Publisher's Outlet Store! ****** 70% OFF Every Book! ****** All new closeouts and remainders!

Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook
Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook
  • Load image into Gallery viewer, Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook
  • Load image into Gallery viewer, Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook

Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook

Regular price
$25.00
Sale price
$25.00
Regular price
$25.00
Sold out
Unit price
per 
Shipping calculated at checkout.

Author: Sobel, Adam

Brand: Clarkson Potter

Color: Multicolor

Edition: Illustrated

Features:

  • Clarkson Potter Publishers

Number Of Pages: 272

Release Date: 05-05-2015

Details: Product Description Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following. What's the secret behind the Cinnamon Snail's takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love, and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail's creative cooking from truck to table, including:   ·  Breakfasts: Fresh Fig Pancakes, Fried Dandelion Greens with Lemon Garlic Potatoes, Poached Pear-Stuffed French Toast ·  Beverages: Vanilla Sesame Milk, Cucumber Ginger Agua Fresca, Peppermint Hot Chocolate · Soups and Sandwiches: Korean Kimchi Soup, Jalapeño Corn Chowdah, Brown Sugar-Bourbon Glazed Seitan, Gochujang Burger Deluxe · Veggies and Sides: Lemon-Soy Watercress, Maple-Roasted Kabocha, Horseradish Mashed Potatoes · Desserts and Donuts: Roasted Mandarin-Chocolate Ganache Tart, Pine Nut Friendlies, Rum Pumpkin Chiffon Pie, Vanilla Bourbon Crème Brulée Donuts, Cinnamon Snails 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. Excerpt. © Reprinted by permission. All rights reserved. Introduction How I Got Started Cooking All These Vegetables I grew up eating all kinds of animals and never thought I would grow up to help people eat their veggies from the side of a truck. But when I was sixteen, I started hanging out with this really cute girl from Jersey named Joey (now Ms. Snail). Joey was a French fries and canned soup vegan, aka a vegetarian who didn’t really eat much in the way of vegetables. (For the record, I really like French fries. Canned soup, not so much.) Joey and I fell in love, and because I really cared for Joey, I wanted her to eat better food. I would spend hours in bookstores copying vegan and soon-to- be-veganized recipes from cookbooks into a notebook, which I would experiment on at home. I also decided that to advance my skills, I would look for work in restaurants. The first restaurant I worked in was Tom Valenti’s Ouest, on Manhattan’s Upper West Side. Ouest was far from a vegan restaurant—I mean, come on, they had a dish with a poached duck egg deep-fried in duck fat, not exactly animal-loving. But I learned a lot of skills and cooking methods from working with the extremely talented crew and chef: my care for the integrity of our ingredients, respect for the customer’s experience, and the creative treatment of food that preserves its natural appeal (for ins

UPC: 884799742552

EAN: 0884799742552

Languages: English

Binding: Paperback

Item Condition: UsedLikeNew