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The tipsy vegan : 75 boozy recipes to turn every bite into happy hour
Schlimm, John E.
Adult Nonfiction TX837 .S315 2011

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From Publishers' Weekly:

Schlimm (The Ultimate Beer Lovers Cookbook) puts his boozy cooking experience to work in this collection of vegan recipes that incorporate alcohol for added depth. Yes, there are Jell-O shots (made here with a vegan-friendly gelatin substitute), salads, and hummus, but there are also a handful of soups (Roasted Yellow Pepper with cognac), six sorbets, and flavor-packed roasted potatoes with rosemary, horseradish, Dijon mustard, and cayenne tossed with vodka and vermouth to keep them crispy. Though recipe titles are often cringe-worthy ("Hey, Baby! Artichokes," anyone?), his recipes are often spot-on and don't require too many arcane or hard-to-source ingredients. Moreover, the addition of alcohol to his dishes-Bottom's Up VegeBean Stew employs a dark beer for added oomph, Triple Sec is added to a blueberry pie as well as homemade granola-truly serves a purpose other than novelty. Though the book feels padded in terms of page count (there are many gorgeous full-page images), Schlimm's efforts will pay off for vegans, as well as their omnivorous guests. (Nov.) © Copyright PWxyz, LLC. All rights reserved.


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