Vedge: 100 Plates Large and Small That Redefine Vegetable Cookingby Rich Landau, Kate Jacoby
In a 19th-century townhouse in Center City, Philadelphia, white beans meet sauerkraut, beet root anchors the pots de crème, and broccoli rabe is served Philly style. Welcome to Vedge! Opened in 2011 by acclaimed chef Rich Landau and pastry chef Kate Jacoby (both former proprietors of Horizons, VegNews’s 2006 Restaurant of the Year), Vedge may be the
In a 19th-century townhouse in Center City, Philadelphia, white beans meet sauerkraut, beet root anchors the pots de crème, and broccoli rabe is served Philly style. Welcome to Vedge! Opened in 2011 by acclaimed chef Rich Landau and pastry chef Kate Jacoby (both former proprietors of Horizons, VegNews’s 2006 Restaurant of the Year), Vedge may be the most innovative vegan restaurant in the country. Patrons savor plates large and small, all of which showcase vegetables as they’ve rarely been prepared before. Now Vedge takes readers inside the kitchen, with 100 recipes that recreate this distinctive (and deceptively vegan) fare at home.
Here are recipes for Small Bites (French Breakfast Radishes with Nori, Smoked Tamari and Avocado), Plates (Porcini and Celery Root Shepherd’s Pie), and special dishes featured on the restaurant’s popular “Dirt List” made from just-reaped ingredients (Charred Shishito Peppers), as well as tips and techniques from Chef Landau (such as how to make mushrooms the main event in BLT Sliders), luscious desserts from Chef Jacoby (such as Chocolate Stuffed Beignets), and even cocktail recipes and wine pairing recommendations.
"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."
“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).”
“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.”
“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.”
“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."
Praise for Vedge the restaurant:
“Is Vedge the best vegan restaurant in America? It might be one of the best restaurants, period.”
“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
- Experiment, The
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- 7.30(w) x 9.20(h) x 0.80(d)
Meet 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.
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Like everyone else, I am trying to add more vegetables to my meals, so I was excited to receive this cookbook. Unfortunately, there are not enough pictures to accompany the recipes. Most of the recipes include vegetables and ingredients that I have never used before so I need to have pictures of the finished recipes to see what they are supposed to look like. It is hard to even shop for ingredients when you don't have any idea what the item looks like. There are too many pictures of their restaurant, glasses of wine and even the authors, but not enough pictures of the finished dishes they want us to make! They should have included pictures of all the dishes. I will be returning this book and looking for one that has pictures and is easier to use.
We're hooked on the roasted cauliflower with kimchi mayo!