Vedge : 100 Plates Large and Small That Redefine Vegetable Cooking, Hardback

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

4 out of 5 (1 rating)


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 Creme.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."


  • Format: Hardback
  • Pages: 256 pages, illustrations
  • Publisher: Experiment LLC, The
  • Publication Date:
  • Category: Vegetarian cookery
  • ISBN: 9781615190850



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recommended for:adults & younger people with mature tastes who love vegetable dishes& if interest in the restaurantI’ve wanted to go to the Vedge restaurant since it opened and I still do.One negative here for me re the dishes is how many use ingredients I (a picky eater) don’t like: vinegar, capers, mustard, cooking and drinking alcohol, vegan sour cream, vegan cream cheese, vegan mayo, and coconut.On a positive note, I’d find it easy to leave out a lot of the above, and most of the recipes look remarkably easy and relatively quick to make given that they come from a gourmet vegan restaurant. Also, I really appreciate that vegetables take center stage here, and ironically that’s relatively rare in many vegan recipes.This is a beautiful book, and it has a lovely back story. And, yes, I can see why the restaurant has received so many accolades.The stocks look really delicious and the spice blends look really interesting. There are many, many more recipes I’d like to try, with some tweaking. As is, I didn’t find anything in the small bites and small plates section that interested me personally, but I expect most eaters and cooks would disagree with me.In the soups and stews section I’d like to try these: saffron cauliflower soup with persillade; peas and carrots with Jamaican curry; posole with chayote and poblano peppers; lentil mulligatawny with cilantro-onion salad; Peruvian squash and giant lima bean stew.In the dirt list section these appealed to me the most: nebrodini mushrooms as fazoletti; roasted kabocha squash with black trumpet mushrooms and Madeira; baby scarlet turnips and their greens with garlic jus; grilled broccolini with pistachio, cured olive, and preserved lemon. In the plates (aka mains) section these looked particularly delicious: zucchini, tomato, and olive tart; Thanksgiving root stew; roasted baby turnips with maitake “Champignons au Vin”; fazzoletti with peas and morels; winter vegetable cassoulet.In the desserts and baked goods section these stood out for me: chocolate stuffed beignets; cranberry jelly doughnuts with hot cider; nine-seed rye bread; pumpernickel bread; warthog bread.All the drinks in the cocktails section were based on various alcoholic beverages so did not appeal to me but they did look creative and intriguing.

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