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Ryan Dunlavey

Amanda Cohen

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

by Amanda Cohen (Author), Ryan Dunlavey (Author), Grady Hendrix (Author)

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From chef-owner of the popular all-vegetable New York City restaurant, Dirt Candy, a cookbook of nearly 100 vegetable recipes for home cooks everywhere.

Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its success, becoming one of the most popular restaurants in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.

Print length

224 pages
Language

English
Publisher

Clarkson Potter
Publication date

August 21, 2012
Dimensions

7.33 x 0.55 x 9.08 inches
ISBN-10

0307952177
ISBN-13

978-0307952172
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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.

Product details

Publisher ‏ : ‎ Clarkson Potter; 1st edition (August 21, 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0307952177
ISBN-13 ‏ : ‎ 978-0307952172
Item Weight ‏ : ‎ 15.6 ounces
Dimensions ‏ : ‎ 7.33 x 0.55 x 9.08 inches

Best Sellers Rank: #397,506 in Books (See Top 100 in Books)
- #486 in Vegetable Cooking (Books)
- #1,521 in Celebrity & TV Show Cookbooks
- #1,559 in Vegan Cooking (Books)

Customer Reviews:
232 ratings

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Ryan Dunlavey
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Ryan Dunlavey is the award winning cartoonist of the graphic novels Action Presidents, Action Philosophers, The Comic Book History of Comics, The Comic Book History of Animation, Dirt Candy: A Cookbook and Li’l Classix. He has also made comics for Marvel, Dark Horse and IDW. He lives in New York City.
Follow him on twitter: @ryandunlavey
Follow him on instagram: @ryan.dunlavey
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Amanda Cohen
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An award-winning chef, Amanda Cohen opened Dirt Candy, her tiny, 18-seat vegetable restaurant in New York City's East Village, back in 2008. She had previously worked in or consulted for almost every vegetarian restaurant in New York City, she was the chef at rock star Moby's teahouse, TeaNY, worked at an intense high-volume diner in Spanish Harlem for several years, and won awards at the late lamented Heirloom on the Lower East Side. But Dirt Candy was the first time she was opening a restaurant herself, her way.
Dirt Candy has gone on to be recognized by the Michelin Guide for three years in a row, and to win awards from Gourmet Magazine, the Village Voice, and many others. She was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook Dirt Candy: A Cookbook is the first graphic novel cookbook to be published in North America.
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Grady Hendrix
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New York Times bestselling author Grady Hendrix makes up lies and sells them to people. His novels include HORRORSTÖR about a haunted IKEA, MY BEST FRIEND'S EXORCISM, which is basically "Beaches" meets "The Exorcist", WE SOLD OUR SOULS, a heavy metal horror epic, THE SOUTHERN BOOK CLUB'S GUIDE TO SLAYING VAMPIRES, and THE FINAL GIRL SUPPORT GROUP, coming on July 13, 2021. He's also the author of PAPERBACKS FROM HELL, an award-winning history of the horror paperback boom of the Seventies and Eighties. He wrote the screenplay for, MOHAWK, a horror flick about the War of 1812, and SATANIC PANIC about a pizza delivery woman fighting rich Satanists. You can discover more ridiculous facts about him at www.gradyhendrix.com.
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Customer reviews

5 star		67%
4 star		12%
3 star		6%
2 star		10%
1 star		5%

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Sara J. Lutz

Perfectly Spiffing

Reviewed in the United States 🇺🇸 on September 17, 2012

Verified Purchase

Somehow, I missed the whole "It's a Graphic Novel - No, it's a Cookbook, NO - IT'S BOTH" thing when I ordered this, and I'm rather glad because it might have scared me off, and I really would regret NOT having this book in my collection!

Absolutely spiffing. A fun read curled up on the couch - but infused with so much cookery wonder you'll keep popping up out of the seat to go play in the kitchen.

Is this a book you will cook from every day? Unless your have someone else on hand to go to work, take care of the house/kids/spouse/pets/other - no. It's amazingly detailed restaurant quality recipes, MEANT to be more than your average workaday recipes. But I'm finding those fancy 'extras' are slowly filtering into my everyday cooking. The recipes are great, but what is ~AMAZING~ are the ideas. The food concepts. The bits of kitchen magic. And something I really didn't expect - her magic tricks make not just vegetarian food special - but have opened up a whole new horizon for me personally when it comes to implementing the ideas into the gluten free food I have to cook. The idea of making dumpling wrappers out of dehydrated squash paid for the book on it's own.

The recipes ARE intricate, intense, and in some cases... slightly fiddly. In a GOOD way. But each recipe is also just a jumping off point to exploring new recipe methods with difference flavors, produce, applications.

Well written, the graphic novel portions are wonderful - and eye opening. Even with family working in the food service biz, there are aspects of restaurant life that I was thrilled to see spelled out. Next time I get to New York, I'm definitely hitting up Dirt Candy. But until then, I'm just overwhelmingly happy to have this amazing book to start playing with in my own kitchen.

8 people found this helpful

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Ryan Sonson

My new favorite cookbook!

Reviewed in the United States 🇺🇸 on July 9, 2020

Verified Purchase

When I first received this book I thought that they simply were just ripping off illustrated cookbooks previously done by Silver Spoon.
After not being able to find a book to hold my interest I decided to give this book another chance and I'm glad I did.
It is cleverly done and addictingly humourous!
Its actually done much, much better that Silver Spoon's illustrated comic style recipe books.
Not only is it a cookbook but it is also an autobiography of sort's describing the chef's trials and tribulations of opening Dirt Candy restaurant.
The recipe's are not your simple run of the mill recipes but they're brilliant and they go through such detail to describe how the average cook can go about to duplicate each recipe.
One of the best designs and overall cookbooks I've seen in a long time!

