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 72 serve baking powder baking sheet Basic Stock beet Beurre Blanc blend blender boil cake canola oil cheese cilantro coconut cook coriander corn cornstarch cup chopped cup diced cup extra-virgin olive cup fresh cup sugar deep-frying dough eggplant extra-large egg extra-virgin olive oil fennel Fettuccine fridge garlic grill heat and let heavy cream horseradish ice cream ingredients large pot let cool low heat maple medium heat milk minced garlic mixture º º oil for deep-frying onion OPTIONAL pan over medium panko pasta peas peeled fresh ginger PICKLED potatoes Preheat the oven radish ramekins recipe Remove roast salad Salt to taste sauce seeds Silpat simmer sliced smooth ſº soup soy milk squash stirring Stock page 54 tablespoons tablespoons chopped tablespoons extra-virgin olive tablespoons minced teaspoon teaspoon minced teaspoon salt toast tofu tomatoes toss unbleached all-purpose flour unsalted butter vegan vegetables vinegar whisk zest zucchini