those rare cookbooks that can really be read cover to cover! Thank you to NetGalley for the chance to read and review this book!
April 21, 2025
The photos are beautiful and the recipes look delicious! I love the design of this book. The photos just jump off the pages! The recipes I'm most excited to try are dads potato chips, CA Muddy Buddies, pretzel crispies,onboard oreos and Pumpkin bread with salty butter. Special Thank You to Scott Clark,Betsy Andrews, Chronicle Books and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.
December 13, 2025
I was drawn to Coastal because of its California road trip premise, and visually the book delivers. The photography of the California coast is beautiful and abundant, which is the book’s biggest strength. However, there are far more photos of the author and his family than of the actual food, which felt like a missed opportunity for a cookbook.
As someone who loves California coastal cuisine, I was disappointed by the recipes. Out of roughly 130, only one or two appealed to me as dishes I’d realistically make. Many feel overly fussy, rely on hard-to-find ingredients (even for someone in the Bay Area), and didn’t spark much excitement. Overall, it’s a pretty book but not a great cookbook—I usually walk away from a new cookbook eager to try many recipes, and this one simply didn’t leave me hungry
As someone who loves California coastal cuisine, I was disappointed by the recipes. Out of roughly 130, only one or two appealed to me as dishes I’d realistically make. Many feel overly fussy, rely on hard-to-find ingredients (even for someone in the Bay Area), and didn’t spark much excitement. Overall, it’s a pretty book but not a great cookbook—I usually walk away from a new cookbook eager to try many recipes, and this one simply didn’t leave me hungry
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December 12, 2025A good handful of the recipes don't have any photos, but there's still tons of glamour shots of the shirtless author throughout the book which sure is an interesting choice
September 26, 2024
Coastal is a sampler of the sights and flavors of the beautiful central coast of California. Full of photos of both food and scenery, the book is a feast for the eyes. The story follows a chef with high-end dining creds to his roadside sandwich shop that embraces local and straightforward foods and on a trip down the coast with inspired menus along the way. After an introduction where readers can learn a bit about the chef and his path, tools and pantry staples, the chapters break into menus for each stop. The first chapter, "the go-tos" are the building blocks and basics (like mayo, pickled items and spice blends) for many of the recipes. "Afternoon at dad's " takes readers into Scott Clark's luncheonette, with recipes from his menu to reproduce at home if Half Moon Bay isn't a quick drive away. And then we are off with "road trip snacks", because every road trip needs snacks between stops. "Post-break breakfast" sets out multiple ways to start a morning off right. "Visit to the seaside farmers" is a vegetarian dream and treat for omnivores as well. "Fishing and foraging" handles coastal California seafood in a way to showcase local ingredients while "after the hunting trip" highlights local meats. The menus set out for "lunch in the vineyard", "grilling on pismo beach", and "sailing to the channel islands" are well thought out dishes that compliment each other and the setting that they were made for. And finally, "back home with the kid" finishes off the trip on a high note with some treats for kids as well as adults as they unpack and unwind. Recipes throughout the book highlight the ingredients locally found but can be adapted to those found around the country. They are structured with a header brief; ingredient list, which is broken down by the component parts of a dish; instructions on how to make each component; and bullets for time, yield, and special equipment; and the occasional pro-tip. The book was a feast for the eyes and a pleasure to read and I can't wait to try several of the recipes in my own kitchen.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, Chronicle Books) for an honest review. The opinion expressed here is my own.
I received access to this ebook thru NetGalley (for which I want to thank NetGalley and the publisher, Chronicle Books) for an honest review. The opinion expressed here is my own.
December 27, 2024
𝘊𝘰𝘢𝘴𝘵𝘢𝘭 is a collection of over 100 recipes inspired by trips along the central California coastline from Scott Clark and Betsy Andrews. Clark is the head chef and co-owner of Dad’s Luncheonette, a Bay Area seaside diner on Highway 1 dedicated to serving roadside classics with a local, seasonal, farm-to-table focus. The cookbook has a similar flair.
After an introduction in which Clark explains his background and how Dad’s Luncheonette was born and then sections featuring cooking tips and gear, appliance, and basic ingredient recommendations, the book goes into recipes organized into 11 sections.
