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V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking Hardcover – Illustrated, October 4, 2016
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Frequently bought together
“Eating here always makes me wonder 1) when I’ll get to see it again and 2) why more meatless restaurants don’t follow its wonderful recipe for food and service. I know I’m not alone. The drinks are as serious as at any steakhouse, and the pedigree couldn’t be meatier.” (Washington Post)
“I’ve made no secret of my affection for the cooking of Rich Landau and Kate Jacoby, the couple behind Vedge… and its more casual sibling, V Street… The book aims to help readers bring those flavors home.” (Washington Post)
“If you are looking for some inspiring vegetarian dishes, look no further than the ‘newly arrived’ shelf at your local bookstore… None is more modern than V-Street… The new book features fun recipes for Dan Dan Noodles… and Churro Ice Cream Sandwiches.” (Providence Journal)
From the Back Cover
Vegetable cooking at its best from the renowned chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street.
In this follow-up to their acclaimed cookbook Vedge, Rich Landau and Kate Jacoby continue to transform vegetables in recipes that proudly and loudly celebrate what vegetables are. Inspired by the authors’ personal travels and discoveries of great ethnic and street foods around the world, the dishes in
V Street are packed with flavor thanks to unique (but accessible) ingredients and inventive cooking techniques that are easy to master so you can make and enjoy these one-of-a-kind global dishes in your own home. Included are more than 100 recipes full of bold spice and adventurous flavors.
Jerk Trumpet Mushrooms • Sriracha Peanuts • Malaysian Cauliflower Salad • Za’atar-Grilled Corn with Zhoug • Pho French Dip • Shiitake Dashi with Charred Broccoli • Churro Ice Cream Sandwich • Plus wanderlust-inspired cocktails and an entire chapter devoted to sauces, spice blends, and marinades
- Publisher : William Morrow Cookbooks; Illustrated edition (October 4, 2016)
- Language: : English
- Hardcover : 240 pages
- ISBN-10 : 0062438484
- ISBN-13 : 978-0062438485
- Item Weight : 1.74 pounds
- Dimensions : 7.38 x 0.84 x 9.13 inches
- Best Sellers Rank: #145,223 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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I also ordered (and read, and reviewed) their other book: Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
I am tough on cookbooks. I've had my recipes featured in cookbooks, I write recipes, I have a few recipe websites, and I collect cookbooks. I won't give a cookbook one more star than it deserves, and in my (not so humble) opinion, this cookbook deserves 6 stars (but I could only give it 5, so there you go).
Because this book is based on their travels around the world, finding and eating vegan street food in a variety of places, the chapters are not your usual appetizers/soups/salads/entrees/sides/desserts line-up.
Rather, this books chapters are divided into sticks, snacks, salads & slaws, market, plates, bowls, and sweets. Also there are chapters for cocktails, and sauces/spice blends/marinades.
You will find that there is a fairly heavy Asian influence to these recipes (by which I am also including India, etc.). So things like Kimchi Tofu, and Tandoor Zucchini. But there are also recipes that found inspiration closer to home including not only the Caribbean and Mexico, but even the good ole U.S. of A. (such as Fried pickles with spicy ketchup). And then there is the occasional out-of-left-field region, such as the recipe for Black garlic pierogi (ok, so not so much out-of-left-field as out of Poland).
And all of the recipes are vegan, although meat-lovers will love them too!
The cool thing is that I guarantee you that even if you had hundreds of cookbooks (veg or otherwise) like I do, you will not find a *single* one of these recipes in any other cookbook. In part that is because the authors own their own restaurants, and these recipes are from their restaurants, but much more it's because they have a flare for creating wholly unique dishes and recipes. They are, in a word, *amazing*.
Consider, in addition to those recipes already mentioned above, the Churro ice cream sandwich, Chocolate peanut butter waffles with curry-banana ice cream, Szechuan soft pretzels, Scallion pancakes, and Jerk-spiced cashews.
And they have a recipe for Dan Dan sauce! (One of my favourites!)
I only wish that I lived closer to Philadelphia so that I could actually visit their restaurants! (Their restaurants are V Street, after which this cookbook is named, and Vedge. If anybody reading this has been to either, please let me know about your experience!)
If anyone could help me find the "pickled chile paste" I sure would appreciate it. I wish I could give this book more stars but it's frustrating not being able to make all the recipes.
I don't regret buying it and still recommend it, it's worth it just for the Dan Dan Noodles recipe, which is insanely delicious!
I don't agree with some other reviewers that the recipes are too complex and that the ingredients are too obscure. Of course, since I live in the northeast with a certain high end grocery store chain, ingredient availability may be easier for me than for others. Perhaps if you are looking for an instant vegan dish, it might not be what you need.
I have been looking for a way to add more plant based food to my diet and have been unimpressed by recipes that seem to try to substitute plant based foods for meat based foods ("Look at this no meat hot dog!") and their approach is to make the vegetables stand on their own. This means that I can learn from them.
So, from my perspective, you should buy this cookbook and work your way through it.
Top reviews from other countries
My book arrived quickly yet the pages were wavey & warped, as if the book had got wet and then dried out. Not a massive issue as its going to get a bit messed up in the kitchen anyway.
Minor issues: It appears that the recipes have been developed in a commercial kitchen and some of them are not perfectly adapted for household stoves and ovens (e.g. suggested cook / bake times are sometimes unrealistically short, and a few things are a challenge without a proper fryer) so you need to pay attention and adapt accordingly. Also, for some reason a few of the recipes call for tablespoons of curry powder (which would be inedible with the curry powder that is sold near me), so watch out for that.
Those are just very minor issues though - overall this is definitely one of the top 3 cookbooks I've ever owned/borrowed/used. There are so many new and unexpected flavours in the recipes.
Buy this book!