To husband and wife Rich Landau and Kate Jacoby, owners and chefs of Philadelphia-based vegetable restaurant Vedge, vegetables aren’t just a bed for meat to lie upon. Their new cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking (The Experiment, $24.95), teaches home chefs how to cook them up, dress them down and enjoy their natural flavors, as they “move from the peripheral side dishes to the centerpieces of our tables,” the couple write in the introduction.
Most recipes are plucked right from the restaurant’s entirely vegan menu. Though some recipes have lengthy ingredient lists and instructions, Vedge isn’t a pretentious chef’s textbook with recipes too laborious for the average person to handle. Each recipe includes ingredient tips and substitutions.
Vedge also features recipes from the restaurant’s “Dirt List,” dishes — like roasted cauliflower with black vinegar and kimchi cream — made from seasonal vegetables freshly picked from the garden. Foods from diverse origins have special twists, like Korean eggplant tacos and Yukon Gold potato pierogies with charred onions.
A list of Jacoby’s cocktails follows the desserts, with recipes utilizing homemade syrups and bitters.
— Heather Schröering