The Lula Cafe Cookbook

The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant

This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of 'building block' recipes and 'classic' signature dishes.

With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner.

Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit - the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.

‘[This book] suggest[s] you make a few plates, invite friends over, and have an easy but delicious meal together.’ – Food & Wine

‘The dishes … range in complexity but are consistently emblematic of Hammel’s knack for unusual flavor combinations … evocative writing.’ – T List, New York Times Magazine

‘Whether you’re a devoted follower or an admirer from afar, this book really captures the essence of the popular neighborhood hangout so that you can recreate the vibe at home.’ – VICE

'No need to wait in the endless brunch lines anymore; now Lula Cafe can be wherever you are.' – Saveur

‘It takes more than good food for a restaurant to have staying power...It takes family energy, and that’s what Jason and the whole staff bring.’ — Nick Cave, artist

‘This book feels just like Lula Cafe’s food, nourishing and friendly and made with care.’ – Ira Glass, host of This American Life
'More than just ingredients, it is an accumulation of knowledge, sourcing, collaboration, farms, orchards, fields, and artistry.” – New York Journal of Books

‘The long-awaited compendium from Chicago’s seminal Lula Cafe.’ – domino
‘A colorful, conversational, idea-pricking cookbook is always a welcome host gift, and this one—hits all the right notes.’ – Vanity Fair
'An eagerly awaited tome among the many fans of [Hammel's] game-changing, all-day neighborhood restaurant ... The cookbook isn’t an introductory cooking text but rather a writerly depiction of the essence of Lula and the community that has made it a local legend.' – Eater Chicago

'Hammel has stories—and there’s probably no working chef better equipped to tell them. Told between the covers of a thick, beautifully photographed Phaidon art book, it’s the testament this venerated Chicago institution deserves.' – Chicago Reader

‘The rare warmth, heart, and deliciousness that have kept Lula Cafe vital for over two decades are in these pages. Jason isn't the kind of chef that is out to impress, though he always does. His passion is to nourish and bring joy—and this book effortlessly shows you how to do the same, for yourself and for those you love.’ – Ignacio Mattos, chef of Estela, Altro Paradiso, Lodi, and Corner Bar

'I have been waiting for this book for so long. Lula Cafe is one of my favorite restaurants ever, so it’s a real treat to have some insight into how Jason and his team make the restaurant tick after over 20 years. These recipes are ones you’ll want to eat through the pages, and prepare with love for you and yours, much like Lula Cafe does for the masses in Chicago.' – Jeremy Fox, Chef/Owner of Rustic Canyon and Birdie G's

Jason Hammel is the self-taught executive chef/owner of Lula Cafe, which opened in Chicago s Logan Square in 1999. He has also opened Marisol at the Museum of Contemporary Art, Chicago. He has received numerous awards and presented widely, including at MAD, the pioneering biannual food festival and organization. He graduated from Brown University and received a master s degree in writing. He is a mentor for cooks in the Midwest and founded the nonprofit food education program Pilot Light.

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