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

Rich Landau , Kate Jacoby , Joe Yonan
4.5 out of 5 stars  See all reviews (41 customer reviews)

Digital List Price: $24.95 What's this?
Print List Price: $24.95
Kindle Price: $9.48
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Book Description

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.



Editorial Reviews

Review

Cooking Light's #1 Cookbook 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.”

One of Entertainment Weekly’s 10 Best Cookbooks of 2013

One of Yoga Journal’s 10 Best Cookbooks of 2013

“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. 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

“[Vedge] offers deeply satisfying vegetable dishes for year-round eating.”
Epicurious.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

“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

“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

“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

“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

“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

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

“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

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 team Rich Landau and Kate Jacoby (owners and chefs of the famed eatery) transform your dinner parties this summer with dishes like Charred Shishito Peppers, Porcini and Celery Root Shepherd's Pie, and Chocolate Stuffed Beignets."
VegNews.com

Praise for Vedge the restaurant:
“Is Vedge the best vegan restaurant in America? It might be one of the best restaurants, period.”
Philadelphia magazine

“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

“Rich Landau is a magician. What other explanation is there for the amazing tricks he pulls off with vegetables? Fingerling Potatoes with Creamy Worcestershire Sauce? Roasted Cauliflower with Black Vinegar and Kimchi Cream? In every case, the veggies retain their flavor essence while surprising and delighting. It's a culinary feat that seems beyond mere mortals.”
Philadelphia Daily News

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.


Product Details

  • File Size: 4194 KB
  • Print Length: 256 pages
  • Publisher: The Experiment (September 3, 2013)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00BBF8FP0
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #116,343 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
30 of 30 people found the following review helpful
5.0 out of 5 stars In Love September 15, 2013
By Fran
Format:Hardcover|Verified Purchase
As a long time vegetarian who often eats vegan meals - the restaurant and the cookbook are from heaven. Landau says he would even cook vegetables he doesn't like such as brussel sprouts. I made them as an appetizer and one picky dinner guest couldn't stop eating them! Even though some of the ingredients are on the scarce side, it's a lovely book and inspirational. Well worth it.
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14 of 15 people found the following review helpful
5.0 out of 5 stars A MUST HAVE BOOK for any Kitchen November 9, 2013
By LouiseG
Format:Hardcover
I drove two hours have dinner at Vedge in Philly, going in, I had HIGH expectations after reading all the reviews and raves. I feel in love with the food!!! and the service was on point. BUT I got a big problem ... my wallet is not big enough to eat at the restaurant more often. So I got the The Vedge cookbook hoping it's not too complicated. I read the book in one night. I love how the author is aware that we're not in some fancy restaurant kitchen. He gives us stories when he's in his own home kitchen and alternatives when we're unable to find ingredients. He explain the key ingredients, what to look for in quality and even names the brand name that he uses.

I made the Roasted Carrots With Black Lentils and Green Harissa, was so easy and yummy. I HATE Brussels sprouts, no way was going to make the recipe for them but i tried it at the restaurant first. So now I can say I like the sprouts, and I made them for the first time. I made a big batch of all the broth stocks, and divided into smaller portions& froze them for later use.

This book is beautiful and perfect for holiday gifts. I'm going give this book to few vegan chefs in the midwest in hopes they get inspired for their restaurant. Thank You Rich Landau and Kate Jacoby for sharing your amazing recipes. If it was me, I would probably been selfish & kept it a secret.
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13 of 14 people found the following review helpful
5.0 out of 5 stars Delish! October 13, 2013
By Fergie
Format:Hardcover|Verified Purchase
Everything we have cooked thus far are do overs. This cook book is awesome. You will never miss meat again!
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13 of 15 people found the following review helpful
5.0 out of 5 stars Best veggie restaurant September 20, 2013
Format:Hardcover|Verified Purchase
This book captures the magic that is produced in this Philadelphia restaurant. Highly recommended for foodies and vegetarians who are the same people.
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7 of 9 people found the following review helpful
5.0 out of 5 stars So far so good! October 4, 2013
Format:Hardcover|Verified Purchase
I have made the shaved brussel sprouts and the whole roasted carrots with lentils. They both were delicious and easy, however I found that the seasonings do have to be adjusted. Look forward to trying many more.
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3 of 4 people found the following review helpful
5.0 out of 5 stars great cookbook January 24, 2014
Format:Hardcover|Verified Purchase
This is definitely our best vegetarian cookbook. The recipes are relatively easy and require few ingredients, as compared to many other vegetarian cookbooks. I definitely recommend this cookbook for some really creative ways to cook vegetable and experiment with new flavors. Plus, the cocktail recipes are excellent! I made the Elder Sage at our new years eve party, and our guests said it was the best cocktail they've ever had!
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3 of 4 people found the following review helpful
5.0 out of 5 stars Love these Recipes!! November 3, 2013
Format:Hardcover|Verified Purchase
The recipes are amazing, fairly quick and easy! Everyone I cook for loves them, even non-vegans are huge, big fans!!!
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2 of 3 people found the following review helpful
5.0 out of 5 stars great book, fabulous restaurant October 19, 2013
By MLP
Format:Hardcover|Verified Purchase
we have been lucky enough to eat at the restaurant in Philadelphia. we have one of his other cookbooks. no one would ever know the food is vegan everything gets raves
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Most Recent Customer Reviews
5.0 out of 5 stars Gorgeous Easy Cooking
Had one of the best meals of my life at the Vedge Restaurant in Philadelphia, so bought the cookbook. Read more
Published 15 days ago by Amanda Erickson
5.0 out of 5 stars Amazing Food
I ate at this restaurant to see if I could eat well and eat vegan and it was amazing. This book gives me recipes for the dishes I had and looks to be simple enough to follow
Published 16 days ago by Nancy Lyon
5.0 out of 5 stars Terrific Recipies
We have been to Rich Landau's Horizons and Vedge restaurants in Philly and they were both the best vegan restaurants we have ever been to. Read more
Published 25 days ago by Derek V. Oatis
5.0 out of 5 stars Exactly as promised
Everything about the purchase experience was great. the book itself is a great recipe book but not exactly the kind of recipes I was looking for. My own fault for choosing it. Read more
Published 1 month ago by L
4.0 out of 5 stars Great gift idea
Great for new idea's - need to pump up the seasoning in most of the dishes ( under salted or low moisture level)
Published 1 month ago by Robert Palidora
1.0 out of 5 stars Bad kindle conversion
Really low res images - in a frickken cookbook - that's stupid. DO NOT BUY, you may as well read it from toilet paper given how crap the quality was.
Published 1 month ago by W E GITTOES
5.0 out of 5 stars A gorgeous book.
Gorgeous, all around! Photos, recipes and writing. I just adore this cookbook. Recipes are creative and delicious, without requiring complex techniques.
Published 1 month ago by D. Meatheringham
5.0 out of 5 stars I LOVE THIS BOOK!! AMAZING!!!!!
This is a great book and amazing recipes. SO YUMMY and majorly high class food. Good for you and great!
Published 1 month ago by Erich A Mahnke
5.0 out of 5 stars Excellent!
This book helped us learn to make some of our Vedge favorites as well as really venture out into new territory. Read more
Published 2 months ago by Robert W Rossi
5.0 out of 5 stars A true culinary adventure
Reading Vedge is like taking a trip to unknown places. The recipes are suburb with unsurpassed creativity and imagination and at the end great taste. Thank you
Published 2 months ago by jean mcgrane
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