* The Go-Tos (building blocks for later recipes, like ghee and mayonnaise)
* Afternoon at Dad’s (dishes from or in the spirit of Dad’s Luncheonette)
* Road Trip Snacks (tasty snacks for long drives)
* Post-Break Breakfast (hearty and healthy foods to start the day)
* Visit to the Seaside Farmers (recipes featuring fruits and veggies from local farms)
* Fishing and Foraging on the Coast (dishes using elements that can be found in the wild)
* After the Hunting Trip with Pals (“meat and potatoes” plates that pay respect to hunting and its bounties)
* Lunch in the Vineyard (daintier and more elegant fare inspired by wine country and day drinking)
* Grilling on Pismo Beach (beach barbecue recipes)
* Sailing to the Channel Islands (seafood dishes and boat snacks)
* Back Home with the Kid (nourishing and hopefully stress-free foods)
I am excited to try the Hen of the Woods Hamburger Sandwich and Earl Grey Icebox Pie in particular. For the most part, the recipes might be too elevated for the typical home chef, but they are fun to peruse and draw inspiration from. I enjoyed the variety of dishes, the vibrant scenic imagery, and appetizing food photography. But I do wish a food picture accompanied each dish or drink and that the recipes had numbered steps instead of a paragraph layout.
Thank you to Chronicle Books and NetGalley for an advance reader’s copy in exchange for an honest review.
After an introduction in which Clark explains his background and how Dad’s Luncheonette was born and then sections featuring cooking tips and gear, appliance, and basic ingredient recommendations, the book goes into recipes organized into 11 sections.
* The Go-Tos (building blocks for later recipes, like ghee and mayonnaise)
* Afternoon at Dad’s (dishes from or in the spirit of Dad’s Luncheonette)
* Road Trip Snacks (tasty snacks for long drives)
* Post-Break Breakfast (hearty and healthy foods to start the day)
* Visit to the Seaside Farmers (recipes featuring fruits and veggies from local farms)
* Fishing and Foraging on the Coast (dishes using elements that can be found in the wild)
* After the Hunting Trip with Pals (“meat and potatoes” plates that pay respect to hunting and its bounties)
* Lunch in the Vineyard (daintier and more elegant fare inspired by wine country and day drinking)
* Grilling on Pismo Beach (beach barbecue recipes)
* Sailing to the Channel Islands (seafood dishes and boat snacks)
* Back Home with the Kid (nourishing and hopefully stress-free foods)
I am excited to try the Hen of the Woods Hamburger Sandwich and Earl Grey Icebox Pie in particular. For the most part, the recipes might be too elevated for the typical home chef, but they are fun to peruse and draw inspiration from. I enjoyed the variety of dishes, the vibrant scenic imagery, and appetizing food photography. But I do wish a food picture accompanied each dish or drink and that the recipes had numbered steps instead of a paragraph layout.
Thank you to Chronicle Books and NetGalley for an advance reader’s copy in exchange for an honest review.
June 7, 2025
This cookbook exudes such a California, and especially a mid-coastal California, vibe. It shines a light on fresh, local ingredients, celebrating the farmers and food businesses, and the towns that string along the beautiful coast, and is full of interesting and innovative recipes.
The author, Scott Clark, moved to California from the east coast and notably worked in a top San Francisco restaurant before opening a restaurant of his own, Dad’s Luncheonette, in a converted train caboose just south of the city in charming Half Moon Bay. This is a book you can sit and read for hours and will find yourself wanting to visit the growers, towns, and coastal spots highlighted, in addition to flagging lots of recipes to make. The photography is an abundant mix of the coastal areas, ingredients, the road trips the author takes, and of course, the food.
The recipes are a notch-above everyday cooking, so this is the kind of cookbook you plan to cook from. For example, I made the Oyster Po’Boys with Smoked Padrón Mayo, by making the Oven-Dried Tomatoes the day before. Together with an amped up mayo, they complemented the crispy Old Bay Seasoning/cornmeal fried oysters. I did make a substitution on the mayo, instead of smoking fresh peppers, I used pickled peppers and added smoked paprika. As for the tomatoes, they are absolutely worth the very long, very slow roast and I can not wait for Early Girl tomatoes from the farmer’s market this summer to make a batch with them. Also on my list of recipes to make are the Miso Walnut Chocolate Chip Cookies.
I am lucky to have been to a lot of the places featured in the book, including the amazing Harley Goat Farm, and also to have had a meal at Dad’s Luncheonette. The hamburger and homemade potato chips dusted with nutritional yeast were both excellent.
