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.
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
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