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The Tipsy Vegan : 75 Boozy Recipes to Turn Every Bite Into Happy Hour
by John Schlimm and Amy Beadle Roth


Overview - Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyone's two favorite hangouts: the kitchen and the bar.  Read more...

 
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More About The Tipsy Vegan by John Schlimm; Amy Beadle Roth
 
 
 
Overview
Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyone's two favorite hangouts: the kitchen and the bar. A member of one of the oldest brewing families in the United States and author of the largest beer cookbook ever published, Schlimm knows a thing or two about boozing up his food.

The Tipsy Vegan showcases plant-based recipes using favorites from the bar circuit--wine, beer, vodka--as key ingredients. From spiked appetizers, soups, and salads to blitzed main dishes, desserts, and, of course, cocktails, these buzz-worthy recipes make sure you have a blast, whether you're preparing for a houseful of guests or a party for one.

Recipes include: Carousing Cucumber Rounds with Rummy Hummus, Plastered Portobello Mushroom Satay, Wild Rice Under the Influence, The Hotta Frittata with Chopped Jalapeno Pepper, Slur-Baaaaked Peaches with Cointreau, Bottom's Up VegeBean Stew, Bad-Ass Beer Cake with Bourbon Raisins and Amaretto Frosting, and more.


 
Details
  • ISBN-13: 9780738215075
  • ISBN-10: 0738215074
  • Publisher: Da Capo Lifelong Books
  • Publish Date: November 2011
  • Page Count: 164
  • Dimensions: 7.04 x 6.55 x 0.46 inches
  • Shipping Weight: 0.72 pounds


Related Categories

Books > Cooking > Beverages - Alcoholic- General
Books > Cooking > Vegan

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-11-28
  • Reviewer: Staff

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.)

 
BAM Customer Reviews