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Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking Kindle Edition

by Rich Landau (Author), Kate Jacoby (Author), Joe Yonan (Foreword) Format: Kindle Edition
4.5 4.5 out of 5 stars 314 ratings
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“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
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  1. Print length
    384 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    The Experiment
  5. Publication date
    September 3, 2013
  6. File size
    17255 KB
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From the Publisher

vedge;vedge restaurant;rich landau;kate jacoby

vedge;vedge restaurant

vedge;vedge restaurant

vedge;vedge restaurant

vedge;vedge restaurant;recipes

Portobello Frites

Serves 4

Like most Francophiles, when we are not traveling to French-speaking (and -eating) destinations, we are at home, dreaming of them and inspired by them as we cook the foods we love. Steak frites is the definitive French bistro dish; our portobello version features a juicy red wine reduction that sings with tarragon and a touch of Dijon.

Directions

1. Preheat oven. Puncture potatoes with fork, sprinkle with salt, and wrap in foil. Bake until tender. Unwrap the potatoes and let cool.

2. While cooling, whisk together the olive oil, 1 teaspoon of the salt, garlic, pepper, and shallots in a small bowl.

3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture. Roast until soft.

4. Mix wine, vegetable stock, and mustard with cooking juices. Pour mixture into saucepan and heat until reduced by half.

5. Stir tarragon into red wine sauce. Remove saucepan from heat and cover.

6. In a large pan, heat canola oil. When the oil is very hot, fry potato wedges until they turn brown. Transfer to plate and sprinkle with remaining salt.

Ingredients

  • 2 russet potatoes, scrubbed
  • 1 teaspoon coarse sea salt; ¼ cup olive oil
  • 2 teaspoons salt; 1 teaspoon minced garlic; 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced shallots
  • 4 portobello mushrooms, stems removed, caps wiped clean
  • 1 cup dry red wine
  • ¼ cup Vegetable Stock; 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon; ¼ cup canola oil for frying

Editorial Reviews

Review

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

"Vegetables are thriving. They’re no longer thought of as secondary to the magnificence of meat. They get equal billing, sometimes the entire marquee. Never have they seemed so visionary as at Vedge."
― Alan Richman, GQ

"VegNews’ 2012 Restaurant of the Year (and the only veg restaurant to make it on GQ’s ‘12 Best Restaurants of 2013’ list), coveted recipes from Philadelphia’s dining darling is coming to a bookstore near you this July. Let husband-and-wife te"
― VegNews.com

"[Vedge] reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors . . . And, like any great cookbook, it has a list of cocktails after the desserts. Vedge proves that vegetables aren't just meat’s sidekicks."
― The Chicago Tribune

"Just like dining at Vedge, flipping through the pages of Landau and Jacoby’s cookbook makes one feel the couple’s commitment to spreading vegetable love . . . their approach to vegetables is nothing but pure and entirely relevant."
― Philadelphia City Paper

"Cooking Light’s #1 Cookbook of 2013

One of Entertainment Weekly’s 10 Best Cookbooks of 2013
One of Yoga Journal’s 10 Best Cookbooks of 2013

"A gazillion vegan books were published this year, but [Vedge], from the chefs at our favorite Philadelphia restaurant, features breakthrough techniques and flavors for anyone who loves to eat plants year-round."
― Cooking Light

"Philadelphia’s award-winning vegan restaurant is good enough to win over any hard-core carnivore. For the first time, Vedge is releasing a cookbook with recipes for celery-root shepherd’s pie and chocolate-stuffed beignets."
― GrubStreet.com

"This cookbook is about putting vegetables front and center in astonishing and innovated ways."
― TheKitchn.com

"Landau and Jacoby’s Vedge restaurant in Philly is the standout vegan restaurant in the U.S. It won an award from us last year, and another from GQ this year. The chefs call their joint a vegetable, not vegan, restaurant―and it’s a careful distinction, more about celebrating intense, fresh, and surprising flavors than serving up a philosophy. This book will widen any cook’s horizons, with dishes like baked carrots with a Dijon-and-sauerkraut chickpea sauce that evokes Reuben sandwich flavors. . . . The beet juice-sweetened pot de creme was astounding: rich, dense, and smooth, like a little bowl of truffle filling. Anyone who cooks vegetables should buy this book."
― Cooking Light

