Vedge

100 Plates Large and Small That Redefine Vegetable Cooking

Nonfiction, Food & Drink, Professional, Vegetables & Salads
Cover of the book Vedge by Rich Landau, Kate Jacoby, The Experiment
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Author: Rich Landau, Kate Jacoby ISBN: 9781615191772
Publisher: The Experiment Publication: September 3, 2013
Imprint: The Experiment Language: English
Author: Rich Landau, Kate Jacoby
ISBN: 9781615191772
Publisher: The Experiment
Publication: September 3, 2013
Imprint: The Experiment
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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