Genre: Non-Fiction/Food
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Last week I wrote about "trigger warnings," and I feel compelled to issue one now. If you are offended by coarse language (I.e. The "F" word or the "S" word) then Thug Kitchen: Eat Like You Give a F*ck by Thug Kitchen is not the book for you. Is it gratuitous, you might ask? Well, I don't believe that the "F" word is ever a necessary component of a cookbook, but hey...that could just be me.
That being said, the authors' style of writing did give me a chuckle, and the recipes look amazing. For those of us who don't cook meat, finding interesting recipes can be challenging. They put together ingredients and present one delicious offering after another. Yesterday I tried making Lentil Tacos with Carrot-Jicama Slaw. Not only was the taste interesting, but the crunchy Jicama added the perfect texture to each bite. It had a slightly Asian bend, and next time I might try to change it to a more Mexican flavor profile.
The authors are an LA-based duo with a passion for healthy eating. Their ingredients are always fresh and are put together seasonally. Their partnership started as a website and moved on to sharing their ideas in cookbook form. My next foray into their healthy-style recipes will be their Roasted Beer and Lime Cauliflower Tacos. Yum! I just read that cauliflower will definitely be trending in 2017, so I might serve this at my next dinner party.
Cooking vegetables can be challenging, and I am always on the lookout for vegetarian dishes that are as hardy and taste-packed as their meat filled counterparts. Although I haven't tried many of Thug Kitchen's recipes yet, I will say that so far the book is a winner. I love that the authors are not preachy about their beliefs, and the choice of words was not a problem for me.
- Beverly
Publisher - Rodale Publishing
Date of Publication - October 7, 2014
That being said, the authors' style of writing did give me a chuckle, and the recipes look amazing. For those of us who don't cook meat, finding interesting recipes can be challenging. They put together ingredients and present one delicious offering after another. Yesterday I tried making Lentil Tacos with Carrot-Jicama Slaw. Not only was the taste interesting, but the crunchy Jicama added the perfect texture to each bite. It had a slightly Asian bend, and next time I might try to change it to a more Mexican flavor profile.
The authors are an LA-based duo with a passion for healthy eating. Their ingredients are always fresh and are put together seasonally. Their partnership started as a website and moved on to sharing their ideas in cookbook form. My next foray into their healthy-style recipes will be their Roasted Beer and Lime Cauliflower Tacos. Yum! I just read that cauliflower will definitely be trending in 2017, so I might serve this at my next dinner party.
Cooking vegetables can be challenging, and I am always on the lookout for vegetarian dishes that are as hardy and taste-packed as their meat filled counterparts. Although I haven't tried many of Thug Kitchen's recipes yet, I will say that so far the book is a winner. I love that the authors are not preachy about their beliefs, and the choice of words was not a problem for me.
- Beverly
Publisher - Rodale Publishing
Date of Publication - October 7, 2014
