Smith & Daughters: A Cookbook (That Happens to Be Vegan) - by Shannon Martinez & Mo Wyse (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>This book offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From chorizo and potato, Spanish meatballs in a saffron almond sauce, chipotle cashew cheese, tuna and green pea croquettes to warm Spanish doughnuts or spiced Mexican flan, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Many people believe veganism is a trend, that all vegan food tastes the same, boring, bland way and, above all, that it is uncreative, not filling and lacks flavor. Shannon Martinez and Mo Wyse from celebrated restaurant Smith & Daughters don't! In this their first cookbook <i>Smith & Daughters: A Cookbook (That Happens to be Vegan)</i> they ignore convention in favor of plant-based innovation in the kitchen. <p/>Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, <i>Smith & Daughters</i> offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From 'chorizo' and potato, Spanish 'meatballs' in a saffron almond sauce, chipotle cashew 'cheese', 'tuna' and green pea croquettes to warm Spanish doughnuts or spiced Mexican flan, the recipes give new inventive life to<br>classics that will appeal to meat and vegetarian eaters alike. <p/>Forget your preconceptions of vegan food. In <i>Smith & Daughters: A Cookbook (That Happens to be Vegan)</i> Shannon and Mo are here to challenge them all. Their aim is for people to experience delicious plant-based food the way it should be: big, bold, flavorful, noteworthy and celebration-worthy.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>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<br><br>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<br><br>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<br><br>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<br><br>'Smith Daughters is one of the most enjoyable dining experiences in Melbourne-and arguably one of the coolest vegan restaurants in the world.' <b>-<i>Conde Nast Traveler</i></b><br><br>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<br><br>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<br><p/><br></br><p><b> About the Author </b></p></br></br>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. <p/>Mo Wyse is a Seattle and New York 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.
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