Chronicle Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
The author, Scott Clark, moved to California from the east coast and notably worked in a top San Francisco restaurant before opening a restaurant of his own, Dad’s Luncheonette, in a converted train caboose just south of the city in charming Half Moon Bay. This is a book you can sit and read for hours and will find yourself wanting to visit the growers, towns, and coastal spots highlighted, in addition to flagging lots of recipes to make. The photography is an abundant mix of the coastal areas, ingredients, the road trips the author takes, and of course, the food.
The recipes are a notch-above everyday cooking, so this is the kind of cookbook you plan to cook from. For example, I made the Oyster Po’Boys with Smoked Padrón Mayo, by making the Oven-Dried Tomatoes the day before. Together with an amped up mayo, they complemented the crispy Old Bay Seasoning/cornmeal fried oysters. I did make a substitution on the mayo, instead of smoking fresh peppers, I used pickled peppers and added smoked paprika. As for the tomatoes, they are absolutely worth the very long, very slow roast and I can not wait for Early Girl tomatoes from the farmer’s market this summer to make a batch with them. Also on my list of recipes to make are the Miso Walnut Chocolate Chip Cookies.
I am lucky to have been to a lot of the places featured in the book, including the amazing Harley Goat Farm, and also to have had a meal at Dad’s Luncheonette. The hamburger and homemade potato chips dusted with nutritional yeast were both excellent.
Chronicle Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
December 7, 2024
"Coastal" is a visual and culinary delight, showcasing the beauty of California's coastal landscape and the mouthwatering dishes inspired by the region's vibrant culinary traditions. Authors Scott Clark and Betsy Andrews, owners of the celebrated Big Sur Bakery, invite readers on a delectable journey that celebrates the spirit and flavors of the Golden State.
The book's stunning photography captures the essence of coastal California, transporting readers to the picturesque beaches and misty forests that define the region. With recipes that range from classic favorites like Cioppino and Fish Tacos to innovative dishes such as Avocado-Cucumber Gazpacho and Persimmon Pound Cake, "Coastal" offers a diverse array of dishes that showcase the rich bounty of California's local ingredients.
More than just a cookbook, "Coastal" is a love letter to the spirit of California and the power of good food to bring people together. Clark and Andrews share personal anecdotes and insights throughout the book, making it a captivating and engaging read that will inspire both novice and experienced cooks.
In short, "Coastal" is a must-have for anyone who appreciates the beauty and flavors of California's coastal cuisine. Its gorgeous photography, delectable recipes, and engaging storytelling make it a culinary gem that will surely ignite your wanderlust and inspire you to embark on your own California road trip.
** Thank you to NetGalley and the publisher for providing a digital ARC of this book in exchange for my honest review **
The book's stunning photography captures the essence of coastal California, transporting readers to the picturesque beaches and misty forests that define the region. With recipes that range from classic favorites like Cioppino and Fish Tacos to innovative dishes such as Avocado-Cucumber Gazpacho and Persimmon Pound Cake, "Coastal" offers a diverse array of dishes that showcase the rich bounty of California's local ingredients.
More than just a cookbook, "Coastal" is a love letter to the spirit of California and the power of good food to bring people together. Clark and Andrews share personal anecdotes and insights throughout the book, making it a captivating and engaging read that will inspire both novice and experienced cooks.
In short, "Coastal" is a must-have for anyone who appreciates the beauty and flavors of California's coastal cuisine. Its gorgeous photography, delectable recipes, and engaging storytelling make it a culinary gem that will surely ignite your wanderlust and inspire you to embark on your own California road trip.
** Thank you to NetGalley and the publisher for providing a digital ARC of this book in exchange for my honest review **
July 23, 2025
This is the big, bold, beautiful book America needed, and reading it quite literally brought tears to my eyes and made my heart beat faster. The daring and heft of it. The unapologetic ode to California’s golden coast and all that (still) inhabits its land and sea. The magical mash-up of chef Scott Clark and writer Betsy Andrews creating one authentic voice, real and resonant. The joyful photographs of Cheyenne Ellis so crisp and fresh they took my breath away. Most of all, the recipes themselves, hitting the sweet spot of a thing so original that it feels it’s always been there (or should have been) – even if it hasn’t.
