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Smash Mouth: Recipes from the Road: A Rock 'n' Roll Cookbook Paperback – January 10, 2013

3.7 out of 5 stars 11 customer reviews

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Editorial Reviews

Review

From singin’ together to cookin’ together, the guys from Smash Mouth are not only the real rock ‘n’ roll deal, they are true food dudes too. (Guy Fieri, star of Diners, Drive-Ins, and Dives)

These guys are great, they live to rock like I live to cook. (Michael Symon, Iron Chef; owner of Roast Detroit)

If anyone knows their favorite dishes from Cabo Wabo Cantina Steve Harwell will. He’s been a regular at Cabo Wabo Birthday bashes and I consider him a party veteran.
(Sammy Hagar, rockstar; owner of Cabo Wabo Cantina)

I love being part of this cookbook because it’s young and fresh, just like me! (Michael Richard, chef; owner of Central Washington D.C.)
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Product Details

  • Paperback: 386 pages
  • Publisher: Seapoint Books (January 10, 2013)
  • Language: English
  • ISBN-10: 0983062277
  • ISBN-13: 978-0983062271
  • Product Dimensions: 8.4 x 1 x 10.9 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,556,628 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
After reading Kelsey Grammer's "Fraiser" cookbook, "Tossed Salad & Scrambled Eggs," I was skeptical about another cookbook by a Hollywood superstar. But as a party dad this book ripped my breasts off. The recipes made my mouth hot and wet. The bold intro by Guy Fieri (the baddest boy thats ever lived) made me feel like i was ..."Walkin' on the Sun." ;)
The cons:
A) The Sammy Hagar Chapter. The whole things about aliens! Wha?
B) Listen man me want to hear about your recipe for the cabo wabo chicken not the anal probes.
3) The ingredients are hard to find.

Hey now. You're cooking. Like an ALL STAR!
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Format: Paperback
I have this book. I was purchased for me ironically by a friend. I opened it once, but instead of pages, it just had a toothless, gaping maw that screamed wordlessly without ceasing. It fired an arcane beam at my oven, which in turn opened a portal to a hellish painscape that drew me in, scraped out my eyes, packed the cavities with jalapeños and then drowned me in The Lake of Donkey Sauce.
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Format: Paperback
Every so often a book lands on your desk that looks intriguingly strange, is something that you cannot immediately identify, might be possibly something that you could be sceptical towards from a cursory glance and yet within seconds of opening it you are enchanted and enthralled. This is one of these books.

Perhaps it helps that this reviewer has never heard of "Smash Mouth" who, thanks to an Internet search, one understands is an American rock band from San Jose, California that has been performing since 1994. This review thus can be totally cold, objective and devoid of even any invisible "fan love". This reviewer comes to the party totally without prior knowledge or expectation.

So what are you getting? What has made this reviewer so keen and eager? This is a massive telephone book-sized collection of recipes that caught the band's eye in eateries on their various travels across the United States. No specific rhyme or reason, no focus on a specific type of cuisine. Just recipes from all over the place, ordered by state and backed up by an index at the end should you wish to dive in by ingredient or food type. There is also an index of song names too, for those who are real fans of the band but this review solely focusses on the food side of things.

The recipes are wonderfully varied. It is not just the typical "band food" you might have assumed, with just variations of pizza, wings or hamburgers. There are many little unexpected gems, such as Lobster Sandwiches, Bleu Cheese Biscuit and Cucumber Jalapeño Margarita. Each recipe is clearly laid out, well written and some engaging photographs of either the dish, the band or both follow.
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Format: Paperback Verified Purchase
I got this as a joke but a lot the recipes actually look pretty good and come from restaurants around the U.S. and include dishes like creme brûlée and filet mignon. No, the guys in Smashmouth didn't come up with these, they just liked them and the chefs were happy to share recipes in exchange for a little publicity. Admittedly, I was a little disappointed. I was expecting it'd be like a Guy Fieri cookbook, with every recipe name and instructions overlaid with some rock-n-roll 'tude, though you get your fair share of that in Guy's intro, next to a photo of him in a flame shirt, holding a pan with flames in it. Also, Guy actually types out words like rockin' without the g. You can't write better parody than this intro. And there is the amusement factor of photos of the band mugging in shades and throwing rock hands juxtaposed beside recipes for dishes such as "Pink Lady Apple and Arugula Salad." And it's hard to imagine the guys who write the chapter introductions -- all of which are written as if transcribed, without any editing except for the f-bombs, which have all been changed to frick or freak, if not starred out. Because they're bad-*** enough to swear, but still family-friendly for the young Shrek fans who want this.

The chapter introductions are basically anecdotes illustrating that Smash Mouth a. rock, b. are cool, c. are unafraid to do their own thing, d. are sometimes misunderstood, e. have sold a lot of albums and that Steve Harwell is essentially the coolest person to have ever lived. Also, their tour bus is frickin' sweet. Again, brilliant self-parody.
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Format: Paperback
Somebody once told me that the world was gonna roll me, but the cuisine of Smash Mouth _rocked me_.

Favorites:
-The jello mold that "only shooting stars" can make.
-The "I can't get enough of you baby-back ribs."
-Jerome Bettis is from Detroit.
-Somebody once asked if I could spare some change for gas, and I said yup what a concept, I could use a little fuel myself, in the form of chicken tandori poppers.

I was a little confused by the Sugar Ray Cookies.

To quote the Smash Mouth song the Monkees covered: And then I saw that taste, now I'M a believer.
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