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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking Cover

ISBN13: 9781615190850
ISBN10: 1615190856
All Product Details

 

Synopses & Reviews

Publisher Comments:

In a 19th-century townhouse in Center City, Philadelphia, white beans meet sauerkraut, beet root anchors the pots de crème, and broccoli rabe is served Philly style. Welcome to Vedge! Opened in 2011 by acclaimed chef Rich Landau and pastry chef Kate Jacoby (both former proprietors of Horizons, VegNews's 2006 Restaurant of the Year), Vedge may be the most innovative vegan restaurant in the country. Patrons savor plates large and small, all of which showcase vegetables as they've rarely been prepared before. Now Vedge takes readers inside the kitchen, with 100 recipes that recreate this distinctive (and deceptively vegan) fare at home.

Here are recipes for Small Bites (French Breakfast Radishes with Nori, Smoked Tamari and Avocado), Plates (Porcini and Celery Root Shepherd's Pie), and special dishes featured on the restaurant's popular "Dirt List" made from just-reaped ingredients (Charred Shishito Peppers), as well as tips and techniques from Chef Landau (such as how to make mushrooms the main event in BLT Sliders), luscious desserts from Chef Jacoby (such as Chocolate Stuffed Beignets), and even cocktail recipes and wine pairing recommendations.

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)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

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.

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

AthenasMuse, April 17, 2014 (view all comments by AthenasMuse)
From the legendary Vedge Restaurant in Philadelphia chef Rich Landau and pastry chef Kate Jacoby give us a glimpse into the brilliance behind their stellar reputation. Consistently earning top ratings from vegans and omnivores alike, Landau and Jacoby create stunningly delicious plant-centered delights layered in rich flavors, and share the recipes for dishes such as Caramel Panna Cotta With Red Raspberries and Tarragon, Eggplant Braciole with Salsa Verde and their signature Fingerling Potatoes with Creamy Worcestershire Sauce...so good! Vedge is a treasury that will teach you, feed you and inspire you to explore more from the glories in your garden!
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Product Details

ISBN:
9781615190850
Subtitle:
100 Plates Large and Small That Redefine Vegetable Cooking
Author:
Landau, Rich
Author:
Jacoby, Kate
Author:
Yonan, Joe
Publisher:
The Experiment
Subject:
Cooking and Food-Vegetarian and Natural
Subject:
Vegetarian
Publication Date:
20130903
Binding:
Hardback
Language:
English
Pages:
256
Dimensions:
9.13 x 7.25 in

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Featured Titles » General
Science and Mathematics » Biology » General

Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking New Hardcover
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Product details 256 pages Experiment - English 9781615190850 Reviews:
"Publishers Weekly Review" by , "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)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , 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.
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