Smith & Daughters: A Cookbook (That Happens to be Vegan)

Description

A refreshed edition of Smith & Daughters: A Cookbook (That Happens to be Vegan) featuring a collector's cover and a new introduction from groundbreaking chef Shannon Martinez. With more than 50,000 copies sold since it was first released in 2016, this is an essential cookbook for vegetarians, vegans and anyone who is veg-curious. The guide to meat-free innovation features 80 delicious Spanish-influenced vegan recipes, from chorizo, meatballs and cheese to tuna and prawns, plus tantalising desserts and drinks. Based on the landmark Melbourne restaurant of the same name - dubbed "one of the coolest vegan restaurants in the world" by Conde Nast Traveler - this modern classic will challenge your preconceptions of vegan food. Smith & Daughters: A Cookbook (That Happens to be Vegan) offers party friendly, plant-based recipes everyone can enjoy.

A veritable tour de force in vegetarian and vegan cooking, Shannon Martinez has been a chef in Melbourne kitchens for over 20 years. She is best known as the owner of Australia's most prolific plant-based business, Smith & Daughters, which resulted in the best-selling books Smith & Daughters: A Cookbook (That Happens to be Vegan), Smith & DELIcious: Food From Our Deli (That Happens to be Vegan), and Vegan With Bite. While Shannon eats meat, she has perfected her vegan repertoire and says this is what makes her food taste so good; she aims to replicate the flavours and textures of meat, rather than serving bland, predictable, vegan fare. Mo Wyse is a Seattle and NY expat who launched the original Smith & Daughters with Shannon on Brunswick Street, Fitzroy in 2014.

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 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 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 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 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 '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