The Hot Knives Vegetarian Cookbook: Salad Daze (Hardcover)
Mark Batty Publisher, 9781935613336, 128pp.
Publication Date: September 20, 2011
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
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.