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4.6 out of 5 stars
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
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38 of 38 people found the following review helpful
on September 15, 2013
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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22 of 23 people found the following review helpful
on November 9, 2013
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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16 of 17 people found the following review helpful
on October 13, 2013
Everything we have cooked thus far are do overs. This cook book is awesome. You will never miss meat again!
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12 of 13 people found the following review helpful
on April 8, 2014
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.
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17 of 19 people found the following review helpful
on September 20, 2013
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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9 of 9 people found the following review helpful
on January 10, 2015
I've eaten at Vedge. Many of the dishes in the book are not quite what you'd get at the restaurant. As one other reviewer noted, even a couple of the pictures belie the recipes-- elements were left out. I don't have a problem with making things simpler for the home cook, but it feels like they omitted the extra steps, garnishes, sauces, etc. that would elevate ordinary to extraordinary (The restaurant is fantastic). I've had the book a year, but waited until I'd cooked a number of the recipes (Pet peeve of mine that many cookbook reviewers haven't cooked any or many of the recipes); most are fine, not great-- I didn't feel like they necessarily "redefined vegetable cooking". A few were really satisfying, though (I've made the Carrots with Black Lentils and Green Harissa several times). Desserts seemed to be among the recipes that weren't altered much, if at all (make the Summer Corn Custard for sure).
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5 of 5 people found the following review helpful
on March 28, 2015
This is a beautiful cookbook with many interesting recipes but unfortunately was very carelessly produced. Some of the recipes are fantastic. The "Whole Roasted Carrots with Black Lentils" was delicious. However, other recipes have very obvious mistakes which ruin them. I made the Yukon Gold Potato Pierogies following the recipe exactly, but ran into a lot of problems. First of all the recipe calls for the dough to be rolled out to 1/4" thick and then have 18 4" circles cut out of it. When I rolled the dough out to 1/4", it only made a sheet large enough to cut out about 6 circles. It had to be rolled much thinner to be able to make enough pierogie wrappers. Second, the recipe calls for 5 teaspoons of salt added to the ingredients with additional salt used for the water to cook the potatoes and cook the pierogies. This is for a recipe that makes 18 pierogies. I love salt, but this was almost inedible. It seemed like someone had made a mistake in scaling the recipe, and that the authors had never tested the recipe as written. We had similar problems with the Celery Root Fritters. While the batter was tasty, it was not firm enough to make fitters - we ended up with celery root mush. It seemed like an ingredient was left out. This inconsistency was bolstered by the picture that accompanies the recipe, which shows fitters with large pieces of vegetables, while the recipe calls for everything to be diced.

It's frustrating to use a cookbook like this. The authors clearly have a lot of good ideas, but careless production makes it difficult or impossible to execute these recipes to their full potential.
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14 of 18 people found the following review helpful
on January 19, 2014
I can't make recipes that involve going to three or more different grocery stores or waiting until specialty ingredients from Italy get shipped to me. I live in a big city with access to many multicultural markets, I've been vegetarian most of my life, I consider myself an accomplished cook, and even I've never heard of many of these ingredients.
The Landau's previous two cookbooks were much easier to use.
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6 of 7 people found the following review helpful
on January 24, 2014
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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2 of 2 people found the following review helpful
on November 20, 2014
Got this as a gift from my wife because of my sensitivity to casein. I tried one recipe so far: Broccoli Rabe Philly Style. I'm giving the book a middling rating--perhaps prematurely?--because of the gross underestimation of how long this dish takes from start to serving (35 minutes, made up of their specified Prep Time of 15 minutes and Cook Time of 20 minutes. I have pretty good experience cooking from cookbooks in our well-equipped kitchen; however, I'd say realistically that if you're cooking alone you'd have to double, maybe triple the times. For example, it has you baking red peppers at 400 degrees for 12 to 15 minutes. Then it says to set them aside until their cool to the touch and then peel them. Okay--have you any idea how long it would take for a 400-degree pepper to cool down, and then how long it would take to peel and de-seed them? Another 15 minutes!
Another example is after blanching the broccoli rabe, they have you shock them in an ice bath for 5 minutes and then draining them. If you take "ice bath" literally, you'll have pieces of ice in the rabe that to keep moving forward speedily you'll have to pick out of the chopped up rabe--you certainly wouldn't wait until the ice melted! Anyway, the point is that maybe if you had Rich and Kate (the authors) with you helping chopping, peeling, draining, making the sauce, etc., you could do it in 35 minutes.
I'll not give up on the book yet, and will try more of the recipes, and maybe I'll come back here and amend my rating for the better. Or not!
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