V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking

by Rich Landau, Kate Jacoby

Overview

A dazzling collection of more than 100 innovative, globe-hopping vegetable recipes from the acclaimed Philadelphia restaurant V Street.

Inspired by the great ethnic and street foods of the world, chefs Rich Landau and Kate Jacoby bring a variety of bold flavors to their devoted clientele. Now, home cooks can recreate the same exceptional dining experience with these zesty, mouthwatering recipes that whet the appetite and feed the imagination.

In V Street, Landau and Jacoby offer creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more—in a diverse range of dishes including:

• Sticks: Jerk Trumpet Mushrooms, Shishito Robotayaki
• Snacks: 5:00 Szechuan Soft Pretzels, Papadums with Whipped Dal
• Salads: Jerk Sweet Potato Salad, Tandoori Eggplant
• Market: Harissa Grilled Cauliflower, Peruvian Fries
• Plates: Black Garlic Pierogies, Hearts of Palm & Avocado Socca
• Bowls: Dan Dan Noodles, Kimchi Stew
• Sweets: Churro Ice Cream Sandwich, Sweet Potato Arancini
• Cocktails: Hong Kong Karaoke, Lokum at the Bazaar

Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this casual companion cookbook to Vedge is a must-have for vegetable lovers and everyone with a taste for adventure.

Product Details

ISBN-13:	9780062438508
Publisher:	HarperCollins
Publication date:	11/21/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	243
File size:	23 MB
Note:	This product may take a few minutes to download.

About the Author

Rich Landau and Kate Jacoby are the husband-and-wife chefs and owners of the nationally acclaimed and Philly-based restaurant Vedge and street food bar V Street.

Rich Landau and Kate Jacoby are the husband-and-wife chefs and owners of the nationally acclaimed and Philly-based restaurant Vedge and street food bar V Street.

Editorial Reviews

Landau is one of the leaders in a food revolution that sees mainstream chefs putting vegetables at the center of the plate.” — Lisa Ko, author of The Leavers

“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 Publisher

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

Landau is one of the leaders in a food revolution that sees mainstream chefs putting vegetables at the center of the plate.

Lisa Ko

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

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

Landau is one of the leaders in a food revolution that sees mainstream chefs putting vegetables at the center of the plate.

Associated Press Staff