Bests & Worsts Reviews from Amazon

If you've ever been to the Cinnamon snail, you know that their food is amazing. They ranked #1 place to eat in New York and #4 in the entire US on Yelp for 2014 and have a plethora of other awards. Adam Sobel is a culinary genius, and I do not say this lightly. This book has been the most highly anticipated cookbook on my list since 2011, because the snail has never produced anything that I didn't LOVE. I'm pleased to report that the book is no exception!! I was worried that the food wouldn't taste as delicious as the food truck. Like the seitan, which could fool many carnivores. And oh, did it go above and beyond my highest expectations! Never has homemade seitan been so delicious. As soon as the book was virtually delivered to my eagerly awaiting paws, I ran out to 24-hour Walmart to buy ingredients. The index, which you can view before buying the book, is positively delicious. I didn't see a single thing I didn't want to eat. Skimming through the index for the first time, I was extremely pleased to see the Vanilla Bourbon Creme Brulee donuts, which is one of their best sellers. That's where I started, because these donuts are from heaven. Crunchy, soft, sugary warm deliciousness... and my first try was just as good as from the truck. I will be making them at all of my future family holidays. I also made the Broccoli Beer Soup, Peking Seitan Bao Buns, Blueberry Lemon Cheesecake. I'll post pictures tonight. Everything was heavenly. I didn't even know I was capable of making food so delicious. This book is a total game changer for my home menu. I cannot wait to try all of the other recipes. As I was cooking, I read through the intro and got lots of warm fuzzies reading about how and why Adam learned to cook. So sweet. One thing that I was worried about was that it wouldn't include some of my (less popular?) seasonal favorites. And although the book doesn't have some specific seasonal recipes such my all time favorite Hickory BBQ Seitan Sub, it does have all the elements there to make it, albeit with a little searching. The original sandwich on the menu read as follows: Hickory BBQ Seitan with Bourbon Braised Garlic Marinated Kale, Caramelized Onions, Coconut Bacon, and Horseradish Cream. I used the following recipes to duplicate the sub of my dreams: Brown Sugar Bourbon Glazed Seitan (132) with a few tablespoons of added BBQ sauce Bourbon Blanched Mustard Greens (187) sub baby kale, added garlic and caramelized onions I adapted the horseradish cream from the horseradish mustard cream in the perogie recipe and the aioli listed for the recipe. And I used this (Coconut Bacon (2 Pack/Bags) - Enjoy Crunchy Coconut Chips With A Bacon Flavor - Gluten Free and Vegan Friendly Snack Food!) for bacon. It was just divine. Buy this book. Never eat another animal product again. I'll continue to update as I try each recipe.