Vedge [electronic resource] : 100 Plates Large and Small That Redefine Vegetable Cooking

ISBN:

9781615191772

Title:

Author:

Landau, Rich.

Personal Author:

Landau, Rich.

Publication Information:

New York : The Experiment, 2013.

Physical Description:

1 online resource (250 p.)

General Note:

Description based upon print version of record.

Contents:

""Cover""; ""Title Page""; ""Copyright""; ""Table of Contents""; ""Foreword""; ""Introduction""; ""Reading and Preparing Recipes""; ""Pantry Essentials""; ""Basics""; ""Stocks""; ""Vegetable Stock""; ""Mushroom Stock""; ""Shiitake Dashi""; ""Spice Blends""; ""Montreal Steak Spice Blend""; ""Island Spice Blend""; ""Latin Spice Blend""; ""Small Bites and Small Plates""; ""Charred Shishito Peppers with Smoked Salt""; ""Olives""; ""Green Olives With Preserved Lemon and Fennel""; ""Black Olives with Fresh and Dried Chiles""; ""Baby Cucumbers with Sambal and Peanuts""; ""Daikon ""Summer Rolls""""

""French Breakfast Radishes with Nori, Tamari, and Avocado""""Heirloom Tomatoes with Grilled Shiitakes and Green Goddess""; ""Kohlrabi Salad with White Beans and Horseradish""; ""Portobello Stem Anticuchos""; ""Lupini beans with Piri Piri""; ""Rpasted Rutabaga Salad with Pistachio and Charred Onion""; ""Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion""; ""Sea Bean Salad with Daikon and Cucumber""; ""Spiced Little Carrots with Chickpea-Sauerkraut Puree""; ""Roasted Sunchokes with Smoked Paprika AÃōli""; ""Soups and Stews""; ""Pho with Roasted Butternut Squash""

""Saffron Cauliflower Soup with Persillade""""Peas and Carrots with Jamaican Curry""; ""Posole with Cahyote and Poblano Peppers""; ""Puree of Chinese Broccoli with Crushed Cucumber and Ginger""; ""Hedgehog Mushroom, Turnip, and Barley Stew""; ""Fresh Chickpea ""Bourdetto""""; ""Honshimeji Mushrooms ""Beach Style""""; ""Napa Cabbage Funky Kimchi Stew""; ""Lentil Mulligatawny with Cilantro-Onion Salad""; ""Oyster Mushroom and Corn Chowder""; ""Parsnip and Chestnut Bisque with Mulled Wine-Spiced Onion Confit""; ""Soba Bowl with Shiitake Dashi and Market Greens""; ""Spring Bean Stew""

""Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth""""Peruvian Squash and Giant Lima Bean Stew""; ""The Dirt List""; ""Broccoli Rabe Philly Style""; ""Dandelion Greens Horta with Skordalia""; ""Fingerling Potatoes with Creamy Worcestershire Sauce""; ""Red Potato ""Ash"" with Sauce Gribiche""; ""Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce""; ""Hakurei Turnips with Falafel Crumbs and Creamy Sesame""; ""Nebrodini Mushrooms as Fazzoletti""; ""Roasted Asparagus with Hazelnut Picada""; ""Roasted Cauliflower with Black Vinegar and Kimchi Cream""

""Watermelon Radish Carpaccio with Fava Beans and Tarragon""""Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira""; ""Savoy Cabbage Colcannon""; ""Seared French Beans with Caper Bagna Cauda""; ""Shaved Brussels Sprouts with Whole-Grain Mustard Sauce""; ""Summer Corn with Green Chile Cream""; ""Swiss Chard with Pickled Golden Raisins and Pistachios""; ""Tatsoi with ""Seawater"" Broth""; ""Seared Yellow Wax Beans with Togarashi""; ""Warm Ramp Hummus""; ""Whipped Salsify with Red Wine and Truffle Jus""; ""Greens""; ""Baby Scarlet Turnips and Their Greens with Garlic Jus""

""Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar""

Subject Term:

Cooking (Fruit).

Cooking (Vegetables).

Vedge (Restaurant : Philadelphia, Pa.).

Vegan cooking.

Added Author:

Jacoby, Kate.

Yonan, Joe.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

New York : The Experiment, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.65	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

" Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors." -- Chicago Tribune

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 one hundred 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 one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.

"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." -- Publishers Weekly

"[Vedge] offers deeply satisfying vegetable dishes for year-round eating." --Epicurious.com

"Anyone who cooks vegetables should buy this book." -- Cooking Light

"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

"Vegan? Yes! Magic, no . . . this is pure passion at work!" --Amanda Freitag, Executive Chef and ChoppedJudge

Author Notes

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.

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.