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Smith & Daughters: A Cookbook (That Happens to be Vegan) Hardcover – 1 November 2016

3.9 out of 5 stars 52 ratings

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Frequently bought together

  • Smith & Daughters: A Cookbook (That Happens to be Vegan)
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  • Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan)
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  • Vegan 100: Over 100 incredible recipes from Avant-Garde Vegan
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Product details

  • Hardcover: 208 pages
  • Publisher: Hardie Grant Books (1 November 2016)
  • Language: English
  • ISBN-10: 1743792077
  • ISBN-13: 978-1743792070
  • Product Dimensions: 21.3 x 2.5 x 26.7 cm
  • Boxed-product Weight: 1.1 Kg
  • Customer Reviews: 3.9 out of 5 stars52 customer ratings
  • Amazon Bestsellers Rank: 9,461 in Books (See Top 100 in Books)

Product description

Review

'Smith & Daughters is one of the most enjoyable dining experiences in Melbourne-and arguably one of the coolest vegan restaurants in the world.' -Conde Nast Traveler

"Gordon Ramsay reckons he's allergic to them, Anthony Bourdain famously compared them to a "Hezbollah-like splinter faction", and only last month, high-profile Italian chef Gianfranco Vissani declared he'd like to "kill them all". Mo Wyse and Shannon Martinez know vegan is a dirty word. But these masterminds behind Melbourne vegan mecca, Smith & Daughters, are revolutionising plant-based eating beyond the pleather-wearing hippie stereotype. Smith & Daughters: A Coohboolt (That Happens To Be Vegan) features Wyse's words and recipes for about 80 of Martinez's big-flavoured Latin American-leaning dishes that have wowed diners" - delicious.com.au, Stellar Magazine

"A collection of seriously delicious recipes using no animal products at all. This vegan kale and leek bake is about as good as comfort food gets. It's not like we're trying, but we've struggled to find anyone who doesn't love this dish. The cream sauce, the kale, the garlic breadcrumbs on top. It's literally the most perfect creamy casserole-style dish that will inspire second and third helpings." - FoodRepublic.com

"Fresh and appealing. There is something authentic about the style of this book. It wasn't hatched in the mind of a marketing queen, because "Smith & Daughters" is grounded in good cooking. That's the only kind of ground that matters." - Christopher Kimball's Milk Street Magazine

"Forget any preconceived ideas about vegan food. In the exciting new cookbook Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse, vegan food reaches a whole new level! Be tempted with recipes such as Spanish Meatballs in Saffron Almond Sauce, Paella or Warm Spanish Doughnuts. Yum!" - New Idea Magazine

"The vegan power duo behind cult Melbourne restaurant Smith & Daughters have released a cookbook. In it, Shannon Martinez and Mo Wyse steer clear of the stereotypes that can accompany veganism (bland, boring and - dare we say it - preachy) to bring us seven chapters and more than 80 recipes" - Sydney Morning Herald

"Damn good food by some damn fine people. Shannon and Mo's passion for all things delicious is inspiring as hell and this cookbook just proves, once again, that they're not messing around." - Michelle and Matt, Thug Kitchen

About the Author

Shannon Martinez is an unlikely candidate to be the poster girl for plant-based dining. But she is, and she's unstoppable. Shannon is on a mission to change both the way people perceive plant-based food and the way they eat it. In her case, it's coming from a different perspective. Being a meat eater gives Shannon the insight to create tastes and textures that are unlike anything on the market today, dreaming up recipes that truly replicate meats, cheeses, and good old family favourites.

Over more than two decades of cooking in Melbourne kitchens, Shannon has developed a following among fans and peers alike for her out-of-the-box thinking and try-anything approach. She is the owner of Australia's two most prolific plant-based businesses, Smith & Daughters and Smith & Deli. As well, she is the co-author of two bestselling books, Smith & Daughters: A Cookbook (That Happens To Be Vegan) and Smith & DELIcious: Food From Our Deli (That Happens To Be Vegan).


Mo Wyse is a Seattle and New York expat. She studied journalism and has a background in production, but dedicated her passion for creative, plant-based food to creating Smith & Daughters and Smith & Deli, where she is the logistical, front-of-house and marketing brains behind this gun team. Mo has now woven herself into the hospitality industry fabric, where she has spoken on a variety of panels pertaining to both business as well as plant-based dining. People are waking up to the relevance of veganism and considering both Mo and Shannon to be outspoken advocates for expanding the plant-based foodscape.

Customer reviews

3.9 out of 5 stars
3.9 out of 5
52 customer ratings
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Reviewed in Australia on 26 February 2019
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Top international reviews

SB
5.0 out of 5 stars Absolutely love it
Reviewed in the United Kingdom on 2 July 2017
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MRS E R SEEBER
5.0 out of 5 stars Bold flavourful food
Reviewed in the United Kingdom on 15 January 2020
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5.0 out of 5 stars Great value and stunning pictures
Reviewed in the United Kingdom on 29 May 2017
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Kathleen Kidd
2.0 out of 5 stars Not a cookbook for beginners or anyone on a budget
Reviewed in the United Kingdom on 5 February 2020
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KCG
2.0 out of 5 stars Disappointed.
Reviewed in the United Kingdom on 26 June 2018
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5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on 17 May 2017
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2.0 out of 5 stars Two Stars
Reviewed in the United Kingdom on 21 January 2018
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starskii1979
5.0 out of 5 stars Beautiful book
Reviewed in the United Kingdom on 13 October 2017
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miss E B Maclean
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on 29 January 2017
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Aerosubtle
5.0 out of 5 stars Good recipes and beautiful book.
Reviewed in Canada on 2 October 2018
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Monse Gaona
5.0 out of 5 stars Must have!
Reviewed in Mexico on 8 March 2020
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MO
2.0 out of 5 stars Je ne suis pas convaincu
Reviewed in France on 4 June 2018
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5.0 out of 5 stars Five Stars
Reviewed in Canada on 28 July 2018
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5.0 out of 5 stars Parfait
Reviewed in France on 29 September 2017
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