Smith & Daughters: A Cookbook (That Happens to be Vegan) | 誠品線上

Smith & Daughters: A Cookbook (That Happens to be Vegan)

內容簡介

內容簡介 A refreshed edition of Smith & Daughters: A Cookbook (That Happens to be Vegan) featuring a collector's cover and a new introduction from groundbreaking chef Shannon Martinez.With more than 50,000 copies sold since it was first released in 2016, this is an essential cookbook for vegetarians, vegans and anyone who is veg‑curious. The guide to meat-free innovation features 80 delicious Spanish-influenced vegan recipes, from chorizo, meatballs and cheese to tuna and prawns, plus tantalising desserts and drinks.Based on the landmark Melbourne restaurant of the same name – dubbed ""one of the coolest vegan restaurants in the world"" by Condé Nast Traveler – this modern classic will challenge your preconceptions of vegan food.Smith & Daughters: A Cookbook (That Happens to be Vegan) offers party friendly, plant-based recipes everyone can enjoy."

作者介紹

作者介紹 Shannon MartinezShannon Martinez has cooked since she can remember and, due to her outside-the-box, innovative talents, she's contributed to kitchens across Melbourne over the past nearly 20 years. Shannon is an unlikely candidate to be the poster girl for plant-based dining, as she eats meat – but she is and she's unstoppable. Her unique perspective gives this mega-talented chef the capability to create perfect tastes and textures, rather than pumping out bland and predictable vegan food. Mo Wyse is a Seattle and NY expat. She studied journalism and has a background in production, but dedicated her passion for creative, plant-based food to creating Smith & Daughters and Smith & Deli, where she is the logistical, front-of-house and marketing brains of the team. Together Mo and Shannon run the hugely successful vegan eateries, Smith & Daughters and Smith & Deli, in Melbourne, Australia.Mo WyseMo Wyse is a Seattle and New York expat. She studied journalism and has a background in production, but dedicated her passion for creative, plant-based food to creating Smith & Daughters and Smith & Deli, where she is the logistical, front-of-house and marketing brains behind this gun team. Mo has now woven herself into the hospitality industry fabric, where she has spoken on a variety of panels pertaining to both business as well as plant-based dining. People are waking up to the relevance of veganism and considering both Mo and Shannon to be outspoken advocates for expanding the plant-based foodscape.

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