Vedge : 100 plates large and small that redfine vegetable cooking / Rich Landau & Kate Jacoby ; foreword by Joe Yonan.

ISBN:

9781615190850

Title:

Author:

Landau, Rich, 1967-

Personal Author:

Landau, Rich, 1967-

Physical Description:

xv, 240 pages : colour illustrations ; 24 cm.

General Note:

Includes index.

Contents:

Reading and Preparing Recipes -- Pantry Essentials -- Basics -- Small Bites and Small Plates -- Soups and Stews -- The Dirt List -- Plates (aka Mains) -- Desserts and Baked Goods -- Cocktails.

Corporate Subject:

Vedge (Restaurant : Philadelphia, Pa.)

Subject Term:

Added Author:

Format:

Books

Publication Date:

2013

Publication Information:

New York

The Experiment,

[2013]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636 LAN	Book	1	Standard shelving location	Searching... Unknown

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 Crème.

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.

Author Notes

Rich Landau and Kate Jacoby are the husband and-wife chefs and owners 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. Jacoby is Vedge's pastry chef and manages its cocktail and wine program. They lives in his native Philadelphia.

Reviews (1)

Publisher's Weekly Review

For a book that's both inspired by a shmancy restaurant and features only vegan recipes, this volume is surprisingly unpretentious. It's warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby are the chef-owners of Vedge, in Philadelphia, which they call a "vegetable restaurant"-and as they remind readers, "we are chefs, not activists." They are chefs who really love their local, seasonal veggies. They 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). The recipes are thoughtful and satisfying, from bites such as green olives with preserved lemon and fennel, and heirloom tomatoes with grilled shiitake and green goddess, to heartier fare like Peruvian squash and giant lima bean stew (made rich with peanut butter); roasted kabocha squash with black trumpet mushrooms and madeira; porcini and celery root shepherd's pie with truffle; and portobello frites. To finish, for anyone who doubts the decadence possible when following a fresh plant-based diet, there are playful desserts-blueberries with pie crust and lemonade ice cream; chocolate stuffed beignets; and cranberry jelly doughnuts-and a handful of serious cocktails (absinthe, anyone?), too. (July) (c) Copyright PWxyz, LLC. All rights reserved.

