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Smith & Daughters
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About the Author

Mo Wyse is a Seattle and NY expat. She studied journalism, has a background in production but dedicated her passion for creative, plant-based food to creating Smith & Daughters, where she is the logistical, front-of-house and marketing brains behind this gun team. Shannon Martinez has cooked since she can remember and due to the influence of her Spanish paternal family and her outside the square, innovative talents she's contributed to kitchens across Melbourne over the past nearly 20 years. Shannon eats meat, but has perfected her vegetarian - and latterly - vegan repertoire saying this is what makes her food so good; she tries to replicate the tastes and textures of meat, rather than putting out bland, predictable, vegan food.Smith & Daughters on Brunswick Street, Fitzroy began in 2014. Food lovers went nuts. Almost immediately, they had grown to 40 staff and were doing 400 covers a night. In July 2015, they opened Smith & Deli, in nearby Moor Street an all vegan convenience store and deli. The idea here is a carefully curated selection of all vegan groceries, and freshly made pastries, salads and take-home vegan meals. There are also 32 made-to-order sandwiches, "cheese" and "meat" by the kilo - and, often, queues out the door.

Reviews

"Damn good food by some damn fine people. Shannon and Mo's passion for all things delicious is inspiring as hell and this cookbook just proves, once again, that they're not messing around." - Michelle and Matt, Thug Kitchen
"The vegan power duo behind cult Melbourne restaurant Smith & Daughters have released a cookbook. In it, Shannon Martinez and Mo Wyse steer clear of the stereotypes that can accompany veganism (bland, boring and - dare we say it - preachy) to bring us seven chapters and more than 80 recipes" - Sydney Morning Herald
"Gordon Ramsay reckons he's allergic to them, Anthony Bourdain famously compared them to a "Hezbollah-like splinter faction," and only last month, high-profile Italian chef Gianfranco Vissani declared he'd like to "kill them all." Mo Wyse and Shannon Martinez know vegan is a dirty word. But these masterminds behind Melbourne vegan mecca, Smith & Daughters, are revolutionising plant-based eating beyond the pleather-wearing hippie stereotype. Smith & Daughters: A Coohboolt (That Happens To Be Vegan) features Wyse's words and recipes for about 80 of Martinez's big-flavoured Latin American-leaning dishes that have wowed diners" - delicious.com.au, Stellar Magazine
"Forget any preconceived ideas about vegan food. In the exciting new cookbook Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse, vegan food reaches a whole new level! Be tempted with recipes such as Spanish Meatballs in Saffron Almond Sauce, Paella or Warm Spanish Doughnuts. Yum!" - New Idea Magazine
"A collection of seriously delicious recipes using no animal products at all. This vegan kale and leek bake is about as good as comfort food gets. It's not like we're trying, but we've struggled to find anyone who doesn't love this dish. The cream sauce, the kale, the garlic breadcrumbs on top. It's literally the most perfect creamy casserole-style dish that will inspire second and third helpings." - FoodRepublic.com
"Fresh and appealing. There is something authentic about the style of this book. It wasn't hatched in the mind of a marketing queen, because "Smith & Daughters" is grounded in good cooking. That's the only kind of ground that matters." - Christopher Kimball's Milk Street Magazine

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