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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.
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