The Hot Knives Vegetarian Cookbook: Salad Daze

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Bountiful with Dionysian flair,xA0;HotxA0;KnivesxA0;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 Screamx2019;s decadent psychedelia; mushrooms with the musty umami of early Rolling Stones; squash ice cream as sweet and tangy as Os Mutantes.xA0;ThexA0;HotxA0;KnivesxA0;Vegetarian Cookbook: Salad DazexA0;celebrates virtuous veggies in the name of health, sustainability, and, most importantly, over-the-top flavors and good times.xA0;

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Evan George is an investigative journalist whose coverage of the health insurance industry, homelessness, and the federal court system has won national awardsx2014;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. xA0; 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.