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Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant Paperback – August 21, 2012


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Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant + Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking + Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
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Product Details

  • Paperback: 224 pages
  • Publisher: Clarkson Potter; 1 edition (August 21, 2012)
  • Language: English
  • ISBN-10: 0307952177
  • ISBN-13: 978-0307952172
  • Product Dimensions: 7.4 x 0.6 x 9.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Best Sellers Rank: #34,157 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The recipes are totally savvy and mouthwatering. Cohen's advice, including the realities and vicissitudes of opening your own place, is professional and instructive, and sometimes very funny."  - Rozanne Gold, The Huffington Post

"Thanks to Cohen, eating your vegetables has never been so fun - or delicious." - Michael Menna, New York Daily News

"...a first-person account of Ms. Co- hen’s campaign to liberate cauliflower and mushrooms from their predictable spot as a side dish and make them the main event — altering the entire perception of the vegetable in the process." - Steve Dollar, Wall Street Journal

About the Author

AMANDA COHEN is the chef-owner of Dirt Candy, an all-vegetable restaurant located in New York City’s East Village that is recommended by the Michelin guide. Cohen, who has written about food for Saveur, Eater, Salon, and Esquire, was the first vegetarian chef invited to compete on Food Network’s Iron Chef America. She and her restaurant have been featured in the New York Times, Food & Wine, and The New Yorker.
 
RYAN DUNLAVEY is a New York City–based artist whose work includes The Comic Book History of Comics, MODOK: Reign Delay, Tommy Atomic, and the Xeric and ALA award-winning Action Philosophers.
 
GRADY HENDRIX has written for Variety, Slate, Playboy and is coauthor of The Magnolia League, a young adult series from Little, Brown. He is married to Amanda Cohen.

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Customer Reviews

The graphic novel format is great, really eye-catching and fun to read.
nycmom
I also read a lot of indy comic books - I suggest Kate or Die if you find a copy, so I love the graphic novel format Amanda Cohen, Dunlavey, and Hendrix use.
Darrel
The other reason the comic strip format (for the bulk of the text of the book) also did not work on Kindle for me because I do most of my reading at night.
Stephanie Smart

Most Helpful Customer Reviews

34 of 37 people found the following review helpful By Eilie on August 23, 2012
Format: Paperback Verified Purchase
I was looking for some new and unusual vegetarian recipes and thought I'd try this book, although I'd never heard of the restaurant. When I received the book, I was sort of pleasantly surprised to find that it was in a graphic novel format. The book relates a number of the restaurant owner's personal stories, including among other things, why we should cook with oil and why she charges $14 for a plate of salad. The book is interesting, and the recipes are innovative and original (they include a few vegetable desserts), but they are really rather secondary to the owner's story. If you are the sort of person who is looking for a cookbook with lots of recipes and pretty color photographs, this is not the book for you, but if you're a fan of graphic novel art and unusual cooking memoirs, this will be a good fit.
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8 of 8 people found the following review helpful By Allison Salas on December 3, 2012
Format: Paperback Verified Purchase
I rarely write cookbook reviews, but this book is so awesome that I felt compelled to write one. I had seen the author on an episode of "Easy Chinese," so I was familiar with the Dirt Candy restaurant. When I first saw the cookbook, I was unsure about whether or not I would like it - a graphic novel? Was that just a novelty approach that would provide little content? Absolutely not! In fact, the illustrations are my favorite part of the book. They explain the recipes and techniques in such a fun way. I actually read this entire cookbook the day I got it.

The recipes might be more advanced, but they are presented in such a way as to not be intimidating. Yes, you might spend all day Saturday making one of the recipes, but you'll have fun doing it!

So far I have made the carrot buns and the radish ravioli, both of which were amazing (but especially the ravioli)!

Also, while this book is vegetarian, almost all of the recipes can be made vegan (some already are). Kudos for that!
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12 of 14 people found the following review helpful By Gwynne on August 21, 2012
Format: Paperback Verified Purchase
I've been a big fan of the Dirt Candy restaurant since my sister-in-law got my husband a gift certificate to there as a birthday present. So needless to say where I heard that they were coming out with a cookbook I couldn't wait to get my hands on it. Their food is so unique and fun that I couldn't wait to see if I could make it myself.

When they announced that it would be a graphic novel cookbook I was a bit disappointed, but after finally getting my copy in the mail I can't begin to tell you how wrong I was. This is hands down the best cookbook I have ever read. She has made the most complicated dishes so easy to understand, and I can't wait to try them out this weekend.

Such a great story. It really does feel like I am getting two books for the price of one.
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4 of 4 people found the following review helpful By Frequent Contributor on January 8, 2013
Format: Paperback Verified Purchase
While I was very excited about this cookbook prior to release, because I mainly cook vegetarian meals and I had seen Cohen on Iron Chef and liked her style, I was at first skeptical about the "comic book" aspect of it. Not because I don't like comics, because that's not at all the case, but simply because I really enjoy a cookbook with good, full-color food photography... But I was delighted to find that the black and white comic illustrations have actually helped my fancy plating, immensely, since instead of just a photo of the finished product, you are actually given a diagram for how to assemble each dish.

I will say that this book is not really for beginners. Not that anything is terribly difficult, but pretty much every dish has at least four components that all need their own special preparations. I'll commonly spend over four hours making recipes from here, and my kitchen will be a disaster area, but the results are definitely worth it. So if you're a vegetarian who loves to cook and wants some VERY unique dishes that are heavily vegetable-based (as opposed to a fake meat as the bulk of each entree...) and doesn't mind putting in the work to get them, then this is for you. The graphic novel sections are actually really great, too. Aside from being way cute, they offer a lot of insight into not only the strange world of restaurant work, but also the difficulties one happens upon by being a vegetarian.

Easily the best cookbook I own, and every recipe is an eventual must-make.
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7 of 8 people found the following review helpful By Pamela Pennington on February 26, 2013
Format: Paperback Verified Purchase
I enjoyed the cook book. The comic book part of it was really great!

However, most of the recipes are completely insane. The concept of doing a soup recipe that takes 3 days after you dehydrate some of the ingredients on a silpat and also then smoke some of the others with a homemade smoker, then some of the other things seems daunting to me. However, one of these long weekends it is on my bucket list to do at least one of them.
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3 of 3 people found the following review helpful By Darrel on August 25, 2012
Format: Paperback Verified Purchase
I'm biased because I've eaten at Dirt Candy, and love the food there. I also read a lot of indy comic books - I suggest Kate or Die if you find a copy, so I love the graphic novel format Amanda Cohen, Dunlavey, and Hendrix use. I was first introduced to Amanda's cooking through the Iron Chef episode, and I love the history she provides in this book along with her cooking methods.

Super +1 - she gives the complete recipe for the smoked cauliflower and horseradish sauce with waffle dish, which is my favorite of her dishes.

One improvement would be to let us know what her pickling spice breakdown is for the pickled shiitake recipe. I do understand everyone has their own pickle spice ratio they think is best, but I would love to know Ms. Cohen's particular blend.
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