- 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 Kg
- Average Customer Review: 4 customer reviews
- Amazon Bestsellers Rank: 11,079 in Books (See Top 100 in Books)
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Smith & Daughters: A Cookbook (That Happens to be Vegan) Hardcover – 7 Mar 2017
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"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
"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
"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
"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
About the Author
Mo Wyse is a Seattle and NY expat. She studied journalism, has a background in production but dedicated her passion for creative, plant-based food to creating Smith & Daughters, where she is the logistical, front-of-house and marketing brains behind this gun team. Shannon Martinez has cooked since she can remember and due to the influence of her Spanish paternal family and her outside the square, innovative talents she's contributed to kitchens across Melbourne over the past nearly 20 years. Shannon eats meat, but has perfected her vegetarian – and latterly – vegan repertoire saying this is what makes her food so good; she tries to replicate the tastes and textures of meat, rather than putting out bland, predictable, vegan food.
Smith & Daughters on Brunswick Street, Fitzroy began in 2014. Food lovers went nuts. Almost immediately, they had grown to 40 staff and were doing 400 covers a night. In July 2015, they opened Smith & Deli, in nearby Moor Street an all vegan convenience store and deli. The idea here is a carefully curated selection of all vegan groceries, and freshly made pastries, salads and take-home vegan meals. There are also 32 made-to-order sandwiches, “cheese” and “meat” by the kilo - and, often, queues out the door.
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I love cooking, but you couldn't cook everyday meals from this book without breaking the bank! This is one of those books that will stay on the shelf until such an occassion arises.
Most helpful customer reviews on Amazon.com
The book shares the name with the authors’ restaurant and as it states, it sets out to disprove the theory that all vegan food is bland. Its vegan food for all BUT beyond that, it is a peak into the authors themselves, their world, their food and their restaurant and as such is filled with stunning photography , their story and *gasp” the fact that one of the authors is not actually vegan.
Another thing worth noting is thankfully this does not feature another guide on how to stock the pantry, cook beans and shop for equipment (all of which are nice but done to death so once you have one book that features this, you are set). But do read the favorite substitute section as you will find many recipes call for butter but if you are vegan they do suggest a substitute - if you dive right in, you might be confused with it being a vegan cookbook asking you to use butter! (It also mentions chicken or vegetable stock so recipes are adaptable based on audience)It also points out that this is NOT HEALTHFOOD -so yes its vegan but yes you will find fried food and comfort food in here so if you are looking for healthy and light, find another book- but that said, this will be largely sans cholesterol.
The book features recipes across 8 chapters: Brunch, small, big, salads, extras, sauces and dressings, sweet and drinks. The tofu scramble is a standout for me – I tried one like this in a cute Austin restaurant and have never been able to replicate it until now; it was simple and called for a sauce with the tofu which was different. We also just prepared the warm olives, they are currently marinating and were simple to prepare.
The y have unique takes on dishes such as Ceviche prepared with oyster mushrooms and white beans ; vegan pozole and jackfruit carnitas which was an easy make as I had already bought a 6 pack of cans from Amazon for another recipe, and even my meat eating husband was blown away by the texture, taste, and look of these. A well stocked spice cabinet is a pre requisite for many of these dishes - but generally beyond the contents of a typical vegan pantry – nutritional yeast, plant based milks, spices – you should be good. The one new thing to me was vegan prawns….had no clue these even existed but am willing to seek them out if it means I can make Gambas al Ajillo -a dish I have always loved.
Besides guacamole, I think every dish here is innovative and not repeated in other vegan books which makes this a true standout for me -that and the fact that the book is stunning enough to stand out as a coffee table book. It also ends with an amazing collection of drinks – both alcoholic and non alcoholic …the jalapeno cucumber coriander margarita is to die for as it the blood orange and basil version.
If you are up for the challenge of something new, exciting and a vegan book that stands alone for its delicious innovation; then get this, you will not be so
Black Olive & Dark Chocolate Tapenade - p. 49. Adding a bit of dark chocolate to an otherwise traditional tapenade was a stroke of genius, adding a complexity that makes this version stand out.
Jalapeño & Corn Fritters - p. 57, with Coriander Pesto - p. 151. What's not to like about a fried corn fritter? The coriander pesto mixes cilantro, parsley, mint, jalapeño, and employs pumpkin seeds where a normal pesto would have pine nuts, to delicious effect.
Chargrilled Corn with Chipotle Crema & Cheese Dust - p. 65. Great technique on this one, blanching the corn in its husk before grilling, which gives you tender corn with a slight grilled char, whereas if you grill the corn raw, you will tend to over-char the corn and end up with something dry, tough and bitter. Just a note that you could could cook the corn in its husk briefly in the microwave and accomplish the same thing, while using less energy.
Pozole - p. 74. I've eaten lots of pozole in my day, and this is a very different version, including poblanos, tomatillos, and black beans, in addition to the hominy. But traditional or not, you end up with one tasty bowl of soup.
Sopa de Tortilla - p. 77. Also a different take on a familiar recipe, this is a hearty soup with black beans and corn. The seasonings are delicious.
Sopa Seca - p. 78. I'm very familiar with the Mexican sopa seca de fideos, but this version is different, heartier, with black beans included, so it makes a main dish. Not the usual, but once again the flavors are excellent.
Chargrilled Tofu Adobo - p. 80. I've made lots of Mexican adobo recipes, and this one is in no way traditional (that's kind of a theme here). But yep, you guessed it, it's yet another tasty dish that makes for a great taco filling.
Garbanzos Estofados - p. 100. This chickpea and potato stew is worth the price of the book. Perfectly seasoned, this is your one-pot meal for a cold, rainy night. So delicious. If there is one thing out of this book you have to make, it's this stew.
Warm Hearts of Palm Salad - p. 106. I'm always excited to see a recipe calling for hearts of palm. Most serve it cold, in salads. This version has you dust it with seasoned corn starch and fry it up, then serve over guacamole with some pico de gallo on top.
Ensalado con Patatas Bravas - p. 123. This ingenious recipe riffs on the classic Spanish tapa, patatas bravas, and turns it into a potato salad, with chickpeas added for heft. It's quite possibly the best potato salad I've ever tasted.
So quite a few recipes made, and they've all been precisely written and produced excellent results. What more could you want from a cookbook? I want to head one possible criticism off at the pass: If you see a recipe from this book out of context, you might see ingredients called for such as "cheese" and "chicken stock". In the context of the book, it is made clear in the introduction that these are intended to be vegan versions of "cheese" and "chicken stock". So please judge the book as it is written, in full context, and not by some excerpt you might see that doesn't give complete information. I'm also pretty shocked to see people giving the book a one-star review based solely on the logo. If the shape of the logo offends you, don't buy the book. But to give a cookbook that you've never read or cooked from a one-star "review" based on this seems rather extreme. It's a cookbook. The food is good, and that's what cookbooks are really about.