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Punk Cookery, The Punk Rocker's Cafe Cookbook, Vegetarian Specialties Plastic Comb – July 27, 2007


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Plastic Comb, July 27, 2007
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Product Details

  • Plastic Comb: 106 pages
  • Publisher: Snow Lion Productions (July 27, 2007)
  • Language: English
  • ISBN-10: 0979627141
  • ISBN-13: 978-0979627149
  • Product Dimensions: 8.3 x 6.1 x 0.3 inches
  • Shipping Weight: 4.8 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #8,109,955 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Ian Finn managed vegetarian restaurants for fifteen years. He grew up in the 1980's punk scene. He served food to some of punk's greatest, while maintaining a commitment to local, seasonal produce as "the punk way." He still listens to punk while preparing vegetarian food.

Customer Reviews

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You want a great collection of vegetarian recipes?
Bob Brackin
Overall, this is a fun cookbook, with lots of spirit, sage advice and great recipes.
MuffinTop
The author encourages you to experiment and imbue the dish with your own style.
T. Bittman

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By MuffinTop on September 16, 2007
Ian Finn's latest cookbook is part philosophy lesson, part bonanza of great recipes and all delicious, vegetarian paradise. Titled "Punk Cookery", Ian espouses the joys of Do It Yourself cooking in a non-pretentious, soulful manner that encourages experimentation and novelty.

So, what is punk cuisine? Basically, it boils down to finding your own voice as a cook and then going into the kitchen and rockin' out. Ian suggests getting to know your recipes, ingredients and tools as intimately as a musician would her guitars and amp. He states, "As you become more experienced working with food, you will become more subtly attuned to the character of your allies, your ingredients. Again, the key is to feel your way to the best possible dish." So, if classical music is all about interpreting the score as with as much fidelity and passion as possible, punk cuisine is all about making your own rules, drawing on the recipes as needed to create your own style of food.

So, the important question is, how does it taste? In short, pretty great. Ian mentions that he honed these recipes over many years managing vegetarian cafes and it's obvious that this food is well designed and conceptualized. In our Brooklyn apartment, we tackled the first recipe in the cookbook, Sambhar, an Indian staple. With lentils, onions and hot peppers, it had a great base. We've been going strongly local with Upstate (NY) produce all summer and this recipe really let us highlight our fresh veggies: eggplants, potatoes and okra. The last was not in the recipe, but heeding the author's advice, we relieved our bursting fridge of the goods and went with the flow. We wound up with a delicious dish, which we complemented with some basmanti rice and fresh salad with chickory and a light dressing.
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2 of 2 people found the following review helpful By T. Bittman on September 1, 2007
I have made 4 recipes out of this book and they are all great. The recipes are detailed in an interesting way. Almost every recipe has optional ingredients or either/or ingredients. The author encourages you to experiment and imbue the dish with your own style. Do yourself a favor and try the sweet pea guacamole. I was a little turned off when I first opened it to find the binding to be the ring type. But it's easier to open to the recipe I want and lay it flat on the counter. Now, I wish all my cookbooks had this type of binding.
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1 of 1 people found the following review helpful By Brian P. Anderson on October 23, 2007
I too am a restaurant manager and have been a chef in former incarnations. I am single and generally eat out, cooking for one can be a pain in the a#*. Besides, there is no one around to tell you how amazing a culinary ninja you are. Anyway, I was getting tired of the same old restaurants and was feeling like cooking again but needed some inspiration. I got inspired and a whole lot more. Ian not only reintroduced me to some of my favorite ingredients he educated me as a consumer as well. Come on now, every body likes a two-for and who would expect it from a cookbook! The grassroots philosophy is very invigorating and sent me off to my local organic grocer with reusable bag in hand. Thanks Ian!
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1 of 1 people found the following review helpful By A. Turner on January 13, 2008
This is my summertime pot luck companion. I have made tons of recipes from this book including but not limited to Thai Peanut Noodle, Tofu Burgers, Quiche, and Tempeh, Lettuce, and Tomato. The dishes are easy, fresh, and delicious. At my pot lucks I always get asked for the recipes. A great book for those just venturing into vegetarianism and/or veganism as well as anyone who wants to cut back on meat but not give up those savory flavors. Highly recommended.
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