{"id":93579,"date":"2025-10-22T04:49:09","date_gmt":"2025-10-22T04:49:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/nz\/93579\/"},"modified":"2025-10-22T04:49:09","modified_gmt":"2025-10-22T04:49:09","slug":"buy-official-grateful-dead-cookbook","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/nz\/93579\/","title":{"rendered":"Buy Official Grateful Dead Cookbook"},"content":{"rendered":"

\n\tIf you purchase an independently reviewed product or service through a link on our website, Rolling Stone may receive an affiliate commission.<\/p>\n

\n\tThe food best associated with the Grateful Dead<\/a> has long been a grilled cheese, served hot and ready in the parking lot before or after a show. But a new cookbook is offering an elevated take on Deadhead cuisine. Dead in the Kitchen: The Official Grateful Dead<\/a> Cookbook, out today, is the band\u2019s official, authorized cookbook.<\/p>\n

\n\tWritten by Gabi Moskowitz, Dead in the Kitchen is all about leafy greens, but maybe not the ones you\u2019re thinking of. It\u2019s not, in fact, an edibles cookbook, but rather a vegetarian one, featuring recipes like Buffalo Tofu and a Meatless Meatball Sandwich. <\/p>\n

\t\t\t<\/p>\n

\t\t\t\t\t\t\"'Dead<\/p>\n

\t\t\t<\/a><\/p>\n

\t\t\t\t\tDead in the Kitchen: The Official Grateful Dead Cookbook\t\t<\/p>\n

\n\t\tRelease Date: Oct 21, 2025
Publisher: Weldon Owen\t<\/p>\n

\n\tRolling Stone\u2019s Angie Martoccio put the cookbook\u2019s recipes to the test<\/a> (backed by the band\u2019s music, naturally), writing, \u201cFor dessert, I whipped up some avocado brownies, which contain no butter, vegetable oil, or refined sugar. Moskowitz calls these bad boys the \u201cplatonic ideal of a brownie: ultra-rich, fudgy, and moist,\u201d and I have to agree. While making the avocado brownies, I cranked up the new Blues for Allah (50th Anniversary Deluxe Edition), which sounds incredibly clean and crisp on my turntable, especially the cosmic \u2018Crazy Fingers.’\u201d<\/p>\n

\n\tDead in the Kitchen author Gabi Moskowitz is best known for her budget-friendly cooking blog, BrokeAss Gourmet, and she\u2019s the author of cookbooks like Hot Mess Kitchen and Pizza Dough: 100 Delicious, Unexpected Recipes. The book also features a foreword by Mollie Katzen, known for writing the influential vegetarian cookbook, Moosewood Cookbook. <\/p>\n

\n\tIn an Instagram post, Moskowitz wrote<\/a>, \u201cThe recipes within it are inspired by the band, devoted Dead Heads, and the food that fueled a movement of unity, kindness, and the power of the collective.\u201d<\/p>\n

\n\tThe book is not the first culinary collaboration from the world of the Grateful Dead; there\u2019s a Slowtide and Grateful Dead kitchen towel<\/a>, a Hedley & Bennett apron<\/a>, and of course, Ben & Jerry\u2019s classic ice cream pint, Cherry Garcia.<\/p>\n