Joe Yonan

Foreword	p. xiii
Introduction	p. 1
Reading and Preparing Recipes	p. 5
Pantry Essentials	p. 7
basics	p. 13
Stocks	p. 15
Vegetable Stock	p. 16
Mushroom Stock	p. 17
Shiitake Dashi	p. 17
Spice Blends	p. 19
Montreal Steak Spice Blend	p. 20
Island Spice Blend	p. 20
Latin Spice Blend	p. 20
small bites and small plates	p. 23
Charred Shishito Peppers with Smoked Salt	p. 25
Olives	p. 27
Green Olives with Preserved Lemon and Fennel	p. 28
Black Olives with Fresh and Dried Chiles	p. 29
Baby Cucumbers with Sambal and Peanuts	p. 31
Daikon "Summer Rolls"	p. 32
French Breakfast Radishes with Nori, Tamari, and Avocado	p. 34
Heirloom Tomatoes with Grilled Shiitakes and Green Goddess	p. 36
Kohlrabi Salad with White Beans and Horseradish	p. 38
Portobello Stem Anticuchos	p. 39
Lupini Beans with Piri Piri	p. 41
Roasted Rutabaga Salad with Pistachio and Charred Onion	p. 42
Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion	p. 45
Sea Bean Salad with Daikon and Cucumber	p. 46
Spiced Little Carrots with Chickpea-Sauerkraut Puree	p. 49
Roasted Sunchokes with Smoked Paprika Aïoli	p. 50
soups and stews	p. 51
Pho with Roasted Butternut Squash	p. 52
Saffron Cauliflower Soup with Persillade	p. 54
Peas and Carrots with Jamaican Curry	p. 56
Posole with Chayote and Poblano Peppers	p. 59
Puree of Chinese Broccoli with Crushed Cucumber and Ginger	p. 60
Hedgehog Mushroom, Turnip, and Barley Stew	p. 61
Fresh Chickpea "Bourdetto"	p. 62
Honshimeji Mushrooms "Beach Style"	p. 63
Napa Cabbage Funky Kimchi Stew	p. 64
Lentil Mulligatawny with Cilantro-Onion Salad	p. 66
Oyster Mushroom and Corn Chowder	p. 67
Parsnip and Chestnut Bisque with Mulled Wine-Spiced Onion Confit	p. 69
Soba Bowl with Shiitake Dashi and Market Greens	p. 71
Spring Bean Stew	p. 72
Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth	p. 73
Peruvian Squash and Giant Lima Bean Stew	p. 74
the dirt list	p. 75
Broccoli Rabe Philly Style	p. 77
Dandelion Greens Horta with Skordalia	p. 79
Fingerling Potatoes with Creamy Worcestershire Sauce	p. 80
Red Potato "Ash" with Sauce Gribiche	p. 82
Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce	p. 83
Hakurei Turnips with Falafel Crumbs and Creamy Sesame	p. 84
Nebrodini Mushrooms as Fazzoletti	p. 87
Roasted Asparagus with Hazelnut Picada	p. 89
Roasted Cauliflower with Black Vinegar and Kimchi Cream	p. 90
Watermelon Radish Carpaccio with Fava Beans and Tarragon	p. 93
Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira	p. 94
Savoy Cabbage Colcannon	p. 95
Seared French Beans with Caper Bagna Cauda	p. 97
Shaved Brussels Sprouts with Whole-Grain Mustard Sauce	p. 98
Summer Corn with Green Chile Cream	p. 101
Swiss Chard with Pickled Golden Raisins and Pistachios	p. 102
Tatsoi with "Seawater" Broth	p. 105
Seared Yellow Wax Beans with Togarashi	p. 106
Warm Ramp Hummus	p. 107
Whipped Salsify with Red Wine and Truffle Jus	p. 109
Greens	p. 111
Baby Scarlet Turnips and their Greens with Garlic Jus	p. 113
Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar	p. 116
Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon	p. 118
White Eggplant with Catalan Spices and Saffron Aïoli	p. 120
Zucchini with Pesto Trapanese	p. 121
plates (aka mains)	p. 123
Hearts of Palm Cakes on Curried Lentils	p. 125
Yukon Gold Potato Pierogies with Charred Onion	p. 127
Celery Root Fritters and Remoulade	p. 130
Grilled Leek Salad with Black Lentils	p. 132
Tarts	p. 135
Olive and Onion Mini Tarts	p. 136
Potato and Spring Vegetable Tart	p. 138
Zucchini, Tomato, and Olive Tart	p. 140
Thanksgiving Root Stew	p. 141
Portobello and Celery Root Shepherd's Pie with Truffle	p. 142
Royal Trumpet Mushroom Cioppino	p. 144
Whole Roasted Carrots with Black Lentils and Green Harissa	p. 146
Roasted Baby Turnips with Maitake "Champignons au Vin"	p. 149
Portobello Frites	p. 150
Royal Trumpet "BLT" with Basil Mayo	p. 153
Fazzoletti with Peas and Morels	p. 154
Lentil Haggis with Neeps and Tatties	p. 156
Winter Vegetable Cassoulet	p. 157
Eggplant Braciole	p. 159
Baked Potato Poutine with Porcini Gravy	p. 162
Squash Empanadas with Green Romesco	p. 165
Black Kale as Spanakopita	p. 167
Grilled Zucchini with Green Olives, Cilantro, and Tomato	p. 168
Korean Eggplant Tacos with Kimchi Mayo	p. 170
desserts and baked goods	p. 173
Apple Cake Fritters with Waldorf Frosting	p. 174
BBQ Cherries with Jalapeño Cornbread	p. 176
Beetroot Pots de Crème	p. 179
Blueberries with Pie Crust and Lemonade Ice Cream	p. 180
Caramel Panna Cotta with Red Raspberries and Tarragon	p. 183
Chocolate Stuffed Beignets	p. 185
Figgy Toffee Pudding with Madeira-Quince Ice Cream	p. 187
Cranberry Jelly Doughnuts with Hot Cider	p. 190
Summer Corn Custard with Blackberries and Hazelnuts	p. 192
Vanilla-Bourbon Peaches with Pecan Pie Ice Cream	p. 193
Strawberry Sorrel Bread Pudding with Saffron Ice Cream	p. 195
Sweet Potato Turnovers with Sweet Kraut	p. 199
Zucchini Bread French Toast	p. 201
Breads	p. 205
House Bread	p. 207
Nine-Seed Rye Bread	p. 209
Pumpernickel Bread	p. 211
Baguettes	p. 213
Warthog Bread	p. 214
cocktails	p. 217
Alpine Sensation	p. 218
The Van Gogh	p. 219
Pomegranate Sangria	p. 221
Sherry Temple	p. 222
The Creole Gent	p. 223
Kyoto Sour	p. 225
The Elder Sage	p. 226
Bitters	p. 228
Final Note	p. 229
Acknowledgments	p. 231
Index	p. 233
About the Authors	p. 239
About Vedge	p. 24

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (1)

Publisher's Weekly Review

Table of Contents