Lust for Leaf: Vegetarian Noshes, Bashes, and Everyday Great Eats--The Hot Knives Way

Lust for Leaf: Vegetarian Noshes, Bashes, and Everyday Great Eats--The Hot Knives Way

by Alex Brown, Evan George
     
 

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Isa Moskowitz’s Vegan With a Vengeance and Sarah Kramer’s How It All Vegan! showed the world that plant-based cookbooks don’t have to be full of sanctimonious text and wilted sprouts recipes. But why should vegans have all the fun? Food-blogging duo Alex Brown and Evan George—better known as Hot Knives—have shown their 60

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Overview

Isa Moskowitz’s Vegan With a Vengeance and Sarah Kramer’s How It All Vegan! showed the world that plant-based cookbooks don’t have to be full of sanctimonious text and wilted sprouts recipes. But why should vegans have all the fun? Food-blogging duo Alex Brown and Evan George—better known as Hot Knives—have shown their 60,000 monthly readers that vegetarians are “cheeky [and] over-the-top” too and “don’t much care for established notions of propriety" (LA Weekly). This is the only cookbook you’ll find with chapters called “Bro-tein” and “BBQ Mosh Pit,” or filled with recipes for DIY Wieners and Patties, Sauce-y Explosions, Salsas that Hurt, Deep Sea Mushrooms, and Nachos that Cook Themselves. And don’t forget dessert: try Hand-Cranked Cream Dreams and Booze You Can Eat.

Hot Knives bring you vegetarianism with a new set of rules: “Enjoy your food, but party harder. Eat everything with your hands. Drink booze and fruit, not water. Make all of your junk food yourself. Cook at least half of everything you eat on an open fire. Switch to uppers, if possible.”

Urbanhonking.com/hotknives/

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Editorial Reviews

Publishers Weekly
This isn’t your grandma’s collection of recipes. The second cookbook from Hot Knives bloggers Brown and George (after Salad Daze) fearlessly dives into the world of meat-free partying with dishes for pool parties, barbecues, camping, and more. The self-proclaimed “bearded, mescal-swilling Marthas” don’t shy away from expletives and there are more references to “sixers” than to cake plates. Daring additions to the tried and true—like adding chopped dill pickles to power bars, and lavender flowers and ewe’s-milk feta to white rice—are sure to shake up any staid kitchen. Innovative substitutions for meat are showcased in dishes like Jackfruit Carnitas and Mushroom Ceviche, and there are also tips for using unusual ingredients such as kudzu starch. Beverage pairings and soundtrack suggestions for recipes, a beer list with 58 entries, and sidebars with tips round out the book. Occasionally the authors go too far—references to used condoms and a warning to stay close to a bathroom—but readers will be won over by the no-holds-barred innovative spirit that permeates these quality recipes from two cool guys who definitely know how to cook. Agent: Brandi Bowles, Foundry Literary + Media. (June)
From the Publisher
Publishers Weekly, 5/20/13
“This isn’t your grandma’s collection of recipes. The second cookbook from Hot Knives bloggers Brown and George fearlessly dives into the world of meat-free partying…Daring additions to the tried and true…are sure to shake up any staid kitchen. Innovative substitutions for meat are showcased readers will be won over by the no-holds-barred innovative spirit that permeates these quality recipes from two cool guys who definitely know how to cook.”

Entertainment Realm
“Beautiful cookbook devoted to vegetarian and vegan recipes for cook-outs, potlucks, picnics and “ragers.” The perfect cookbook for the social butterfly, frequent meetup goer or someone with a large family. Two guy with lots of cool ideas. Fun, easy-going tone.” 

Tuscon Citizen, 8/20/13
“This is more than just a collection of recipes. It is nothing less than a celebration of food geared to be shared with family and friends. Brown and George cover all of the bases…Filled with photos of the authors’ friends and family eating food in real time, the emphasis is on fun.”

Portland Book Review, 10/16/13
“An unusual vegetarian/vegan cookbook…written for the young partying type.”

Taste for Life, 12/13/13
“If you know a young (or young-at-heart) adventurous individual with a lust of life and vegetables, this may be the cookbook for them.”

Los Angeles Times, 12/7/13
“[A] super-fun vegetarian cookbook…Will make any meat-free dinner party a blast and any aspiring vegetarian cook happy”

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Product Details

ISBN-13:
9780738216973
Publisher:
Da Capo Press
Publication date:
06/11/2013
Pages:
128
Product dimensions:
7.20(w) x 9.60(h) x 0.50(d)

Meet the Author

Alex Brown currently holds court as the general manager for Gourmet Imports. He’s an expert frequently quoted on cheese by food publications including Imbibe, the LA Weekly, and the Los Angeles Times. 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. He lives in Los Angeles, CA.

Evan George is an investigative journalist whose coverage of the health insurance industry, homelessness, and the federal court system 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 also lives in Los Angeles, CA.

http://urbanhonking.com/hotknives/

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