The Hot Knives Vegetarian Cookbook

The Hot Knives Vegetarian Cookbook : Spring Blaze

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Description

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, slender sprouts, and bushels of other ingredients readily available during the spring months. Imagine a rice bowl that echoes Primal Scream's decadent psychedelia; sorrel sauce with the delicate sensibility of Belle & Sebastian; treatments of fresh tomatoes as bright and juicy as classic Cure songs. "The Hot Knives Vegetarian Cookbook: Spring Blaze" celebrates virtuous veggies in the name of health, sustainability, and, most importantly, over-the-top flavor and good times.
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Product details

  • Hardback | 128 pages
  • New Jersey, United States
  • English
  • col. Illustrations
  • 1935613472
  • 9781935613473

About Alex Brown

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, cheesemongers, and restaurateurs in Los Angeles. He's an expert frequently quoted on cheese by food publications including Imbibe, the LA Weekly, and the Los Angeles Times. His innate obsession with ales began as a baby: his mother routinely drank Guinness Export prior to breastfeeding (thanks, Ma). When he's not importing obscure cheeses, sniffing truffles, vetting olive oils, or being a brute, he headbangs in the internationally renowned sludge band Robedoor, and is an avid lover of cycling.

Evan George is an investigative journalist whose coverage of the health insurance industry, homelessness, and the federal court system in the Los Angeles Downtown News and the Daily Journal has won local and national awards--none of which have stemmed from his extensive writing about beer, coffee, and cooking for publications including Los Angeles magazine, Condé Nast Traveler, and the Los Angeles Times. He has grilled steaks at a Philadelphia bistro, flipped burgers in LA 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.
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