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Table Of Contents

introduction
reading and preparing recipes
pantry essentials
stocks
vegetable stock
mushroom stock
shiitake dashi
spice blends
montreal steak spice blend
island spice blend
olives
black olives with fresh and dried chiles
baby cucumbers with sambal and peanuts
daikon “summer rolls”
lupini beans with piri piri
roasted sunchokes with smoked paprika aïoli
soups and stews
pho with roasted butternut squash
saffron caulifower soup with persillade
posole with chayote and poblano peppers
napa cabbage funky kimchi stew
spring bean stew
peruvian squash and giant lima bean stew
the dirt list
broccoli rabe philly style
dandelion greens horta with skordalia
roasted asparagus with hazelnut picada
summer corn with green chile cream
tatsoi with “seawater” broth
greens
baby scarlet turnips and their greens with garlic jus
plates (aka mains)
tarts
thanksgiving root stew
portobello and celery root shepherd’s pie with truffe
royal trumpet mushroom cioppino
portobello frites
fazzoletti with peas and morels
winter vegetable cassoulet
eggplant braciole
squash empanadas with green romesco
black kale as spanakopita
beetroot pots de crème
chocolate stuffed beignets
cranberry jelly doughnuts with hot cider
sweet potato turnovers with sweet kraut
zucchini bread french toast
breads
house bread
nine-seed rye bread
baguettes
warthog bread
the van gogh
pomegranate sangria
sherry temple
the creole gent
kyoto sour
the elder sage
bitters
fnal note
acknowledgments
index
about the authors
about vedge
P. 1
Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

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Published by Workman Publishing
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.
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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Publish date: Jul 17, 2013
Added to Scribd: Aug 07, 2013
Copyright:Attribution Non-commercialISBN:9781615190850
List Price: $24.95

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08/29/2014

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Publishers Weekly reviewed this
For a book that's both inspired by a shmancy restaurant and features only vegan recipes, this volume is surprisingly unpretentious. It's warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby are the chef-owners of Vedge, in Philadelphia, which they call a "vegetable restaurant"-and as they remind readers, "we are chefs, not activists." They are chefs who really love their local, seasonal veggies. They 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). The recipes are thoughtful and satisfying, from bites such as green olives with preserved lemon and fennel, and heirloom tomatoes with grilled shiitake and green goddess, to heartier fare like Peruvian squash and giant lima bean stew (made rich with peanut butter); roasted kabocha squash with black trumpet mushrooms and madeira; porcini and celery root shepherd's pie with truffle; and portobello frites. To finish, for anyone who doubts the decadence possible when following a fresh plant-based diet, there are playful desserts-blueberries with pie crust and lemonade ice cream; chocolate stuffed beignets; and cranberry jelly doughnuts-and a handful of serious cocktails (absinthe, anyone?), too. (July) (c) Copyright PWxyz, LLC. All rights reserved.

2013-07-01, Publishers Weekly
Publishers Weekly reviewed this
For a book that's both inspired by a shmancy restaurant and features only vegan recipes, this volume is surprisingly unpretentious. It's warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby are the chef-owners of Vedge, in Philadelphia, which they call a "vegetable restaurant"-and as they remind readers, "we are chefs, not activists." They are chefs who really love their local, seasonal veggies. They 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). The recipes are thoughtful and satisfying, from bites such as green olives with preserved lemon and fennel, and heirloom tomatoes with grilled shiitake and green goddess, to heartier fare like Peruvian squash and giant lima bean stew (made rich with peanut butter); roasted kabocha squash with black trumpet mushrooms and madeira; porcini and celery root shepherd's pie with truffle; and portobello frites. To finish, for anyone who doubts the decadence possible when following a fresh plant-based diet, there are playful desserts-blueberries with pie crust and lemonade ice cream; chocolate stuffed beignets; and cranberry jelly doughnuts-and a handful of serious cocktails (absinthe, anyone?), too. (July) (c) Copyright PWxyz, LLC. All rights reserved.

2013-07-01, Publishers Weekly
Publishers Weekly reviewed this
For a book that's both inspired by a shmancy restaurant and features only vegan recipes, this volume is surprisingly unpretentious. It's warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby are the chef-owners of Vedge, in Philadelphia, which they call a "vegetable restaurant"-and as they remind readers, "we are chefs, not activists." They are chefs who really love their local, seasonal veggies. They 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). The recipes are thoughtful and satisfying, from bites such as green olives with preserved lemon and fennel, and heirloom tomatoes with grilled shiitake and green goddess, to heartier fare like Peruvian squash and giant lima bean stew (made rich with peanut butter); roasted kabocha squash with black trumpet mushrooms and madeira; porcini and celery root shepherd's pie with truffle; and portobello frites. To finish, for anyone who doubts the decadence possible when following a fresh plant-based diet, there are playful desserts-blueberries with pie crust and lemonade ice cream; chocolate stuffed beignets; and cranberry jelly doughnuts-and a handful of serious cocktails (absinthe, anyone?), too. (July) (c) Copyright PWxyz, LLC. All rights reserved.

2013-07-01, Publishers Weekly
Publishers Weekly reviewed this
For a book that's both inspired by a shmancy restaurant and features only vegan recipes, this volume is surprisingly unpretentious. It's warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby are the chef-owners of Vedge, in Philadelphia, which they call a "vegetable restaurant"-and as they remind readers, "we are chefs, not activists." They are chefs who really love their local, seasonal veggies. They 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). The recipes are thoughtful and satisfying, from bites such as green olives with preserved lemon and fennel, and heirloom tomatoes with grilled shiitake and green goddess, to heartier fare like Peruvian squash and giant lima bean stew (made rich with peanut butter); roasted kabocha squash with black trumpet mushrooms and madeira; porcini and celery root shepherd's pie with truffle; and portobello frites. To finish, for anyone who doubts the decadence possible when following a fresh plant-based diet, there are playful desserts-blueberries with pie crust and lemonade ice cream; chocolate stuffed beignets; and cranberry jelly doughnuts-and a handful of serious cocktails (absinthe, anyone?), too. (July) (c) Copyright PWxyz, LLC. All rights reserved.

2013-07-01, Publishers Weekly
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