Bountiful with Dionysian flair, Hot Knives Alex Brown and Evan George dish up condiments, sauces, and meals with swagger and the knife skills to match. Paired with beer selections and soundtracks, these recipes rely on hearty tubers, root vegetables, and bushels of other ingredients readily available during the winter months. Imagine a rice bowl that echoes Primal Scream’s decadent psychedelia; mushrooms with the musty umami of early Rolling Stones; squash ice cream as sweet and tangy as Os Mutantes. The Hot Knives Vegetarian Cookbook: Salad Daze celebrates virtuous veggies in the name of health, sustainability, and, most importantly, over-the-top flavors and good times.
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Book Description
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.
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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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
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.
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.
5 of 6 people found the following review helpful
By Cinjo
Format:Hardcover|Amazon 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.
2 of 2 people found the following review helpful
By [lok]
Format:Hardcover|Amazon 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.
Yes, I will be buying their next book when it comes out.
Most Recent Customer Reviews
5.0 out of 5 stars
Best Cookbook we have bought in a LONG time
This book has been great!
The recipes are healthy, super tasty, and the writing is great, funny, creative. Read more
The recipes are healthy, super tasty, and the writing is great, funny, creative. Read more
Published 3 months ago by Skyler
5.0 out of 5 stars
So Inspired!
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... Read more
Published 17 months ago by Gianaclis Caldwell
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