Vedge : 100 plates large and small that redefine vegetable cooking

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Title:

Vedge : 100 plates large and small that redefine vegetable cooking

Author:

Landau, Rich, 1967- author.

Jacoby, Kate, 1980- author.

General Note:

Includes index.

Contents:

Reading and preparing recipes -- Pantry essentials -- Basics -- Small bites and small plates -- Soups and stews -- The dirt list -- Plates (aka mains) -- Desserts and baked goods -- Cocktails.

Physical Description:

xv, 240 pages : color illustrations ; 24 cm

Genre:

Cookbooks.

Corporate Subject:

Vedge (Restaurant : Philadelphia, Pa.)

Subject Term:

Author(s):

Publisher:

The Experiment,

Publication Date:

2015

2013

ISBN:

9781615192830

Publication Information:

New York : The Experiment, [2015]

Call Number:

641.5636 LANDAU

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003186288	Adult Nonfiction	641.5636 LANDAU	Searching... Unknown	Searching... Unavailable

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 Creme.

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 Notes

Rich Landau and Kate Jacoby are the award-winning, James Beard Award-nominated chef/owners of Vedge and V Street, modern vegetable restaurants that are acclaimed by diners and critics alike, Landau received Cooking Lights Trailblazing Chef Award in 2012 and won the Food Network's Chopped competition in 2013. Jocoby is Vedge's pastry chef and manages its cocktail program. They and their son live in their native Philadelphia.

