Download PDF Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, by Rich Landau, Kate Jacoby
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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, by Rich Landau, Kate Jacoby
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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 Cr�me.
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.
- Sales Rank: #103907 in Books
- Brand: Workman Press
- Published on: 2015-08-11
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x .90" w x 7.20" l, 1.00 pounds
- Binding: Paperback
- 256 pages
Review
Cooking Light's #1 Cookbook 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.”
One of Entertainment Weekly’s 10 Best Cookbooks of 2013
One of Yoga Journal’s 10 Best Cookbooks of 2013
“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 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
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
“Rich Landau is a magician. What other explanation is there for the amazing tricks he pulls off with vegetables? Fingerling Potatoes with Creamy Worcestershire Sauce? Roasted Cauliflower with Black Vinegar and Kimchi Cream? In every case, the veggies retain their flavor essence while surprising and delighting. It's a culinary feat that seems beyond mere mortals.”
—Philadelphia Daily News
About the Author
Rich Landau is a co-owner of Vedge, a modern vegetable restaurant that opened in 2011 to rave reviews from diners and critics alike. Landau has been at the forefront of vegetarian dining since 1994, when he opened his first restaurant. In 2009, he served the first-ever vegan dinner at the James Beard House. He lives in his native Philadelphia.
Kate Jacoby is a co-owner of Vedge, with her husband Rich Landau. Jacoby is Vedge’s pastry chef and manages its cocktail and wine program. She lives in her native Philadelphia.
Most helpful customer reviews
61 of 61 people found the following review helpful.
Great ideas, careless production
By Robert Morse
This is a beautiful cookbook with many interesting recipes but unfortunately was very carelessly produced. Some of the recipes are fantastic. The "Whole Roasted Carrots with Black Lentils" was delicious. However, other recipes have very obvious mistakes which ruin them. I made the Yukon Gold Potato Pierogies following the recipe exactly, but ran into a lot of problems. First of all the recipe calls for the dough to be rolled out to 1/4" thick and then have 18 4" circles cut out of it. When I rolled the dough out to 1/4", it only made a sheet large enough to cut out about 6 circles. It had to be rolled much thinner to be able to make enough pierogie wrappers. Second, the recipe calls for 5 teaspoons of salt added to the ingredients with additional salt used for the water to cook the potatoes and cook the pierogies. This is for a recipe that makes 18 pierogies. I love salt, but this was almost inedible. It seemed like someone had made a mistake in scaling the recipe, and that the authors had never tested the recipe as written. We had similar problems with the Celery Root Fritters. While the batter was tasty, it was not firm enough to make fitters - we ended up with celery root mush. It seemed like an ingredient was left out. This inconsistency was bolstered by the picture that accompanies the recipe, which shows fitters with large pieces of vegetables, while the recipe calls for everything to be diced.
It's frustrating to use a cookbook like this. The authors clearly have a lot of good ideas, but careless production makes it difficult or impossible to execute these recipes to their full potential.
43 of 43 people found the following review helpful.
In Love
By Fran
As a long time vegetarian who often eats vegan meals - the restaurant and the cookbook are from heaven. Landau says he would even cook vegetables he doesn't like such as brussel sprouts. I made them as an appetizer and one picky dinner guest couldn't stop eating them! Even though some of the ingredients are on the scarce side, it's a lovely book and inspirational. Well worth it.
25 of 26 people found the following review helpful.
A MUST HAVE BOOK for any Kitchen
By LouiseG
I drove two hours have dinner at Vedge in Philly, going in, I had HIGH expectations after reading all the reviews and raves. I feel in love with the food!!! and the service was on point. BUT I got a big problem ... my wallet is not big enough to eat at the restaurant more often. So I got the The Vedge cookbook hoping it's not too complicated. I read the book in one night. I love how the author is aware that we're not in some fancy restaurant kitchen. He gives us stories when he's in his own home kitchen and alternatives when we're unable to find ingredients. He explain the key ingredients, what to look for in quality and even names the brand name that he uses.
I made the Roasted Carrots With Black Lentils and Green Harissa, was so easy and yummy. I HATE Brussels sprouts, no way was going to make the recipe for them but i tried it at the restaurant first. So now I can say I like the sprouts, and I made them for the first time. I made a big batch of all the broth stocks, and divided into smaller portions& froze them for later use.
This book is beautiful and perfect for holiday gifts. I'm going give this book to few vegan chefs in the midwest in hopes they get inspired for their restaurant. Thank You Rich Landau and Kate Jacoby for sharing your amazing recipes. If it was me, I would probably been selfish & kept it a secret.
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