Clark and Andrews clearly know how to extend a hand to lesser mortals in the kitchen as if they’re pulling us up onto a steep cliff or coaxing us out into a wild surf. It all sounds like something we could, with a bit of gumption, roll up our sleeves and make: ‘Confit Tuna Salad with Sea Salt Lavash’, ‘Miso-Braised Gigante Beans’, ‘Pre-Surf Fire Cider’ or ‘Pumpkin Bread with Salty Butter. Yes; let’s go!
Inviting and a tad intimidating the way any exciting road trip worth the time and planning should be, this book will join the canon of California classics (not just cookbooks) for generations to come.
Clark and Andrews clearly know how to extend a hand to lesser mortals in the kitchen as if they’re pulling us up onto a steep cliff or coaxing us out into a wild surf. It all sounds like something we could, with a bit of gumption, roll up our sleeves and make: ‘Confit Tuna Salad with Sea Salt Lavash’, ‘Miso-Braised Gigante Beans’, ‘Pre-Surf Fire Cider’ or ‘Pumpkin Bread with Salty Butter. Yes; let’s go!
Inviting and a tad intimidating the way any exciting road trip worth the time and planning should be, this book will join the canon of California classics (not just cookbooks) for generations to come.
April 9, 2025
An accessible cookbook and art book in one! The photography of this book showcases the beauty, grit, and life of Central California while also documenting mouthwatering recipes in vivid detail.
The chef-author’s fine dining training brings his refined palate to home-style recipes that are fitting for his Dad’s Luncheonette diner or to the reader’s home kitchen. I found myself often exclaiming “I can make that!” with each turn of the page. The author personal stories and inspirations added to each recipe and chapter.
Credit is due to the editors who’s layout presented each recipe in an easily readable way: interesting paragraph about the inspiration for the recipe, clear timings and servicing sizes, and visually pleasing ingredient lists and recipe steps. And, oh, those photographs!
This is one of the most exciting and beautifully presented cookbooks of the year. I cannot wait to explore each recipe.
The chef-author’s fine dining training brings his refined palate to home-style recipes that are fitting for his Dad’s Luncheonette diner or to the reader’s home kitchen. I found myself often exclaiming “I can make that!” with each turn of the page. The author personal stories and inspirations added to each recipe and chapter.
Credit is due to the editors who’s layout presented each recipe in an easily readable way: interesting paragraph about the inspiration for the recipe, clear timings and servicing sizes, and visually pleasing ingredient lists and recipe steps. And, oh, those photographs!
This is one of the most exciting and beautifully presented cookbooks of the year. I cannot wait to explore each recipe.
November 16, 2024
Intense at times, endearing at others.
Burned out by the elite restaurant life, Chef Scott Clark finds peace on the remote central California coast. His stories center on his restaurant Dad’s Luncheonette (crafted from a caboose), his daughter Frost, and a host of interesting neighbors that have the same values as he does. The recipes range from simple upward. Photographs by Cheyenne Ellis give you a sense of place. If you have ever traveled that road, her photographs take you right back.
I received a complimentary ARC of this book and voluntarily chose to review it.
Burned out by the elite restaurant life, Chef Scott Clark finds peace on the remote central California coast. His stories center on his restaurant Dad’s Luncheonette (crafted from a caboose), his daughter Frost, and a host of interesting neighbors that have the same values as he does. The recipes range from simple upward. Photographs by Cheyenne Ellis give you a sense of place. If you have ever traveled that road, her photographs take you right back.
I received a complimentary ARC of this book and voluntarily chose to review it.
January 19, 2025
Coastal
Author: Scott Clark
⭐️⭐️⭐️⭐️⭐️
Coastal is a stunning book! The photos are beautiful, the recipes are delicious and simple to follow, and the book does a wonderful job capturing California coastal cuisine. I will definitely be purchasing a hard copies of this book as soon as its released for myself and as gifts. Highly recommend this book to anyone wanting to add something fresh to their bookshelf!
Thanks to NetGalley, Chronicle Books and Scott Clark for an advanced copy of the book. All thoughts in this review are my own.
Author: Scott Clark
⭐️⭐️⭐️⭐️⭐️
Coastal is a stunning book! The photos are beautiful, the recipes are delicious and simple to follow, and the book does a wonderful job capturing California coastal cuisine. I will definitely be purchasing a hard copies of this book as soon as its released for myself and as gifts. Highly recommend this book to anyone wanting to add something fresh to their bookshelf!