2 people found this helpful

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Frequent Contributor

Everything in here is the best thing I've ever made!

Reviewed in the United States 🇺🇸 on January 9, 2013

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.

32 people found this helpful

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A reader

weird unappealing combinations and almost 50% comic strips

Reviewed in the United States 🇺🇸 on September 15, 2019

Verified Purchase

100 of the 220 pages are completely filled with comic strips. I find it annoying.

Too many of the recipes just sound weird - "Smoked Cauliflower and Waffles with horseradish cream sauce," "Radish Ravioli with Radish salad and lemon corn sauce," "Kimchi doughnuts with wild arugula salad and cilantro sauce," "Parsnip gnocchi with sour red cabbage and carrot crumbs," "Olive fettuccine (homemade pasta with kalamata olives and basil broth) with pickled eggplant and eggplant jam," "Fennel funnel cakes with mango fennel and chocolate sorbet," "Molten beet cake with roasted pear and beet leather," "Red (bell) Pepper velvet cake with peanut brittle and peanut ice cream," "Spring pea flan" etc.

Some, but not all, include a vegan option. Some are deep fried, so not as healthy.

There aren't many recipes that I would consider trying. "Coconut poached tofu with cucumber three ways" could be interesting. "King oyster mushroom rings" sound good, but they are deep fried. I have more than 100 cookbooks and they are overflowing the space I have, so this one's going to be donated to the library. There are much better vegetarian cookbooks.

13 people found this helpful

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Top reviews from other countries

Peter

Overly complicated

Reviewed in the United Kingdom 🇬🇧 on August 11, 2017

Verified Purchase

Too chef-y (and I'm a chef). Large doses of creativity but annoying when almost all the recipes make you turn to other recipes to complete them. Looks great and a very good concept. Just not a very useful book.

kelly cartin

Five Stars

Reviewed in the United Kingdom 🇬🇧 on July 3, 2016

Verified Purchase

Great book great concept thankyou

Victor Wong

A Comic Book *Can* Be A Cookbook

Reviewed in Canada 🇨🇦 on December 3, 2012

Verified Purchase

Amanda Cohen, a chef specializing in vegetable cooking (she shrinks back from the word "vegetarian" due to its sociological use), qualifies as a celebrity chef. But "Dirt Candy" doesn't go the usual "sleb chef cookbook" route. Instead, she and comics creator Ryan Dunlavey turn what she wants to say into a comic book, interspersed with recipes. And the results are amazing.

The big one is that Ms. Cohen now gets to claim "geek cred" among a specific potential customer base. Her character, "Comics Amanda," is decidedly unglamourous, somewhat paranoid and plagued by fits of self-doubt interspersed with tantrums of frustration -- in other words, a character that comics and fandom can identify with. She's rendered simply and rough-sketchily by Dunlavey but gains a high degree of facial expressiveness as a result. When she sets her arm on fire (to illustrate to an reporter character how her work has affected her health), it communicates far more about the stresses of working life in a restaurant than mere words in a paragraph by Anthony Bourdain.

This is perhaps the real value of Dirt Candy the book: it tries to "sell the place" (which is, after all, what most restaurant-based cookbooks do) not by piling on the glamour and philosophy, but by trying to demythologize (i.e. in contrast with traditional food writing) and present an honest view of the trials and tribulations of a small place with a big reputation.

As for techniques and recipes, well, some of the basics are incorporated well in the main text, and more than a few of the recipes get artwork on their own. Here Dunlavey's art takes on the role of diagrams in an instruction manual: when it comes to plating some of the dishes, the ingredients become separated components which are directed in placement by arrows. It's helpful to the recipe users because (a) the illustrations are clear and (b) not using photos takes off the pressure to try to make the dishes super-pretty.

People interested in the "vegan" lifestyle will probably recoil at the use of butter and other dairy, but Ms. Cohen does provide tips for converting a dish into "full vegan" mode. All in all, like Dirt Candy the restaurant, Dirt Candy the cookbook has carved itself a unique niche in the "sleb chef" bookshelf. It's worth a read.

One person found this helpful

Kiera Pannell

Fun but not very useful

Reviewed in Canada 🇨🇦 on January 8, 2016

Verified Purchase

This is one of the strangest cookbooks I have ever bought. The intros to every chapter are comics, rather than a long essay like in many other cookbooks, and many of the recipes contain illustrated instructions rather than photographs. In fact anyone who loves seeing full colour photographs in cookbooks should be forwarned - there are no photos at all in this cookbook.

As for the recipes, while I am sure they are delicious, they are beyond the reach of most home cooks. I was not terribly excited by the pickles chapter as I do a lot of home canning, and her recipes are mostly fridge pickles. The recipes are very complicated, involving many steps, and often involving techniques I would rarely use at home like smoking and deep-frying. There are also many, many homemade pasta recipes, but I have sworn off making pasta by hand until I have a pasta machine!

All of that being said, I really enjoyed this cookbook. I figure it's more aspirational than practical, but it's still lots of fun. There's lots of little tips that explain the reason behind certain techniques.

5 people found this helpful

Gemma Taylor

Loved it!

Reviewed in the United Kingdom 🇬🇧 on July 7, 2013

Verified Purchase

The recipes aren't something I would cook as a weeknight meal but more of a special occasion. The story of how Amanda came to be where she is - told as a graphic novel - is charming, witty and terribly interesting. Each recipe has a lovely description and I read it cover to cover in one night - great cookbook whether you are veggie or not!

One person found this helpful

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