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Salad Daze: The Hot Knives Vegetarian Cookbook

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Salad Daze: The Hot Knives Vegetarian Cookbook Cover

ISBN13: 9781935613336
ISBN10: 1935613332
Condition: Standard
Dustjacket: None
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Synopses & Reviews

Publisher Comments:

Since 2006, Evan George and Alex Brown, a.k.a. the Hot Knives, have been posting fiery vegetarian and vegan recipes on their popular blog. From sauces with punch to decadent salads and reinterpreted comfort foods, the Hot Knives have attracted a dedicated following of people who love to eat food made from scratch in the name of health, sustainability, and, most importantly, bold flavors.

 

Salad Daze comprises a recipe book of classic Hot Knives dishes as well as new recipes. Focusing on vegetables and the creation of sauces, dressings, marinades, dips, and condiments from scratch, Salad Daze is about much more than lettuce and croutons. It is about avoiding processed foodstuffs while having fun in the kitchen. Along with detailed recipes, Salad Daze will also feature sumptuous photography and the Hot Knives' whimsical expertise about everything from food to music, beer, and bicycles.

Synopsis:

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. 

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Johan Hector, February 24, 2012 (view all comments by Johan Hector)
I've been a fan of the Hot Knives since they started their blog and this book is filled with their unorthodox way of looking at food. Fun for foodies, great for vegan and a must for vegetarians, this is one of those books that not only gives you recipes but also help you explore your own way of cooking. The kim chi makes it worth buying alone.
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Product Details

ISBN:
9781935613336
Subtitle:
Salad Daze
Author:
Brown, Alex
Author:
George, Evan
Publisher:
Mark Batty Publisher
Subject:
Vegetarian
Subject:
Cooking and Food-Vegetarian and Natural
Series Volume:
The Hot Knives Cookb
Publication Date:
20110920
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Pages:
128
Dimensions:
9.76 x 7.3 x 0.68 in 1.4375 lb

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Related Subjects

Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Salad Daze: The Hot Knives Vegetarian Cookbook Used Hardcover
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$8.50 In Stock
Product details 128 pages Mark Batty Publisher - English 9781935613336 Reviews:
"Synopsis" by , 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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