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The Hot Knives Vegetarian Cookbook: Salad Daze Hardcover – September 20, 2011

7 customer reviews

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Editorial Reviews

About the Author

Evan George is an investigative journalist whose coverage of the health insurance industry, homelessness, and the federal court system has won national awards—none of which have stemmed from his extensive writing about beer, coffee, and cooking for publications including Los Angeles Magazine, Conde Nast Traveler, and the Los Angeles Times. He has grilled steaks at a Philadelphia bistro, flipped burgers in Los Angeles coffee shops, and most recently spent three years as a sous chef at the renowned vegetarian hot spot Elf Cafe. He holds a history degree from Occidental College.
Alex Brown currently holds court as the general manager for Gourmet Imports, where he answers the questions, and tempers the fury, of the best chefs, cheese mongers and restaurateurs in Los Angeles. His expertise is frequently quoted on cheese by food publications including Imbibe Magazine, LA Weekly, and the Los Angeles Times. A longstanding line cook vet, Alex took his first cooking job at age 14 as dishwasher/prep cook at the now extinct Indigo Crow Bistro in Albuquerque, NM.

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Product Details

  • Hardcover: 128 pages
  • Publisher: Mark Batty Publisher; 1 edition (September 20, 2011)
  • Language: English
  • ISBN-10: 1935613332
  • ISBN-13: 978-1935613336
  • Product Dimensions: 7.3 x 0.7 x 9.8 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,360,169 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By wogan TOP 500 REVIEWER on December 15, 2011
Format: Hardcover
This is definite not your ordinary salad book. This is more like a vegetarian blog with attitude. Instead of a table of contents we have a table of elements...go to the farmer's market and pick out the best and look at this table which will give you the pages on which you can find recipes - it works just as well. This is a solid little book; it even has a ribbon place marker. It includes a playlist of suggested music (do not look for any classical here- we have The Clash, Leonard Cohen and Nirvana among others); then there is the recommended beer list and an index. Pictures are included for most dishes; with some you even get the hands that are creating the dish.

There is some good information scattered throughout on lipids, spices and salt.
Little of what is in here, and it is strictly vegetarian, are the salads that many would expect, or for that matter, even ordinary recipes. You can make hot squash ice cream, psychedelic rice, Belgian onion soup, or our two favorites; cast-iron mushrooms and then sweeter cashews.

So if you have a sense of humor and an adventuresome palate for vegetables this might be the book for you.
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3 of 3 people found the following review helpful By [lok] on April 23, 2012
Format: Hardcover Verified Purchase
My girlfriend read a review of this book and the vegan dishes scored higher than the standard vegetarian, so we picked up a copy. Great book, with vegan recipes cleared marked as so, and a handful of others easy to convert. The book tackles some things that other cookbooks don't, which are mentioned by others reviewers already. The only real downside of this book is availability of spices/produce and prep time. As a result, I typically reserve these recipes for weekend/holiday dinners with guests, and they always come with lights out compliments. Just make sure you have done conversions on the recipes for sauces or seek out sauce recipes from other sources if you are vegan, as a lot of the food in here needs that pairing to be complete.

Yes, I will be buying their next book when it comes out.
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6 of 8 people found the following review helpful By Cinjo on October 20, 2011
Format: Hardcover Verified Purchase
I have followed these veggie-minded foodies through their blog-posts over the past several years, and it is a delight to now have a real page-turning book of recipes and gorgeous photos for my kitchen counter. The book is a nice size for cooking, not too unwieldy, and the cool ribbon marks the spot while you work your way through the steps of each dish. Authors George and Brown make no bones (!) about espousing their philosophy of how to eat -- buying, preparing and exploring the many varieties of vegetables out there, preferably from local growers. They remind us not to scrimp on good quality produce, and to develop a relationship with food vendors to assure consistency. Not just for preparing traditional salads, these recipes are wonderfully inventive -- Kohlrabi Latkes, with roasted beets masquerading as smoked salmon, and Faux Gras made with nuts and parsnips, an alternative to that controversial "delicacy" that relies on the force-feeding of fowl. A very creative section describes how to make your own condiments such as "wooster sauce" and "green cod oil" and all manner of interesting veggies and fruits become candidates for pickling and preserving in unique ways. These fellows know their beer and many dishes are steeped in special lagers and ales. Each recipe gets a recommended soundtrack (they know their music too) and brew to accompany you in the kitchen. The recipes -- all veggie, many vegan, and some adapted for gluten-intolerant eating -- are a bit involved, but well worth the effort. And the book is just plain fun to read! These authors have clearly forged a bond through their shared passion for seeing past the usual in the vegetable, and we get to join in as we read, cook, taste and listen along with them. Can't wait for Spring Blaze, vol. 2, coming soon.
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4 of 5 people found the following review helpful By Gianaclis Caldwell on December 1, 2011
Format: Hardcover
I just picked this book up at the bookstore and can't wait to try it! I am a prof. cheesemaker, writer, and long time vegetarian and it takes a lot to make me want to buy a new cookbook- usually they contain the same old thing I could dream up on my own (after this many years cooking). But not this book!

I love several things about it, first the focus on farmers market produce- we sell at a couple of farmers markets and barter our cheese for awesome, locally grown veggies, so this book will help me get a bit more creative with them; second the irreverence that pervades the book is so refreshing and obviously not contrived (as so many books seem to be, now that being unconventional is so "hip"); next the recipes sound amazingly delicious,with balance and umami everywhere; and finally the pervasive use (not abuse) of alcohol! That is so how I love to cook!

I can't wait to get back home and try some of these recipes!

Thanks for the great book!

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