BOOKS: OLD, NEW and OBSCURE – THREE QUIRKY COOKBOOKS

“Thug Kitchen 101”
By Matt Holloway and Michelle Davis
Rodale Press, 2016

“As Cooked on TikTok: Fan Favorites and Recipe Exclusives from More Than 40 TikTok Contributors” with Emily Stephenson
Clarkson Potter, New York, 2022

“A Super Upsetting Cookbook about Sandwiches,”
By Tyler Kord; Artwork by William Wegman
Clarkson Potter, New York 2016. 

I am not getting any younger; however, many of my co-workers are under 30 and I have grandchildren. So, when the editor mentioned the Thug cookbook I thought, why not look at some cookbooks that might refresh my cooking? There are many cookbooks at the library by innovative, creative chefs. The three cookbooks reviewed were chosen because the titles said “younger generation” to me. Lo and behold, I did find some recipes to try; they haven’t taken years off my life, but they are fun.

The first of the quirky cookbooks is “Thug Kitchen 101,” one of a series of Thug cookbooks written by Matt Holloway and Michelle Davis, and published by Rodale Press. Rodale Press is known for publishing books about gardening, and their Prevention magazinehas long been a leader in holistic wellness advice. At first “Thug Kitchen 101” struck me as a strange fit. However, once you start reading you find advice on cooking at home for health and efficiency. Many of us will have to overlook the “blue” language, but it is worth it. From an update on the team’s website, Thug kitchen brand has been rebranded as Hungry as Hell after “serious conversations about cultural appropriation and digital blackface.”

The recipes are full of flavor and packed with nutritious ingredients. The recipes are vegan, but you won’t miss the animal protein. Main Dish recipes include Creamy Squash Macaroni and Cheese with Hot Sauce Breadcrumbs, Sweet Potato Al Pastor Tacos and Red Curry Noodles. The soups, salads, sauces and salsa are equally creative. Their recipe for Caesar Dressing follows, edited to remove blue language.

“As Cooked on TikTok” with Emily Stephenson presents recipes, including fan favorites from forty TikTok creators. Some of the contributors are famous away from TikTok; Gordon Ramsay and his daughter wrote the introduction. Giada De Laurentiis and her daughter make suggestions for breakfast croissant paninis. However, most of the contributors became well-known through their TikTok recipes. You’ll find recipes for the well known cloud bread and variations on baked feta pasta. Ramen is present as lasagna, carbonara and with baked feta. Breakfasts include chocolate fudge baked oats and pancake cereal (tiny pancakes eaten with syrup and milk). Drink recipes include classics such as a Paloma or Arnold Palmer, but also quirky Hong Kong Milk Tea with Slanted Coffee Jelly.

The final book appealed to me because I love a good sandwich. Tyler Kord’s sandwich cookbook was published 10 years ago, but his ideas are as fresh as ever. Fresh can be taken in two ways. First, the recipes are innovative creations by the owner/chef of the No. 7 Restaurant Group. Second, he is “fresh” in the way I would have been punished for by my parents. Smart-alecky comments about the editor, reviewers and, sometimes customers, can grate, but also can be funny. For example, he riffs on complaints about no bags given for fully-wrapped sandwiches. The editor comments back at times.

Although few will try making all these sandwiches, they will spark your creativity. Kord tutors us on sandwich construction, gives recipes for pickles (muchim), relishes, sauces, fried garnishes and vegetable purees to add to basic turkey, beef, meat loaf and vegetable sandwiches. The whimsical sandwich names might tempt you to try one. For example, the meatball sub made with meat loaf is, “It Must Have Been While You Were Kissing Meatloaf.” A vegetable burger, “Sympathy for the Devil,” includes blue cheese avocado dressing and roasted onions.

Even if none of these cookbooks appeal to you, I do recommend trying anything quirky: recipes, music, whatever. Just do something out of the box, it will rejuvenate you!

– Mary Barbera

Dressing Almond Caesar Salad
(adapted from “Thug Kitchen 101” )

• 1/3 cup sliced or slivered almonds

• 1/3 cup hot water

• 1 to 2 cloves garlic, chopped

• 1/2 cup olive oil

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon rice vinegar

• 1 tablespoon of capers

1. Soak the almonds in the hot water until soft, approximately 15 minutes.

2. Place the softened almonds in a blender with all of the other ingredients except for the capers.

3. Blend until there are no large pieces of almond and the dressing looks creamy.

4. Add the capers to the dressing and blend for 5 seconds until the capers are chopped.

5. Chill until ready to use.