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The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite Into Happy Hour

by

The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite Into Happy Hour Cover

 

Synopses & Reviews

Publisher Comments:

Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyones two favorite hangouts: the kitchen and the bar. A member of one of the oldest brewing families in the United States and author of the largest beer cookbook ever published, Schlimm knows a thing or two about boozing up his food.

The Tipsy Vegan showcases plant-based recipes using favorites from the bar circuit—wine, beer, vodka—as key ingredients. From spiked appetizers, soups, and salads to blitzed main dishes, desserts, and, of course, cocktails, these buzz-worthy recipes make sure you have a blast, whether youre preparing for a houseful of guests or a party for one.

Recipes include: Carousing Cucumber Rounds with Rummy Hummus, Plastered Portobello Mushroom Satay, Wild Rice Under the Influence, The Hotta Frittata with Chopped Jalapeño Pepper, Slur-Baaaaked Peaches with Cointreau, Bottoms Up VegeBean Stew, Bad-Ass Beer Cake with Bourbon Raisins and Amaretto Frosting, and more.

Review:

"Schlimm (The Ultimate Beer Lovers Cookbook) puts his boozy cooking experience to work in this collection of vegan recipes that incorporate alcohol for added depth. Yes, there are Jell-O shots (made here with a vegan-friendly gelatin substitute), salads, and hummus, but there are also a handful of soups (Roasted Yellow Pepper with cognac), six sorbets, and flavor-packed roasted potatoes with rosemary, horseradish, Dijon mustard, and cayenne tossed with vodka and vermouth to keep them crispy. Though recipe titles are often cringe-worthy ('Hey, Baby! Artichokes,' anyone?), his recipes are often spot-on and don't require too many arcane or hard-to-source ingredients. Moreover, the addition of alcohol to his dishes — Bottom's Up VegeBean Stew employs a dark beer for added oomph, Triple Sec is added to a blueberry pie as well as homemade granola — truly serves a purpose other than novelty. Though the book feels padded in terms of page count (there are many gorgeous full-page images), Schlimm's efforts will pay off for vegans, as well as their omnivorous guests. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

From the author of The Ultimate Beer Lovers Cookbook, a collection of delicious vegan recipes with an adult beverage twist

About the Author

John Schlimm is a member of one of the oldest brewing families in the United States. The award-winning author of several books, including The Ultimate Beer Lovers Cookbook and The Seven Stars Cookbook, Schlimm holds a masters degree from Harvard and lives in Pennsylvania. Visit:JohnSchlimm.com

Product Details

ISBN:
9780738215075
Author:
Schlimm, John
Publisher:
Da Capo Lifelong Books
Subject:
Vegetarian
Subject:
Cooking and Food-Vegetarian and Natural
Edition Description:
Trade Paper
Publication Date:
20111131
Binding:
TRADE PAPER
Language:
English
Illustrations:
color photos throughout
Pages:
176
Dimensions:
7 x 6.5 in

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Engineering » Construction » General
Science and Mathematics » Environmental Studies » Environment
Transportation » Railroads » General

The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite Into Happy Hour Used Trade Paper
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$8.50 In Stock
Product details 176 pages Da Capo Lifelong Books - English 9780738215075 Reviews:
"Publishers Weekly Review" by , "Schlimm (The Ultimate Beer Lovers Cookbook) puts his boozy cooking experience to work in this collection of vegan recipes that incorporate alcohol for added depth. Yes, there are Jell-O shots (made here with a vegan-friendly gelatin substitute), salads, and hummus, but there are also a handful of soups (Roasted Yellow Pepper with cognac), six sorbets, and flavor-packed roasted potatoes with rosemary, horseradish, Dijon mustard, and cayenne tossed with vodka and vermouth to keep them crispy. Though recipe titles are often cringe-worthy ('Hey, Baby! Artichokes,' anyone?), his recipes are often spot-on and don't require too many arcane or hard-to-source ingredients. Moreover, the addition of alcohol to his dishes — Bottom's Up VegeBean Stew employs a dark beer for added oomph, Triple Sec is added to a blueberry pie as well as homemade granola — truly serves a purpose other than novelty. Though the book feels padded in terms of page count (there are many gorgeous full-page images), Schlimm's efforts will pay off for vegans, as well as their omnivorous guests. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
From the author of The Ultimate Beer Lovers Cookbook, a collection of delicious vegan recipes with an adult beverage twist
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