"Rich Landau is a highly skilled, inspirational chef who always makes me happy with his food and his energy. He and his wife Kate have created an incredible restaurant in Philadelphia and a work of art in this book. Vegan? Yes! Magic, no . . . this is pure passion at work! I can’t wait to get my hands on this book and the golden beet recipe!"
― Amanda Freitag, Executive Chef and Chopped Judge

"Landau and Jacoby have the gift of making global vegan cuisine sexy and delicious."
― Joy Pierson, Nutritionist, Restaurateur, Candle Cafes Candle 79

"Praise for Vedge the restaurant

"Is Vedge the best vegan restaurant in America? It might be one of the best restaurants, period."
― Philadelphia magazine

"Chefs Richard Landau and Kate Jacoby are veggie virtuosos. 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

"Warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby . . . really love their local, seasonal veggies [and] 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)."
― Publishers Weekly

"Rich and Kate’s thoughtful, ingredient-driven cooking at Vedge enriches Philadelphia’s already vibrant restaurant culture, and this book makes their techniques accessible to home cooks. Vedge is a worthwhile read for anyone interested in elevating their cooking skills, vegan or not, and a solid introduction to the value of seasonal eating."
― Chef Jose Garces

About the Author

Kate Jacoby is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Jacoby, along with her husband and partner Rich Landau, is a pioneer of vegan fine dining, having earned nods and accolades from culinary institutions and media like the James Beard Foundation, the Food Network, and Bon Appetit. Jacoby oversees the restaurants’ operations and manages the couple's organic farmette, Lost Glove Garden, in Chester County. Together with Landau, she has written four previous cookbooks, including Vedge and V Street. She lives just outside her native Philadelphia.

Rich Landau is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Landau, along with his wife and partner Kate Jacoby, is a pioneer of vegan fine dining. He’s a six-time finalist for the James Beard Award and has received Best Chef and Best Restaurant nods from the Bon Appetit, Food & Wine, GQ and Philadelphia Magazine. He won an episode of the Food Network's Chopped and is a recurring judge on Beat Bobby Flay. Together with Jacoby, he has written four previous cookbooks, including Vedge and V Street. He lives just outside his native Philadelphia.

Product details

  • ASIN ‏ : ‎ B00BBF8FP0
  • Publisher ‏ : ‎ The Experiment; Illustrated edition (September 3, 2013)
  • Publication date ‏ : ‎ September 3, 2013
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 17255 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 384 pages
  • Customer Reviews:
    4.5 4.5 out of 5 stars 314 ratings

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
314 global ratings
Original and inventive vegan recipes!
4 Stars
Original and inventive vegan recipes!
Very original and inventive vegan recipes from the chef/owners of the Philadelphia restaurant, Vedge. Made several recipes including the Portobello Frites that worked beautifully and were successful with vegetarians and carnivores alike. Does appear that some recipes were not thoroughly tested, however. The ideas alone were worth the price of the book. Hope to sample their cuisine in their restaurant soon!
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Top reviews from the United States

