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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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"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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Top Customer Reviews
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.
But it was also a fun read! Amanda talks about the trials and tribulations of opening and owning a restaurant. You will read of successes and failures and the can-do attitude it takes to put out a winning product. Night after night.
This is an engaging book with some great recipes that will teach you ways of treating vegetables you might not have thought of. It also proved to me that owning a restaurant is the hardest job anywhere!
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!
I appreciate the information about how expensive it is to run a restaurant, it now feels fine to spend $20 on a salad.
Fun read, and a definitely "gift-able" book for a foodie friend!