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Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck Paperback – May 5, 2015

4.5 out of 5 stars 121 customer reviews

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Editorial Reviews

Review

“I've never loved waiting in line so much. You always know at the end of it there’s gonna be seitan, doughnuts, and laughs. And now we don’t even have to wait—we can make those killer sandwiches in our own homes!”
—Isa Chandra Moskowitz, author of Isa Does It
 
“Adam’s unique, crazy, and genius take on vegan food makes both omnivores and herbivores stand up and cheer!”
—Chloe Coscarelli, author of Chloe’s Vegan Italian Kitchen
 
“As a classically trained chef and omnivore, I’ve always known that vegan food is healthy—but the enduring question for me was whether it can be delicious. If Adam Sobel is the chef, the answer is yes. In Street Vegan, he explodes the stereotype that vegan food is one-dimensional, with recipes that are cosmopolitan, thoughtful, and helpful to anyone stuck in the same-ten-dishes rut.”
—Sara Moulton, host of the public television show Sara’s Weeknight Meals

About the Author

Adam Sobel is the chef and owner of the four-time Vendy Award-winning vegan food truck the Cinnamon Snail. He has appeared on Food Network and PBS and has written about vegan food for Vegetarian Times. He teaches vegan cooking classes at the Institute for Culinary Education in New York. When he's not in the city, he and his vegan family can be found in Red Bank, New Jersey--usually practicing yoga and snuggling with their doggies.
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Product Details

  • Paperback: 272 pages
  • Publisher: Clarkson Potter (May 5, 2015)
  • Language: English
  • ISBN-10: 0385346190
  • ISBN-13: 978-0385346191
  • Product Dimensions: 7.5 x 1 x 9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (121 customer reviews)
  • Amazon Best Sellers Rank: #100,924 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
If you've ever been to the Cinnamon snail, you know that their food is amazing. They ranked #1 place to eat in New York and #4 in the entire US on Yelp for 2014 and have a plethora of other awards. Adam Sobel is a culinary genius, and I do not say this lightly. This book has been the most highly anticipated cookbook on my list since 2011, because the snail has never produced anything that I didn't LOVE.

I'm pleased to report that the book is no exception!! I was worried that the food wouldn't taste as delicious as the food truck. Like the seitan, which could fool many carnivores. And oh, did it go above and beyond my highest expectations! Never has homemade seitan been so delicious.

As soon as the book was virtually delivered to my eagerly awaiting paws, I ran out to 24-hour Walmart to buy ingredients. The index, which you can view before buying the book, is positively delicious. I didn't see a single thing I didn't want to eat. Skimming through the index for the first time, I was extremely pleased to see the Vanilla Bourbon Creme Brulee donuts, which is one of their best sellers. That's where I started, because these donuts are from heaven. Crunchy, soft, sugary warm deliciousness... and my first try was just as good as from the truck. I will be making them at all of my future family holidays. I also made the Broccoli Beer Soup, Peking Seitan Bao Buns, Blueberry Lemon Cheesecake. I'll post pictures tonight. Everything was heavenly. I didn't even know I was capable of making food so delicious. This book is a total game changer for my home menu. I cannot wait to try all of the other recipes. As I was cooking, I read through the intro and got lots of warm fuzzies reading about how and why Adam learned to cook. So sweet.
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The recipes are truly unique, but incredibly difficult for an amateur cook. The only dish that is not too complicated is a soup, but I struggled to find anything within my skill level (which is average). My wife wouldn't eat the soup because it was pink and suffered from too much wine from 2 cups of wine during cooking. I have been cooking from 7 different vegan books (Isa Does It, Robinson, Thug Kitchen) for years now. Every dish in this book has like 8 steps, e.g. use food processor, saute something, then saute something else, then use blender for something else. I just became frustrated and exhausted and couldn't look at the book anymore. I'm trying to cook this while giving breakfast to the kids. Next time I'm in New York I'll try to find the Cinnamon Snail and enjoy the food. Everything looks delicious and amazing. It's just too complicated for home cooking. Adam Sobel is a genius, but I can't keep up.
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I've been a fan of the folks behind the Cinnamon Snail Food Truck without ever having the privilege of eating from them. Their online presence as a vegan food truck made them endearing to say the least and the hope of "one day" being able to sample the delectable goods we've read about has always been a bucket list wish. Owner Adam Sobel put his priceless recipes to paper so that those of us unable to get to his truck can make it ourselves. Initially I was daunted because there were spices I've never heard of and I wasn't sure this home cook would have the skill required to pull these off. Anyone who is in the same mindset, slap yourself upside the head and wake up! Following these recipes has elevated my cooking beyond what I thought I could ever pull off. The flavors are combined in such a way that it becomes like a symphony in your mouth. I am constantly asking myself, "if it taste THIS good when I make it, what must it taste like from the Master himself?!" (All cooks have their own special touch, naturally.) Along with the recipes, we get the history behind the food truck's birth and all the snafu's they had to endure to make it happen. You come away from this not only championing his success but realize he is a great husband and father whose heart is in the right place and those within his sphere are very lucky indeed.
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A few things this book is not: beginner Recipes, "Healthy" recipes, quick recipes.
A few things this book is: Imaginative, flavorful, new ideas on vegan cuisine.

I've only made a few things so far. The food is full of hard to find ingredients, but they are used quite ingeniously and what comes out is very labor intensive but very flavorful food. As opposed to many other cookbooks, this is clearly written from the point of view of cooking in a restaurant. The food is broken down into recipes for components. One for the sauce, one for the toppings, one for the main ingredient. As if you were running a kitchen and were prepping the building blocks for your menu items. What is nice about this method is it is great for someone who might want to take these ideas and combine them in different ways (a few sections of the book even take a base recipe and then show you five to six different ways. The negative of this is the recipe's look like they have five times as many ingredients (it's fairly labor intensive (not a weeknight cookbook for sure) than they actual do, also the ratio of components is a bit off. I made the Thai BBQ Seitan Ribs Sandwich and have an entire extra jar full of sauce and pickled sweet onions and a whole tupperware full of spicy roasted peanuts,. They are delicious and I'm going to use them on veggie burgers next week, but if you can't find other uses for some of the things it's a lot of wasted food.

Overall this book is worth it for the incredibly diverse recipes and flavors, I have about fifty pages bookmarked to try. Just be aware of what you are getting into.
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