The Dirt Candy Cookbook: Flavor-forward Food from the Upstart New York City Vegetarian Restaurant
Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda's crazy story of building a restaurant from the ground up to its currently being one of the hardest-to-get reservations in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.
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30 minutes baking powder baking sheet Basic Stock beet Beurre Blanc blend blender boil broccoli butternut squash cake Canola oil CARROT cheese chinois page 23 cilantro coconut cook cornstarch cup chopped cup diced cup fresh cup sugar deep-frying DIRT CANDY dish dough eggplant extra-large egg extra-virgin olive oil falafel fennel Fettuccine ﬂour food processor fridge garlic grill heat and let horseradish ice cream ingredients large pot let cool low heat maple butter medium heat milk minced garlic mixture mushrooms ofthe onion OPTIONAL PAELLA pan over medium panko pasta pear peas peeled fresh ginger PICKLED potatoes Preheat the oven radish ramekins recipe Remove ROASTED room temperature salad Salt to taste sauce seeds serve Silpat simmer smooth soup soy milk stirring Stock page 54 tablespoons tablespoons chopped tablespoons extra-virgin olive tablespoons minced teaspoon teaspoon minced teaspoon salt toast tofu tomatoes toss unsalted butter VEGAN vegetables vinegar W/TH whisk zucchini