Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

by Kate Jacoby, Rich Landau, Joe Yonan, Joe Vogel (Foreword by)

Overview

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.

Product Details

ISBN-13:	9781615192830
Publisher:	The Experiment, LLC
Publication date:	08/11/2015
Edition description:	Reprint
Pages:	256
Sales rank:	504,602
Product dimensions:	7.20(w) x 9.00(h) x 0.80(d)

About the Author

Kate Jacoby is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Jacoby, along with her husband and partner Rich Landau, is a pioneer of vegan fine dining, having earned nods and accolades from culinary institutions and media like the James Beard Foundation, the Food Network, and Bon Appetit. Jacoby oversees the restaurants’ operations and manages the couple's organic farmette, Lost Glove Garden, in Chester County. Together with Landau, she has written four previous cookbooks, including Vedge and V Street. She lives just outside her native Philadelphia.

Rich Landau is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Landau, along with his wife and partner Kate Jacoby, is a pioneer of vegan fine dining. He’s a six-time finalist for the James Beard Award and has received Best Chef and Best Restaurant nods from the Bon Appetit, Food & Wine, GQ and Philadelphia Magazine. He won an episode of the Food Network's Chopped and is a recurring judge on Beat Bobby Flay. Together with Jacoby, he has written four previous cookbooks, including Vedge and V Street. He lives just outside his native Philadelphia.