Amanda Erickson
5.0 out of 5 stars Gorgeous Easy Cooking
Reviewed in the United States on April 8, 2014
Verified Purchase
Had one of the best meals of my life at the Vedge Restaurant in Philadelphia, so bought the cookbook. Made three recipes so far and they all taste just like what we had at the restaurant. I had no idea the recipes would be so simple! Made the roasted Fingerling Potatoes with Creamy Worcestershire Sauce, and I will make them for company. I actually smashed the leftover potatoes and used the leftover sauce on them and they were amazing the 2nd time around too. My husband kept talking about the Brussels sprouts at the restaurant so then I made the Shaved Brussels Sprouts with Whole-Grain Mustard Sauce. Yes, it took ten minutes to clean and cut up the sprouts, but the rest of it was so fast and possibly the best sprouts I've had. I will say it again made too much sauce, so we used the leftover sauce on sandwiches. The third recipe I made is the Salt-Roasted Golden Beets with dill, avocado, capers and red onion and I did cut the salt down on that one. In the restaurant, they stack this beet dish and serve it with smoked tofu. I just served it loose, as they show in the book, and made my own maple smoked tofu to go with it. The crazy thing is these dishes are so simple to make but so complex in flavor. The sprouts are reminiscent of a warm Caesar salad, smoky and rich. The beet salad tastes almost like a tuna salad or like it somehow had a cool, crisp crabmeat in it, it kind of blew my mind. I'm a vegan blogger, I blogged two of the recipes, and this is now my absolute favorite vegan cookbook. The other nice thing is the size of the book and the lack of a pesky dustjacket, it's perfect to set on the counter and has a soft low-gloss finish on the cover that I was able to wipe clean. Love it love it love it.
24 people found this helpful
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Anne P. Mitchell
5.0 out of 5 stars Amazing, Innovative, Delicious! So Many People on My Gift List will be Getting this Book this Year!
Reviewed in the United States on October 26, 2016
Verified Purchase
Oh..my...god (said in that Janice-like voice of Janice from Friends)...this book is AMAZE-ing!!

First, to qualify, I am a strict vegetarian - however as these authors like to say, this is not a vegetarian or vegan cookbook - it is a "vegetable cookbook".

Potatoes... Po-tah-toes... they're still vegetables.

And the authors' restaurants are vegan restaurants.

The point is, whether or not you are veg*n, you are going to *love* this book. And so will your meat-loving friends.

Whether you consider this a vegetable cookbook or a vegetarian cookbook, you will be swooning at the recipes and the gorgeous pictures. And the binding ain't too shabby either!

And the directions are easy-to-follow - you don't have to be a gourmet chef to create these amazing dishes. The fanciest thing about them is the names (which is a good thing ;~) ).

Consider these recipes:

Green olives with preserved lemon and fennel
Roasted rutabaga salad with pistachio and charred onion
Shaved brussels sprouts with whole grain mustard ("...but Annie, do you use a disposable or electric razor?")
Thanksgiving root stew

and...for a dessert:

Beetroot pots de créme

What's that you say? Chocolate and *beets*?

This is an *amazing* recipe, it takes just 10 minutes, and has just 5 ingredients (chocolate, coconut milk, cornstarch, salt, and beet juice).

In fact, you should buy this book if for no other reason than the incredibly easy, and sinful, Beetroot pots de créme recipe. :-)

