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.
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"
Cooking Light's #1 Cookbook of 2013
One 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"
Praise for Vedge the restaurant
"Is Vedge the best vegan restaurant in America? It might be one of
the best restaurants, period.-- "Philadelphia magazine"
[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"
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
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"
 |
Ask a Question About this Product More... |
|
