Synopses & Reviews
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.
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.