Thanks to NetGalley, Chronicle Books and Scott Clark for an advanced copy of the book. All thoughts in this review are my own.
October 7, 2024
Visually stunning, the photographs in this book are amazing. I also really enjoyed reading all about the California Coast, Scott's winding road to where he is, and was so impressed with the breadth of knowledge about food, the sea, and the coast.
The recipes are inventive, unique, and sound so good. This book would be just as at home as a coffee table book, or in the kitchen to use to cook.
Thank you Netgalley and Chronicle Books for the ARC!
The recipes are inventive, unique, and sound so good. This book would be just as at home as a coffee table book, or in the kitchen to use to cook.
Thank you Netgalley and Chronicle Books for the ARC!
May 11, 2025
Truly a beautiful cookbook, and I loved the concept of recipes for different ~vibes~ inspired by a road trip through California. Gorgeous photos, lay-flat binding, and a good mixture of recipes for various dietary restrictions. It's not the most accessible of cookbooks -- many particular ingredients and/or cooking styles/tools -- but I don't think it's claiming to be. I bookmarked many a recipe to try and am very excited to do so!
June 8, 2025
Given that I've recently lived on California's Central Coast and am planning on moving back there, this book felt like an ode to that beautiful place! Interwoven with personal stories, photos of the stunning coastlines, tributes to the farmers and producers of the delicious products, and delicious recipes using the bounty of the region, this cookbook encapsulates the region oh so very well!
Will definitely be stopping by Dad's Luncheonette when I'm back there
Will definitely be stopping by Dad's Luncheonette when I'm back there
January 8, 2025
Coastal is a cookbook filled with recipes that include ingredients from California's coast. With flavors derived from all the different cultures that have settled in California, it has varied recipes ranging from kimchi, furikake and even horchata paletas. It's a flavor-filled depiction of California.
April 6, 2025
I've been to Half Moon Bay and it's a little touristy but like so much of the landscape in this part of Northern California, there are gorgeous landscapes celebrated in this coffee table book. Some of the recipes are a little over-done but certainly convey the gestalt of the place. A lush way to spend an hour!
April 8, 2025
It’s much more than a book of recipes. The nicest things happen to be the photos and travel information, the people, and the restaurants. There are also suggested brands of ingredients and the supplementary equipment needed for these tasty recipes. The book really makes me want to dash out to the coast of California and begin my journey!
August 8, 2025
Beautiful book
The books has many different recipes and they all look delicious. Some ingredients are hard for me to source but the recipes I was able to cook were delicious. Mochi Waffles?! The storytelling and pictures also tell a beautiful story. Will definitely get a physical copy as I read this on kindle.
The books has many different recipes and they all look delicious. Some ingredients are hard for me to source but the recipes I was able to cook were delicious. Mochi Waffles?! The storytelling and pictures also tell a beautiful story. Will definitely get a physical copy as I read this on kindle.
August 13, 2025
I would definitely appreciate this one more if I were a California girl who eats dairy. The recipes were maybe a bit involved for me at this stage of my life. Not a lot of recipes for me, but a beautifully organized and photographed book. I will be trying the zucchini latkes, the mochi matcha waffles, and the miso chocolate chip cookies.
November 1, 2024
Thanks to the publisher and NetGalley for letting me review this book. The book leans more towards Asian influences but there’s also a mix of vegetarian and seafood as well. The photos were gorgeous and I’ll definitely be trying several of these recipes.
March 17, 2025
I have to start by saying that I am a super picky eater who wishes she were a world-traveling adventurer. That said, the images are amazing, the recipes sound great, but I probably won't be eating 90% of them.
August 9, 2025
I love the setting of this virtual food-themed road trip up the California coast, but the food was just not cup of tea. Nothing really stood out to me as something I'd want to make myself...maybe try if I was there at his restaurant. Lovely photos.
March 24, 2025
Chef from Dads Luncheonette in half moon bay - restaurant is a caboose! This guy has a following ~ we found out when he came to Santa Cruz - awesome awesome awesome - so yummy! Check it out
May 29, 2025
Not for me, and I am usually all for recipes like this. Photos a beautiful though.
November 25, 2025
Can absolutely tell Scott spent time helming a Michelin-starred kitchen; ingredients/dishes are treated with unsparing rigor and immense care and excitement
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