Vedge
100 Plates Large and Small That Redefine Vegetable Cooking
Published on 11. August 2015
Book
Paperback/Softback
256 pages
978-1-61519-283-0 (ISBN)
Description
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.
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.
Reviews / Votes
"Cooking Light's #1 Cookbook of 2013One of Entertainment Weekly's 10 Best Cookbooks of 2013
One of Yoga Journal's 10 Best Cookbooks of 2013
"A gazillion vegan books were published this year, but [Vedge], from the chefs at our favorite Philadelphia restaurant, features breakthrough techniques and flavors for anyone who loves to eat plants year-round." -- Cooking Light "This cookbook is about putting vegetables front and center in astonishing and innovated ways." -- TheKitchn.com "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 "[Vedge] offers deeply satisfying vegetable dishes for year-round eating." -- Epicurious.com "[Vedge] reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors . . . And, like any great cookbook, it has a list of cocktails after the desserts. Vedge proves that vegetables aren't just meat's sidekicks." -- The Chicago Tribune "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 Pierson, Nutritionist, Restaurateur, Candle Cafes Candle 79 "Just like dining at Vedge, flipping through the pages of Landau and Jacoby's cookbook makes one feel the couple's commitment to spreading vegetable love . . . their approach to vegetables is nothing but pure and entirely relevant." -- Philadelphia City Paper "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 te" -- VegNews.com "Praise for Vedge the restaurant
"Is Vedge the best vegan restaurant in America? It might be one of the best restaurants, period." -- Philadelphia magazine "Vegetables are thriving. They're no longer thought of as secondary to the magnificence of meat. They get equal billing, sometimes the entire marquee. Never have they seemed so visionary as at Vedge." -- Alan Richman, GQ
More details
Language
English
Place of publication
New York
United States
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
113 color photographs
Dimensions
Height: 231 mm
Width: 183 mm
Thickness: 23 mm
Weight
771 gr
ISBN-13
978-1-61519-283-0 (9781615192830)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Kate Jacoby is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Jacoby, along with her husband and partner Rich Landau, is a pioneer of vegan fine dining, having earned nods and accolades from culinary institutions and media like the James Beard Foundation, the Food Network, and Bon Appetit. Jacoby oversees the restaurants' operations and manages the couple's organic farmette, Lost Glove Garden, in Chester County. Together with Landau, she has written four previous cookbooks, including Vedge and V Street. She lives just outside her native Philadelphia. Rich Landau is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Landau, along with his wife and partner Kate Jacoby, is a pioneer of vegan fine dining. He's a six-time finalist for the James Beard Award and has received Best Chef and Best Restaurant nods from the Bon Appetit, Food & Wine, GQ and Philadelphia Magazine. He won an episode of the Food Network's Chopped and is a recurring judge on Beat Bobby Flay. Together with Jacoby, he has written four previous cookbooks, including Vedge and V Street. He lives just outside his native Philadelphia.