About a year ago, San Diego Cooks (2024, Figure 1) finally made it out into the world. It is a collection of recipes from the region’s chefs, from Oceanside to La Mesa and everywhere in between. It is my first book, and defining myself as a published author still feels strange, like trying to identify something you’ve just tasted—that flavor, a spice or some other ingredient, is vaguely familiar, but you can’t quite place it.
San Diego Cooks took five years to complete. It’s made for the home cook, meaning if you don’t need Michelin-worthy culinary skills to make the recipes in this book. But if you are up for a cooking challenge, those recipes are also included.
With the holidays sprinting toward us, I hope you’ll consider the cook book as a gift idea for some of your favorite people in your life, whether they’re a self-proclaimed foodie or not.
I’m grateful to the local and regional publications and broadcast programs who have helped share word of the book’s launch last fall, including:
- Axios
- Edible San Diego (p.14)
- Fox 5 San Diego (live segment with Chef Adrian Villareal of Tahona)
- KPBS (recorded segment with Karen Krasne of Extraordinary Desserts)
- LocallyWell San Diego (recorded podcast episode)
- San Diego Magazine
- San Diego Union-Tribune
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