Veggie Blog

Book 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, 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.

What is The Hot Knives Vegetarian Cookbook about?

The Amazon description says Alex Brown and Evan George serve up condiments, sauces and meals, paired with beer selections and soundtracks.

What is the music connection?

The description compares dishes with music: a rice bowl that echoes Primal Scream, mushrooms with the umami of early Rolling Stones and squash ice cream as sweet and tangy as Os Mutantes.

What kinds of recipes does it include?

The recipes rely on hearty tubers, root vegetables and other ingredients that are readily available in the winter months.

Who is the author?

The authors named on this page are Alex Brown and Evan George. The description says the book celebrates vegetables in the name of health, sustainability and flavor.

This summary is based on the book description on the Amazon page.

How should I handle sauces and condiments?

Homemade condiments and sauces can lift simple food, but they are also where salt and sugar creep in. The FDA Nutrition Facts label guide helps you compare store-bought versions, and the WHO salt-reduction page advises adults to eat less than five grams of salt a day, so taste before you season.

For safety, treat fresh sauces like any perishable food. The USDA Food Safety and Inspection Service guide to leftovers says to refrigerate within two hours and to eat within three to four days. Use clean spoons, and label jars with the date.

Knife skills make prep faster and safer. Keep knives sharp, use a stable board with a damp towel underneath and curl your fingers away from the blade. Pickles, hot sauces and dressings can keep for longer if acidic, but follow tested recipes for preserving and use clean jars.

More on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats

Book: The Hot Knives Vegetarian Cookbook by Alex Brown and Evan George
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