Buy Official Grateful Dead Cookbook

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The food best associated with the Grateful Dead 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 Cookbookout today, is the band’s official, authorized cookbook.

Written by Gabi Moskowitz, Dead in the Kitchen is all about leafy greens, but maybe not the ones you’re thinking of. It’s not, in fact, an edibles cookbook, but rather a vegetarian one, featuring recipes like Buffalo Tofu and a Meatless Meatball Sandwich.

Rolling Stone’s Angie Martoccio put the cookbook’s recipes to the test (backed by the band’s music, naturally), writing, “For dessert, I whipped up some avocado brownies, which contain no butter, vegetable oil, or refined sugar Moskowitz calls these bad boys the “platonic ideal of a brownie: ultra-rich, fudgy, and moist,” 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 ‘Crazy Fingers.’”

Dead in the Kitchen author Gabi Moskowitz is best known for her budget-friendly cooking blog, BrokeAss Gourmet, and she’s 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.

In an Instagram post, Moskowitz wrote“The 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.”

The book is not the first culinary collaboration from the world of the Grateful Dead; there’s a Slowtide and Grateful Dead kitchen towel, a Hedley & Bennett apron, and of course, Ben & Jerry’s classic ice cream pint, Cherry Garcia.