Seriously, get this book. And then head on over to their other book:  V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking
3 people found this helpful
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Danielle Schaeffer
5.0 out of 5 stars Gourmet Vegan Cookbook!
Reviewed in the United States on September 10, 2015
Verified Purchase
I had the pleasure of dining at Vedge in Philadelphia about a year ago and it was one of the best meals of my life! Unfortunately it is 6.5 hour drive from where I live so I knew I had to at least get the cookbook! I have tried several recipes so far and they are delicious! The recipes didn't compare to what I ate at the restaurant, but I honestly didn't expect them to and I think part of that has to do with the quality of ingredients that you make the recipes with. Most of the recipes are not too difficult, but there are a few that I have put off trying since they seem a bit complicated. More recipes than I expected call for vegan mayo which I don't love, but they have all turned out really tasty! Overall, this cookbook is great for more gourmet vegan cooking.
2 people found this helpful
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Meow
5.0 out of 5 stars Amazing cookbook filled with creative recipes!
Reviewed in the United States on April 30, 2014
Verified Purchase
After months of anticipation, I visited Philadelphia and ate at Vedge last week. It was just as wonderful as I expected, and I left the restaurant knowing I had to buy the cookbook! So I did, and it did not disappoint! Some of my favorite dishes from Vedge are in this cookbook, and I really appreciate the obvious time and effort put into the helpful tips and tricks like stock recipes, brand recommendations, and beautiful photos. The recipes are simple to put together but produce beautifully complex plates! I would recommend this cookbook to any one who enjoys vegetables, vegan or not.
One person found this helpful
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Robert M. Bowers
4.0 out of 5 stars Interesting and Tasty
Reviewed in the United States on October 18, 2014
Verified Purchase
This book has some innovative techniques and flavor combinations, which I like a lot. I plan to embark on a two-week vegan experiment, and this book along with _Dirt Candy_ will provide the main inspiration for the cooking I'll be doing. My one quibble with the book is that many of the photos, though gorgeous, do not match the recipes they're supposed to be depicting. For example, the photo of radishes with nori and avocado shows some nori-wrapped cured whole radishes plated with some nori-wrapped chunks of avocado. The recipe calls for the avocado to be mashed, the radishes to be halved lengthwise, and for the nori to be shredded and sprinkled over the entire dish. It's not necessarily a bad thing to show an alternative preparation, but it's not what many people would expect to see. That's not to take away from the recipes themselves, which are very, very good.
9 people found this helpful
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Foodie
5.0 out of 5 stars Yum
Reviewed in the United States on November 27, 2019
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I live in Philadelphia and have had dined at Vedge quite a few times. Never disappoints, menu changes seasonally. One thing I miss about the restaurant is the chioggia beets with tofu and rye squares. The food in the cookbook never disappoints, the recipes are easy to prepare and assemble. Highly recommend to anyone, including non vegan food lovers as the flavors just explode on your tongue.
One person found this helpful
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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars Superstar Veggies
Reviewed in Canada on May 10, 2017
Verified Purchase
I saw these folks in a documentary and was smitten by the roasted carrot. Although this recipe is not in the book the ones that are are fabulous. Recipes are clear, helpful ingredient lists and most of all delicious results. I would recommend this book to anyone that wants to make vegetables an experience rather than a side dish
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Mario Arioli
5.0 out of 5 stars Innovative cuisine
Reviewed in the United Kingdom on April 11, 2014
Verified Purchase
The approach is very innovative and suggestive.

How to cook with strong constraints (nothing from animals!!): it is fascinating even if I am eating all kind of meat.
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Amazon Customer
5.0 out of 5 stars Great cook book
Reviewed in Canada on April 30, 2019
Verified Purchase
It's my favorite restaurant so I'm glad I got the book, several recipes from the restaurant itself. Wish their portobello carpaccio was in there, the only thing that could make this book perfect.
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Penny Peppler
5.0 out of 5 stars Every Vegan Should Own This Book!!
Reviewed in Canada on February 18, 2014
Verified Purchase
There are hundreds of Vegan cookbooks out there and many good ones. Vedge is beyond good! It is the best one I've found. A perfect book for a vegan who loves gourmet. If you are having a dinner party and really want to impress your friends with how amazing vegan food can be this book is a must!
3 people found this helpful
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Amazon Customer
4.0 out of 5 stars Approachable Recipes, Pretentious Writing
Reviewed in the United Kingdom on April 12, 2014
Verified Purchase
Vedge is the latest of Laundau and Jacoby's books and contains tons of very approachable, vegan recipes. So far, I have only made a handful of the dishes which have been good overall and have enjoyed their departure from recipes heavy in tofu and other meat replacers in their previous cookbooks. My biggest critique of the recipes is the over reliance on Vegenaise, which is tasty stuff, but the incorporation of it in so many recipes grows old quickly.

I think this book has the potential to be an asset to vegans for mains as well as meat eaters who would like to investigate new vegetable side dishes and includes some inventive ideas for flavouring foods.

The writing was a bit annoying. It seemed like every recipe started with a smug anecdote about traveling to some far-off land for food inspiration, which seemed both pretentious and unnecessary in a cookbook. However, I wouldn't let that stop you from buying the book if you are looking for new ways to serve vegetables.
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