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Cookin' Crunk: Eating Vegan in the Dirty South Paperback – August 27, 2012


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Product Details

  • Paperback: 160 pages
  • Publisher: Book Publishing Company (TN) (August 27, 2012)
  • Language: English
  • ISBN-10: 1570672687
  • ISBN-13: 978-1570672682
  • Product Dimensions: 0.5 x 8 x 9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #52,112 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Go for a road trip through the Dirty South, vegan style. Cookin' Crunk gets me in the mood to mess up my bib with barbecue and grits!" --Isa Chanda Moskowitz, author of Vegan with a Vengeance

"With all the down-home charm and wit of the South, Cookin' Crunk proves that veganism doesn't have to stop at the Mason-Dixon Line. In this joyous salute to her roots, Bianca Phillips offers up a mouthwatering collection of traditional Southern recipes and skillfully combines the nutrition and compassion of veganism with the comfort and decadence of good ol' Dixie." --Colleen Patrick-Gourdreau, author of The Joy of Vegan Baking

About the Author

Bianca Phillips has been piddlin'’ around her mama’s and granny’s kitchens since she was knee-high to a grasshopper. She didn'’t have any fancy culinary training, but is a firm believer that great Southern chefs learn to cook from the soul. The Arkansas native and current resident of Memphis, Tennessee, has a background in journalism and works as an associate editor at the Memphis Flyer, an alternative newsweekly.

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Customer Reviews

The recipes aren't just easy to follow -- they're fun!
Sydney F.
This book is a staple for anyone's kitchen--meat eaters, vegetarians, and vegans alike.
siuc2001
The marinade for Tofu Chicken alone is reason enough to buy this book.
Joni

Most Helpful Customer Reviews

47 of 48 people found the following review helpful By Joni on September 14, 2012
Format: Paperback Verified Purchase
This book is really awesome. Last night alone I made 5 separate recipes in about an hour and a half in order to make dinner.

The marinade for Tofu Chicken alone is reason enough to buy this book.

I made the Fried Tofu Chicken Wafflewiches with Maple-Mustard Sauce (on page 64) which required a few other sub recipes, and man, was I impressed! The Savory Sandwich Waffles came out crisp and golden on the outside, while soft and tender on the inside. The Southern Fried Tofu was crispy, and just the right amount of salty, and the Maple-Mustard Sauce, had me lickin' my fingers. (I plan on making a huge batch of that to use as salad dressing in the near future.)

The recipes are simple to follow, straightforward and packed full of flavor. Bianca's love for the South shines through in the food, with lovingly recreated childhood favorites, and new takes on Southern Classics.
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35 of 37 people found the following review helpful By texasdes on September 7, 2012
Format: Paperback Verified Purchase
I really love this cookbook. It's easy to follow which for me is a must. And I love the idea.. home cookin' but veganized. If I could change anything at all it would be to add more pictures. The photos she does have are fantastic. Also, I follow a semi low carb diet and the nutritional info at the bottom helps me choose what foods I can eat. Eating low carb is difficult when you're a vegan but this book has a TON of options for me. Overall it is a great buy. Hopefully her next book will have more pics :)
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25 of 30 people found the following review helpful By John P. Plummer VINE VOICE on September 15, 2012
Format: Paperback Verified Purchase
Bianca Phillips' new book is a fantastic contribution to both vegan and southern cooking. Her recipes are straightforward and pantry-friendly, but with first class results. I have been anxiously awaiting this book ever since the author brought a test version of her pimiento cheese to a vegan gathering last year. I did not realize how much I had missed pimiento cheese, and the Cookin' Crunk version really hits the spot! The Baked Tofu Fish Fry, the Southern Fried Tofu Chicken, and the Country-Fried Tempeh Steak more than live up to their promise. One Sunday, we made a Mandarin Orange Cobbler which was completely amazing and gone before lunch! The Cream of Mushroom and Cream of Celery soups are so good on their own that you may find it difficult to hold part of them back to use in casseroles. Nutritional information accompanies each recipe, and most are surprisingly healthy with no loss in flavor. If your great-aunts and third cousins are coming over for supper, get a copy of this book, and they will be very impressed with your fine cooking!
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24 of 29 people found the following review helpful By siuc2001 on November 18, 2012
Format: Paperback
I have been vegetarian for 13 years. However, I am not a healthy vegetarian. I mostly eat fast food and junk because I don't know how to cook many vegetarian foods like tofu and tempeh and everything comes in "family size" packages which means eating left-overs for a week or throwing food away. This cookbook changes everything. The recipes are easy to prepare and make just enough for a small family or single person to have enough leftovers for lunch the next day. I'm from the south and the only vegetarian in the family. Therefore, family gatherings like holiday meals, usually consist of me eating a veggie burger while the rest of the family enjoys a variety of delicious dishes. This changes all of that. I am happy to prepare several traditional southern meat-free dishes to share with the family or colleagues and introduce them to meat-free alternatives. This book is a staple for anyone's kitchen--meat eaters, vegetarians, and vegans alike.
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15 of 18 people found the following review helpful By Hunter's Wife on September 20, 2012
Format: Paperback Verified Purchase
Nutritional information: Yes!!! Every recipe has it, making it easy for dietary planning.
Ease of recipes: the ones I made were simple and requiring few steps, ingredients are easy to get.

Recipes I made this week:

Tempeh Gumbo (p 77), The favors were subtle and tasty. If you are concerned with spicy, these recipes are not hot. My husband didn't realize it was vegan and nearly fell on the floor thinking it was chicken.

Hoppin' John (p 101) this is just down-right awesome. I made it a one-pot meal by adding the rice to the dish.

No-Tel Ro Tel (p 37) makes a large batch. We've been eating all week, on nearly everything... I really need a Vitamix to get smoother textures, but that's me,not the book :-)

BBQ Seitan Ribs (p 96) flavors are great, recipe is good, I need to work on my seitan kneading, I made them and they were a bit tough. Again me, not the recipe.

The recipes I made only got better as leftovers when the favors blend and the seasonings do their thing..
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11 of 13 people found the following review helpful By Sydney F. on October 25, 2012
Format: Paperback Verified Purchase
My first vegan cookbook! I followed Bianca's blog after I stumbled onto it and realized she's just down the road, in Memphis. I can get down with some Southern food. I've also been in the process of redoing my kitchen into an awesome vegan one, so this cookbook gave me a chance to finally use all this brand new stuff!

I've made a few of the recipes this week. Ground TSP Beef, Basic Cheesy Sauce, Cheesy Burger Mac, Cheesy Twice-Baked Taters, and the Peanut Butter Oatmeal Creme Pies. I screwed up the cheesy sauce by adding mustard by the tablespoon instead of teaspoon. WHOOPS! Everything else has been good. The recipes aren't just easy to follow -- they're fun!

The Peanut Butter Oatmeal Creme Pies, hands down, are the best things I have ever made...ever. That includes all of the sweets I made pre-vegan. They are INSANE!! Go. Make them now. You won't regret it!
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