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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

- Product Code: 1615190856
- Availability: In Stock

Description

The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike.Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than 100 recipes here such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole explode with flavor but are surprisingly straightforward to prepare.At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream but vegetables can still steal the show, like in the Beetroot Pots de Creme.With more than 100 photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.

 

Review Quotes:

Landau and Jacoby's Vedge restaurant in Philly is the standout vegan restaurant in the U.S. It won an award from us last year, and another from GQ this year. The chefs call their joint a vegetable, not vegan, restaurant and it's a careful distinction, more about celebrating intense, fresh, and surprising flavors than serving up a philosophy. This book will widen any cook's horizons, with dishes like baked carrots with a Dijon-and-sauerkraut chickpea sauce that evokes Reuben sandwich flavors. . . . The beet juice-sweetened pot de creme was astounding: rich, dense, and smooth, like a little bowl of truffle filling. Anyone who cooks vegetables should buy this book. Cooking Light Philadelphia's award-winning vegan restaurant is good enough to win over any hard-core carnivore. For the first time, Vedge is releasing a cookbook with recipes for celery-root shepherd's pie and chocolate-stuffed beignets. GrubStreet.com Chefs Richard Landau and Kate Jacoby are veggie virtuosos. Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds. Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen Rich Landau is a highly skilled, inspirational chef who always makes me happy with his food and his energy. He and his wife Kate have created an incredible restaurant in Philadelphia and a work of art in this book. Vegan? Yes! Magic, no . . . this is pure passion at work! I can t wait to get my hands on this book and the golden beet recipe! Amanda Freitag, Executive Chef and Chopped Judge Rich and Kate's thoughtful, ingredient-driven cooking at Vedge enriches Philadelphia's already vibrant restaurant culture, and this book makes their techniques accessible to home cooks. Vedge is a worthwhile read for anyone interested in elevating their cooking skills, vegan or not, and a solid introduction to the value of seasonal eating. Chef Jose Garces Landau and Jacoby have the gift of making global vegan cuisine sexy and delicious. Joy

Review Quotes:

"VegNews 2012 Restaurant of the Year (and the only veg restaurant to make it on GQ s 12 Best Restaurants of 2013 list), coveted recipes from Philadelphia s dining darling is coming to a bookstore near you this July. Let husband-and-wife team Rich Landau and Kate Jacoby (owners and chefs of the famed eatery) transform your dinner parties this summer with dishes like Charred Shishito Peppers, Porcini and Celery Root Shepherd s Pie, and Chocolate Stuffed Beignets." VegNews.com

Review Quotes:

Warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby . . . really love their local, seasonal veggies [and] showcase produce in this collection of intriguing small and large plates, soups and stews, and recipes from their 'dirt list' (a daily list of dishes at the restaurant featuring what s just come off the plant or out of the ground). Publishers Weekly Landau and Jacoby's Vedge restaurant in Philly is the standout vegan restaurant in the U.S. It won an award from us last year, and another from GQ this year. The chefs call their joint a vegetable, not vegan, restaurant and it's a careful distinction, more about celebrating intense, fresh, and surprising flavors than serving up a philosophy. This book will widen any cook's horizons, with dishes like baked carrots with a Dijon-and-sauerkraut chickpea sauce that evokes Reuben sandwich flavors. . . . The beet juice-sweetened pot de creme was astounding: rich, dense, and smooth, like a little bowl of truffle filling. Anyone who cooks vegetables should buy this book. Cooking Light Philadelphia's award-winning vegan restaurant is good enough to win over any hard-core carnivore. For the first time, Vedge is releasing a cookbook with recipes for celery-root shepherd's pie and chocolate-stuffed beignets. GrubStreet.com Chefs Richard Landau and Kate Jacoby are veggie virtuosos. Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds. Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen Rich Landau is a highly skilled, inspirational chef who always makes me happy with his food and his energy. He and his wife Kate have created an incredible restaurant in Philadelphia and a work of art in this book. Vegan? Yes! Magic, no . . . this is pure passion at work! I can t wait to get my hands on this book and the golden beet recipe! Amanda Freitag, Executive Chef and Chopped Judge.

 

*We are pleased that Rich and Kate are our first Featured Chefs.

Visit them at www.vedgerestaurant.com and follow them on Twitter @vedgerestaurant

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