Market Restaurant + Bar Cookbook ─ Seasonally Inspired Cuisine from Southern California

In 2006 Carl Schroeder established San Diego’s famed Market Restaurant + Bar where he takes great local products and turns them into great food. His passion for locally sourced ingredients and hyper-seasonal cuisine are on display for dinner every evening. He seeks out the best produce, seafood, and meat from local markets and his passion for perfection and the spontaneous nature of what is available are showcased in the daily changing menu. The Market Restaurant + Bar Cookbook is a life of work all in one book showcasing over 100 of Chef Carl’s innovations. He believes when re-creating his recipes, nothing is too difficult for the home cook and he gently guides the reader to take the best local ingredients and turn them into great food at home.

Carl Schroeder graduated in 1996 from the Culinary Institute of America in Hyde Park, New York, and then worked at a number of notable California restaurants under top chefs, including Aqua in San Francisco with Chef Michael Mina, and Lark Creek Inn in Marin with Chef Bradley Ogden. In 2002 he became executive chef at Ogden’s Arterra Restaurant in Del Mar. During this time Schroeder received numerous honors, including Best Hotel Chef Series, the James Beard Foundation’s California Chef of the Year 2004, and the California Travel Industry Association’s Top 8 Chefs in Southern California. He has been featured in Bon Appetit, Gourmet, San Diego Union Tribune, Los Angeles Times, New York Times, San Diego Magazine, Coastal Living, Hotel Bel Air Magazine, Art Culinaire, and other publications. He has been nominated for a James Beard Award three times.