Table of Contents

Foreword Joe Yonan xiii

Introduction 1

Reading and Preparing Recipes 5

Pantry Essentials 7

basics 13

Stocks 15

Vegetable Stock 16

Mushroom Stock 17

Shiitake Dashi 17

Spice Blends 19

Montreal Steak Spice Blend 20

Island Spice Blend 20

Latin Spice Blend 20

small bites and small plates 23

Charred Shishito Peppers with Smoked Salt 25

Olives 27

Green Olives with Preserved Lemon and Fennel 28

Black Olives with Fresh and Dried Chiles 29

Baby Cucumbers with Sambal and Peanuts 31

Daikon "Summer Rolls" 32

French Breakfast Radishes with Nori, Tamari, and Avocado 34

Heirloom Tomatoes with Grilled Shiitakes and Green Goddess 36

Kohlrabi Salad with White Beans and Horseradish 38

Portobello Stem Anticuchos 39

Lupini Beans with Piri Piri 41

Roasted Rutabaga Salad with Pistachio and Charred Onion 42

Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion 45

Sea Bean Salad with Daikon and Cucumber 46

Spiced Little Carrots with Chickpea-Sauerkraut Puree 49

Roasted Sunchokes with Smoked Paprika Aïoli 50

soups and stews 51

Pho with Roasted Butternut Squash 52

Saffron Cauliflower Soup with Persillade 54

Peas and Carrots with Jamaican Curry 56

Posole with Chayote and Poblano Peppers 59

Puree of Chinese Broccoli with Crushed Cucumber and Ginger 60

Hedgehog Mushroom, Turnip, and Barley Stew 61

Fresh Chickpea "Bourdetto" 62

Honshimeji Mushrooms "Beach Style" 63

Napa Cabbage Funky Kimchi Stew 64

Lentil Mulligatawny with Cilantro-Onion Salad 66

Oyster Mushroom and Corn Chowder 67

Parsnip and Chestnut Bisque with Mulled Wine-Spiced Onion Confit 69

Soba Bowl with Shiitake Dashi and Market Greens 71

Spring Bean Stew 72

Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth 73

Peruvian Squash and Giant Lima Bean Stew 74

the dirt list 75

Broccoli Rabe Philly Style 77

Dandelion Greens Horta with Skordalia 79

Fingerling Potatoes with Creamy Worcestershire Sauce 80

Red Potato "Ash" with Sauce Gribiche 82

Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce 83

Hakurei Turnips with Falafel Crumbs and Creamy Sesame 84

Nebrodini Mushrooms as Fazzoletti 87

Roasted Asparagus with Hazelnut Picada 89

Roasted Cauliflower with Black Vinegar and Kimchi Cream 90

Watermelon Radish Carpaccio with Fava Beans and Tarragon 93

Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira 94

Savoy Cabbage Colcannon 95

Seared French Beans with Caper Bagna Cauda 97

Shaved Brussels Sprouts with Whole-Grain Mustard Sauce 98

Summer Corn with Green Chile Cream 101

Swiss Chard with Pickled Golden Raisins and Pistachios 102

Tatsoi with "Seawater" Broth 105

Seared Yellow Wax Beans with Togarashi 106

Warm Ramp Hummus 107

Whipped Salsify with Red Wine and Truffle Jus 109

Greens 111

Baby Scarlet Turnips and their Greens with Garlic Jus 113

Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar 116

Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon 118

White Eggplant with Catalan Spices and Saffron Aïoli 120

Zucchini with Pesto Trapanese 121

plates (aka mains) 123

Hearts of Palm Cakes on Curried Lentils 125

Yukon Gold Potato Pierogies with Charred Onion 127

Celery Root Fritters and Remoulade 130

Grilled Leek Salad with Black Lentils 132

Tarts 135

Olive and Onion Mini Tarts 136

Potato and Spring Vegetable Tart 138

Zucchini, Tomato, and Olive Tart 140

Thanksgiving Root Stew 141

Portobello and Celery Root Shepherd's Pie with Truffle 142

Royal Trumpet Mushroom Cioppino 144

Whole Roasted Carrots with Black Lentils and Green Harissa 146

Roasted Baby Turnips with Maitake "Champignons au Vin" 149

Portobello Frites 150

Royal Trumpet "BLT" with Basil Mayo 153

Fazzoletti with Peas and Morels 154

Lentil Haggis with Neeps and Tatties 156

Winter Vegetable Cassoulet 157

Eggplant Braciole 159

Baked Potato Poutine with Porcini Gravy 162

Squash Empanadas with Green Romesco 165

Black Kale as Spanakopita 167

Grilled Zucchini with Green Olives, Cilantro, and Tomato 168

Korean Eggplant Tacos with Kimchi Mayo 170

desserts and baked goods 173

Apple Cake Fritters with Waldorf Frosting 174

BBQ Cherries with Jalapeño Cornbread 176

Beetroot Pots de Crème 179

Blueberries with Pie Crust and Lemonade Ice Cream 180

Caramel Panna Cotta with Red Raspberries and Tarragon 183

Chocolate Stuffed Beignets 185

Figgy Toffee Pudding with Madeira-Quince Ice Cream 187

Cranberry Jelly Doughnuts with Hot Cider 190

Summer Corn Custard with Blackberries and Hazelnuts 192

Vanilla-Bourbon Peaches with Pecan Pie Ice Cream 193

Strawberry Sorrel Bread Pudding with Saffron Ice Cream 195

Sweet Potato Turnovers with Sweet Kraut 199

Zucchini Bread French Toast 201

Breads 205

House Bread 207

Nine-Seed Rye Bread 209

Pumpernickel Bread 211

Baguettes 213

Warthog Bread 214

cocktails 217

Alpine Sensation 218

The Van Gogh 219

Pomegranate Sangria 221

Sherry Temple 222

The Creole Gent 223

Kyoto Sour 225

The Elder Sage 226

Bitters 228

Final Note 229

Acknowledgments 231

Index 233

About the Authors 239

About Vedge 24

Editorial Reviews

"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 te"

VegNews.com

"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

"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

"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

"[Vedge] offers deeply satisfying vegetable dishes for year-round eating."

Epicurious.com

"Cooking Light’s #1 Cookbook of 2013

One of Entertainment Weekly’s 10 Best Cookbooks of 2013
One of Yoga Journal’s 10 Best Cookbooks 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."

Cooking Light

"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

"This cookbook is about putting vegetables front and center in astonishing and innovated ways."

TheKitchn.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

"[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

"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

"Landau and Jacoby have the gift of making global vegan cuisine sexy and delicious."

Joy Pierson

"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

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

From the Publisher