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The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul Hardcover – October 31, 2017

by Preeti Mistry (Author), Sarah Henry (Author)
4.7 4.7 out of 5 stars 78 ratings
Editors' pick Best Cookbooks, Food & Wine
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This “delicious and exciting” (Anthony Bourdain) take on Indian food features personal stories and 100 recipes from Top Chef alum and owner of Oakland's Juhu Beach Club, Chef Preeti Mistry.

Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations.

Organized by feeling rather than course or season, with chapters like Masala Mashups, Farm Fresh, and Authentic? Hell Yeah, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic energy and wide-ranging influences of one of the West Coast's most up-and-coming chefs.
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Previous page
  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Running Press Adult
  4. Publication date
    October 31, 2017
  5. Dimensions
    8.38 x 1.13 x 10.25 inches
  6. ISBN-10
    0762462450
  7. ISBN-13
    978-0762462452
  8. See all details
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From the Publisher

Vada Pav Street Food Sliders

Street eats

New takes on street food, from chapter 1 - Vada Pav (deep-fried mashed potato sliders).

omfort food Chumpchi’s Channa, JBC Doswaffle, Fruit Chaat, and Cherry Tomato Chutney

Comfort food

Clockwise from top: Chumpchi’s Channa, JBC Doswaffle, Fruit Chaat, and Cherry Tomato Chutney.

Oakland Pork Momos in JBC Kimchi

Oaklandish

Pork Momos in JBC Kimchi Broth.

Nimbu Pani, aka Indian-Accented Lemonade Smoky Negroni Monkey Margarita

'Failing up' - with drinks!

Clockwise from top: Nimbu Pani, aka Indian-Accented Lemonade, Smoky Negroni, and Monkey Margarita.

Editorial Reviews

Review

"What Preeti Mistry does on the page is as delicious and exciting as what she does in her restaurant."

―- Anthony Bourdain

"We're huge fans of Chef Preeti. Her personality is as big as the bold flavors and dishes she serves up at Juhu Beach Club. We love that she's changing up what Indian food is all about with her modern, delicious take on Indian street food. She's creative and inspiring and a unique voice on the American food scene."

―Kerry Diamond, Editor in Chief, Cherry Bombe Magazine

"At Juhu Beach Club, Preeti Mistry has built a deeply affectionate tribute to the culture of Indian food she grew up with, distilled in this book. Vivid and delicious, Preeti's cooking opens a world that seems distant to most of us, even as it expresses something essential about Oakland, a city where people have long come in search of ground fertile enough to hold deep roots."


―John Birdsall, James Beard Award-Winning Food Writer

With recipes written as deliciously as they taste, The Juhu Beach Club Cookbook has already sent the foodie world into a frenzy well beyond the Bay Area."―-The Washington Blade

Mistry debuts with this stellar collection of Indian-inspired recipes. Her creativity and enthusiasm for Indian cooking is apparent in each recipe. Her energy and passion infuse the entire cookbook, which is as exciting and inspiring to read as it is to cook from.

―-Publishers Weekly (starred review)

You may have heard of chef Preeti Mistry from Top Chef. The book is a self-described eclectic collection of recipes, which in this case means it's a hell of a lot of fun. And while you're happily making masala fries and vindaloo chicken wings, you might just realize Mistry is schooling you on how the proper way to use spices at the same time.―-GQ

"Mistry's debut skillfully blends knockout recipes and career-spanning reflections. Highly recommended."―-Library Journal

"Every year, one or two cookbooks come out that feel like old friends. Right now, that book is Juhu Beach Club Cookbook. I'm not Indian, and I've never been to Oakland, but recipes like Peaches and Paneer, or Nimbu Pani lemonade accented with toasted cumin and cilantro speak to my very soul, while all the spice blends and the Rough Pastry Dough recipe are just good reference material. Between all those recipes is Mistry's memoir, which is super-engaging. Maybe that's what makes the book feel so familiar."―-Wine Enthusiast

About the Author

Preeti Mistry is a chef and activist, known for their restaurants Juhu Beach Club and Navi Kitchen, both formerly in Oakland, CA. Born in London and raised in the United States, the James Beard Award-nominated chef earned their classic culinary credentials in the UK. When Preeti returned to the US, they worked as an executive chef at Google, among other gigs, before launching the pop-up that morphed into their popular restaurant. They live with their wife, Ann, in Northern California.

Sarah Henry is a San Francisco Bay Area-based freelance writer. She is the author of the book Farmsteads of the California Coast (Yellow Pear Press).

