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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

Name: Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
Brand: Experiment
SKU: 9781615192830
Price: 17.99 USD
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Contributors:

Kate Jacoby, Rich Landau, Joe Yonan

Publisher:

Experiment

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Vegetarian, Specific Ingredients, Vegan

Book Topic:

Vegetables

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2015-08-11

ISBN 13:

9781615192830

Weight:

1.7 lbs

Size:

9.10 x 7.20 x 0.90 inches

Pages:

256

Mint Condition +

product description

Description

Revolutionary Vegetable Cookbook from Philadelphia's Acclaimed Vedge Restaurant

Rich Landau and Kate Jacoby, co-owners of Philadelphia's acclaimed Vedge restaurant, share their groundbreaking approach to vegetable cooking in this comprehensive cookbook. Since opening in 2011 to rave reviews, Vedge has redefined what plant-based dining can be, and this cookbook brings that innovation to your home kitchen.

What's Inside This Vegetable Cookbook

The cookbook features more than 100 recipes that transform vegetables from side dishes to show-stopping mains. Recipes include Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole. Each dish explodes with flavor while remaining surprisingly straightforward to prepare, making this cookbook accessible for home cooks at all skill levels.

Innovative Dessert Recipes

Kate Jacoby, Vedge's pastry chef, brings her expertise to the dessert section where fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream. The cookbook even features vegetables in unexpected sweet applications, such as the innovative Beetroot Pots de Crème, demonstrating that vegetables can shine in every course.

About the Authors

Rich Landau has been at the forefront of vegetarian dining since 1994 when he opened his first restaurant. His expertise was recognized in 2009 when he served the first-ever vegan dinner at the prestigious James Beard House. Kate Jacoby manages Vedge's cocktail and wine program in addition to her role as pastry chef, bringing a complete dining perspective to the cookbook.

More Than Just Recipes

With more than 100 photographs, behind-the-scenes anecdotes from the restaurant, and useful cooking tips throughout, this cookbook provides both inspiration and practical guidance. The photography showcases the vibrant colors and textures that make vegetable cooking visually stunning, while the tips help you execute each recipe successfully.

This essential cookbook will revolutionize the way you cook and taste vegetables, whether you're fully plant-based, vegetarian, or simply looking to incorporate more vegetables into your meals. The recipes prove that vegetable cooking can be sophisticated, flavorful, and satisfying.

About 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.

Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

Description

Revolutionary Vegetable Cookbook from Philadelphia's Acclaimed Vedge Restaurant

What's Inside This Vegetable Cookbook

Innovative Dessert Recipes

About the Authors

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