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By Shannon Martinez
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.
A veritable tour de force in vegetarian and vegan cooking, Shannon Martinez has been a chef in Melbourne kitchens for over 20 years. She is best known as the owner of Australia's most prolific plant-based business, Smith & Daughters, which resulted in the best-selling books Smith & Daughters: A Cookbook (That Happens to be Vegan), Smith & DELIcious: Food From Our Deli (That Happens to be Vegan), and Vegan With Bite. While Shannon eats meat, she has perfected her vegan repertoire and says this is what makes her food taste so good; she aims to replicate the flavours and textures of meat, rather than serving bland, predictable, vegan fare.
Mo Wyse is a Seattle and NY expat who launched the original Smith & Daughters with Shannon on Brunswick Street, Fitzroy in 2014.
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