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.
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.
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
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