Rich Landau

A dazzling collection of more than 100 innovative vegetable recipes from the beloved chefs of Philadelphia's nationally acclaimed restaurants Vedge and V Street-full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world. Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination. In V Street, Rich Landau and Kate Jacoby offer creative vegan riffs on street food from across the globe-drawing from the culinary traditions of Asia, the Middle East, South America, and more-in a diverse range of dishes including: * Sticks: Jerk Trumpet Mushrooms, Shishito Robotayaki* Snacks: 5:00 Szechuan Soft Pretzels, Papadums with Whipped Dal* Salads: Jerk Sweet Potato Salad, Tandoori Eggplant* Market: Harissa Grilled Cauliflower, Peruvian Fries* Plates: Black Garlic Pierogies, Hearts of Palm & Avocado Socca* Bowls: Dan Dan Noodles, Kimchi Stew* Sweets: Churro Ice Cream Sandwich, Sweet Potato Arancini* Cocktails: Hong Kong Karaoke, Lokum at the Bazaar Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this casual companion cookbook to Vedge is a must-have for vegetable lovers and everyone with a taste for adventure.

At Vedge, the award-winning Philadelphia restaurant that pioneered plant-based fine dining, Kate Jacoby, Rich Landau, and their acclaimed team have been elevating vegetable cooking—and imbibing—for well over a decade. They believe a good drink is an indulgent, multisensory experience worth savoring—and even better when paired with the right snack or small plate and enjoyed among friends. Drawing inspiration from fresh produce and the rhythms of nature, the 75 all-vegan drinks, bar snacks, and small plates shared here are some of their most beloved creations, with imaginative flavor combinations you’ll find nowhere else. Drinks that capture the essence of the season: Daffodil, Smoked Corn Silk Old Fashioned, Golden Apple Fruity refreshers: Per My Last Email, Even Cowgirls Get the Blues, Strawberry Smash Holiday party–worthy sips: Bury the Hatchett, Last-Minute Tradition, Old Acquaintance Inventive riffs on old classics: Fig Leaf Bourbon Sour, Afternoon Snack, Front Porch Swing Light bites and bar snacks: Sichuan Popcorn, Lima Bean Pistou on Toast, Skewered Shiitakes with Buttered Corn Sauce, Rutabaga Fondue You’ll also find a guide to essential tools and ingredients, plus tips for mastering key techniques and garnishing like a pro. Contemporary, exuberant, and totally irresistible, The Vedge Bar Book is a sensual celebration and a must-have for holiday hosts, cocktail connoisseurs, and plant-based foodies alike.

The most exciting vegetable cooking in the US is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavourful 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 flavour but are surprisingly straightforward to prepare. At dessert, fruit takes centre 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 Creme.