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  • Format: Hardcover
  • Copyright: 2013-09-03
  • Publisher: Workman Pub Co

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In a 19th-century townhouse in Center City, Philadelphia, white beans meet sauerkraut, beet root anchors the pots de crème, and broccoli rabe is served Philly style. Welcome to Vedge! Opened in 2011 by acclaimed chef Rich Landau and pastry chef Kate Jacoby (both former proprietors of Horizons, VegNews's 2006 Restaurant of the Year), Vedge may be the most innovative vegan restaurant in the country. Patrons savor plates large and small, all of which showcase vegetables as they've rarely been prepared before. Now Vedge takes readers inside the kitchen, with 100 recipes that recreate this distinctive (and deceptively vegan) fare at home. Here are recipes for Small Bites (French Breakfast Radishes with Nori, Smoked Tamari and Avocado), Plates (Porcini and Celery Root Shepherd's Pie), and special dishes featured on the restaurant's popular Dirt List made from just-reaped ingredients (Charred Shishito Peppers), as well as tips and techniques from Chef Landau (such as how to make mushrooms the main event in BLT Sliders), luscious desserts from Chef Jacoby (such as Chocolate Stuffed Beignets), and even cocktail recipes and wine pairing recommendations.

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