Description
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 Cr?me.
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.
Author: Kate Jacoby, Rich Landau, Joe Yonan
Publisher: Experiment
Published: 08/11/2015
Pages: 256
Binding Type: Paperback
Weight: 1.70lbs
Size: 9.10h x 7.20w x 0.90d
ISBN13: 9781615192830
ISBN10: 1615192832
BISAC Categories:
- Cooking | Vegetarian
- Cooking | Specific Ingredients | Vegetables
- Cooking | Vegan
About the Author
Rich Landau is a co-owner of Vedge, a modern vegetable restaurant that opened in 2011 to rave reviews from diners and critics alike. Landau has been at the forefront of vegetarian dining since 1994, when he opened his first restaurant. In 2009, he served the first-ever vegan dinner at the James Beard House. He lives in his native Philadelphia.
Kate Jacoby is a co-owner of Vedge, with her husband Rich Landau. Jacoby is Vedge's pastry chef and manages its cocktail and wine program. She lives in her native Philadelphia.