Joe Yonan

Foreword	p. xiii
Introduction	p. 1
Reading and Preparing Recipes	p. 5
Pantry Essentials	p. 7
Basics	p. 13
Stocks	p. 15
Vegetable Stock	p. 16
Mushroom Stock	p. 17
Shiitake Dashi	p. 17
Spice Blends	p. 19
Montreal Steak Spice Blend	p. 20
Island Spice Blend	p. 20
Latin Spice Blend	p. 20
Small Bites and Small Plates	p. 23
Charred Shishito Peppers with Smoked Salt	p. 25
Olives	p. 27
Green Olives with Preserved Lemon and Fennel	p. 28
Black Olives with Fresh and Dried Chiles	p. 29
Baby Cucumbers with Samba! and Peanuts	p. 31
Daikon "Summer Rolls"	p. 32
French Breakfast Radishes with Nori, Tamari, and Avocado	p. 34
Heirloom Tomatoes with Grilled Shiitakes and Green Goddess	p. 36
Kohlrabi Salad with White Beans and Horseradish	p. 38
Portobello Stem Anticuchos	p. 39
Lupini Beans with Piri Piri	p. 41
Roasted Rutabaga Salad with Pistachio and Charred Onion	p. 42
Salt-Roasted Golden Beets with Dill, Avocado, Capers, and Red Onion	p. 45
Sea Bean Salad with Daikon and Cucumber	p. 46
Spiced Little Carrots with Chickpea-Sauerkraut Puree	p. 49
Roasted Sunchokes with Smoked Paprika Aïoli	p. 50
Soups and Stews	p. 51
Pho with Roasted Butternut Squash	p. 52
Saffron Cauliflower Soup with Persillade	p. 54
Peas and Carrots with Jamaican Curry	p. 56
Posole with Chayote and Poblano Peppers	p. 59
Puree of Chinese Broccoli with Crushed Cucumber and Ginger	p. 60
Hedgehog Mushroom, Turnip, and Barley Stew	p. 61
Fresh Chickpea "Bourdetto"	p. 62
Honshimeji Mushrooms "Beach Style"	p. 63
Napa Cabbage Funky Kimchi Slew	p. 64
Lentil Mulligatawny with Cilantro-Onion Salad	p. 66
Oyster Mushroom and Corn Chowder	p. 67
Parsnip and Chestnut Bisque with Mulled Wine-Spiced Onion Confit	p. 69
Soba Bowl with Shiitake Dashi and Market Greens	p. 71
Spring Bean Stew	p. 72
Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth	p. 73
Peruvian Squash and Giant Lima Bean Stew	p. 74
The Dirt List	p. 75
Broccoli Rabe Philly Style	p. 77
Dandelion Greens Horta with Skordalia	p. 79
Fingerling Potatoes with Creamy Worcestershire Sauce	p. 80
Red Potato "Ash" with Sauce Gribiche	p. 82
Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce	p. 84
Hakurei Turnips with Falafel Crumbs and Creamy Sesame	p. 84
Nebrodini Mushrooms as Fazzoletti	p. 87
Roasted Asparagus with Hazelnut Picada	p. 89
Roasted Cauliflower with Black Vinegar and Kimchi Cream	p. 90
Watermelon Radish Carpaccio with Fava Beans and Tarragon	p. 93
Roasted Kabocha Squash with Black Trumpet Mushrooms and Madeira	p. 94
Savoy Cabbage Colcannon	p. 95
Seared French Beans with Caper Bagna Cauda	p. 97
Shaved Brussels Sprouts with Whole-Grain Mustard Sauce	p. 98
Summer Corn with Green Chile Cream	p. 101
Swiss Chard with Pickled Golden Raisins and Pistachios	p. 102
Tatsoi with "Seawater" Broth	p. 105
Seared Yellow Wax Beans with Togarashi	p. 106
Warm Ramp Hummus	p. 107
Whipped Salsify with Red Wine and Truffle Jus	p. 109
Greens	p. 111
Baby Scarlet Turnips and Their Greens with Garlic Jus	p. 113
Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar	p. 116
Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon	p. 118
White Eggplant with Catalan Spices and Saffron Aïoli	p. 120
Zucchini with Pesto Trapanese	p. 121
Plates (aka mains)	p. 123
Hearts of Palm Cakes on Curried Lentils	p. 125
Yukon Gold Potato Pierogies with Charred Onion	p. 127
Celery Root Fritters and Rémoulade	p. 130
Grilled Leek Salad with Black Lentils	p. 132
Tarts	p. 135
Olive and Onion Mini Tarts	p. 136
Potato and Spring Vegetable Tart	p. 138
Zucchini, Tomato, and Olive Tart	p. 140
Thanksgiving Root Stew	p. 141
Portobello and Celery Root Shepherd's Pie with Truffle	p. 142
Royal Trumpet Mushroom Cioppino	p. 144
Whole Roasted Carrots with Black Lentils and Green Harissa	p. 146
Roasted Baby Turnips with Maitake "Champignons au Vin"	p. 149
Portobello Frites	p. 150
Royal Trumpet "BLT" with Basil Mayo	p. 153
Fazzoletti with Peas and Morels	p. 154
Lentil Haggis with Neeps and Tatties	p. 156
Winter Vegetable Cassoulet	p. 157
Eggplant Braciole	p. 159
Baked Potato Routine with Porcini Gravy	p. 162
Squash Empanadas with Green Ftomesco	p. 165
Black Kale as Spanakopita	p. 167
Grilled Zucchini with Green Olives, Ciiantro, and Tomato	p. 168
Korean Eggplant Tacos with Kimchi Mayo	p. 170
Deserts and Baked Goods	p. 173
Apple Cake Fritters with Waldorf Frosting	p. 174
BBQ Cherries with Jalapeno Cornbread	p. 176
Beetroot Pots de Crème	p. 179
Blueberries with Pie Crust and Lemonade Ice Cream	p. 180
Caramel Panna Cotta with Red Raspberries and Tarragon	p. 183
Chocolate Stuffed Beignets	p. 185
Figgy Toffee Pudding with Madeira-Quince Ice Cream	p. 187
Cranberry Jelly Doughnuts with Hot Cider	p. 190
Summer Corn Custard with Blackberries and Hazelnuts	p. 192
Vanilla-Bourbon Peaches with Pecan Pie Ice Cream	p. 193
Strawberry Sorrel Bread Pudding with Saffron Ice Cream	p. 195
Sweet Potato Turnovers with Sweet Kraut	p. 199
Zucchini Bread French Toast	p. 201
Breads	p. 205
House Bread	p. 207
Nine-Seed Rye Bread	p. 209
Pumpernickel Bread	p. 211
Baguettes	p. 213
Warthog Bread	p. 214
Cocktails	p. 217
Alpine Sensation	p. 218
The Van Gogh	p. 219
Pomegranate Sangria	p. 221
Sherry Temple	p. 222
The Creole Gent	p. 223
Kyoto Sour	p. 225
The Elder Sage	p. 226
Bitters	p. 228
Final Note	p. 229
Acknowledgments	p. 231
Index	p. 233
About the Authors	p. 239
About Vedge	p. 240

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