Product details

  • Publisher ‏ : ‎ Running Press Adult; Illustrated edition (October 31, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 0762462450
  • ISBN-13 ‏ : ‎ 978-0762462452
  • Item Weight ‏ : ‎ 3.07 pounds
  • Dimensions ‏ : ‎ 8.38 x 1.13 x 10.25 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 78 ratings

About the author

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Sarah Henry

Sarah Henry

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Full content visible, double tap to read brief content.

Sarah Henry is an author, writer, and storyteller. Find her food and farming stories in a wide range of publications and on her website: sarahhenrywriter.com. Her work is featured in Best Food Writing 2015 and Best Food Writing 2014.

She lives in the San Francisco Bay Area, where farmers markets are abundant. Her Twitter handle is @sjhenrywriter and more of her articles and essays can be read at lettuceeatkale.com.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
78 global ratings

Top reviews from the United States

Sophia
5.0 out of 5 stars Every recipe I've tried turned out awesome!
Reviewed in the United States on April 13, 2021
Verified Purchase
This book is just awesome! Every single recipe I've tried so far was a huge hit. You get to learn about making different types of masalas and Indian sides as well as the main dishes. The chef's story glues the whole book together very well too. A lot of the recipes do call for special Indian spices, but most are available on Amazon or specialty spice shops, and making these additions to your pantry is definitely worth it considering how frequently they're used in the book and how good they make the dishes. There have been people online who gave the book less than stellar reviews because the spices were "uncommon" or the structure of the book was unconventional so they find it hard to locate certain recipes. a) Don't say you want to make ethnic food but refuse to seek out the proper ingredients! They're not even hard to find! b) Ever heard of an index?
8 people found this helpful
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Amazon Customer
5.0 out of 5 stars A Revelation to Bring Indian Cooking into your Home
Reviewed in the United States on January 31, 2022
Verified Purchase
I love that Preeti helps me figure out how to make these beautiful recipes in an American kitchen blended with modern techniques. So many other Indian cookbooks are too intimidating and I couldn't really follow them exactly. Preeti teaches us how to follow certain aspects and can play with others, making them fully obtainable. I also loved learning more about her culture with her beautiful stories. I can't wait to make every recipe in this book.
One person found this helpful
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Berkeley Mom
4.0 out of 5 stars Fun book
Reviewed in the United States on April 27, 2019
Verified Purchase
Very fun to read - one recipe turned out amazing but two so far were a bit off. Great local information I do recommend.
3 people found this helpful
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ann f cameron
5.0 out of 5 stars The food this book makes is incredible
Reviewed in the United States on August 11, 2021
Verified Purchase
We used to go to her restaurant. It closed and we were ruined! The cauliflower dish, oh my god! Yes cCauliflower! I have got several copies for friends!
One person found this helpful
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Shakti Shetty
5.0 out of 5 stars This Book is amazing. The recipes are easy to follow
Reviewed in the United States on November 16, 2017
Verified Purchase
This Book is amazing. The recipes are easy to follow. Details in regards to Indian spices and cooking is helpful to even someone who is not familiar with Indian cooking.
The book itself looks classy. Love the book.. This holiday season this book is going to be gift to some of my close friends and I am sure they will enjoy it as much as I do ..Uma
2 people found this helpful
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Marge
5.0 out of 5 stars happy (diverse) diners and
Reviewed in the United States on November 27, 2017
Verified Purchase
Inventive recipes. Stunning photography. But don't forget to read the text too. Badass Chef Mistry's charisma shines through in a narrative which travels to four continents and ends up in her beloved Oakland. Don't miss the 'A Day in the Life of Juhu Beach Club' for a glimpse into restaurant life at JBC with its spicy aromas, workplace camaraderie, minor crises, happy (diverse) diners and, above all, delicious food.
7 people found this helpful
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Stuart Williams
5.0 out of 5 stars Awesome Flavors
Reviewed in the United States on January 13, 2019
Verified Purchase
If you take the time to follow the recipes, the dishes are awesome. You will need access to a good Asian market to get many of the ingredients.
3 people found this helpful
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sha co
5.0 out of 5 stars Delicious dishes to create
Reviewed in the United States on May 22, 2018
Verified Purchase
Swell cookbook! Really helpful in creating balanced flavors in a dish!
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Top reviews from other countries

Del
2.0 out of 5 stars Not for those looking for recipes
Reviewed in the United Kingdom on May 5, 2022
Verified Purchase
Most of the book is given over to storytelling, over 40 pages before the first recipe.
Too many burger type recipes, ingredients I can't get and I have a brilliant Asian supermarket nearby and aimed mainly at the North American market
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