Authors & Events
Gifts & Deals
Oct 07, 2014
| ISBN 9781623363581
Oct 07, 2014
| ISBN 9781623363598
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Oct 07, 2014 | ISBN 9781623363581
Oct 07, 2014 | ISBN 9781623363598
#1 New York Times Bestseller, first in the bestselling seriesThug Kitchen started their wildly popular website to inspire people to eat some goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (‘This might be my favorite thing ever’) and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can’t afford the hype.Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.Can’t get enough? Check out the bestselling follow-up Thug Kitchen: Party Grub.
Thug Kitchen blew up the Internet back in 2012, when they first began blogging. Their first cookbook was an instant #1 New York Times bestseller. They are based in Los Angeles, CA.
“Dear reader, I love Thug Kitchen’s cooking. As hilariously foul-mouthed as these motherf*ckers are, I really like their passion for eating the right food, for cutting to the chase, and for knocking up good, nutritious food from scratch. Their message is simple–stop relying on the microwave, stop relying on processed crap. Whoever you are and wherever you are, get down to the markets and supermarkets, use your budget to pick up some fresh ingredients, and get cooking. So, Thug Kitchen, good luck, and keep doing what you’re doing.” —Jamie Oliver
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