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Vege: 100 große und kleine Teller, die das Kochen von Gemüse neu definieren, Taschenbuch...-
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eBay-Artikelnr.:364782583046
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781615192830
- Book Title
- Vedge : 100 Plates Large and Small That Redefine Vegetable Cooking
- Publisher
- Experiment LLC, T.H.E.
- Item Length
- 9.2 in
- Publication Year
- 2015
- Format
- Trade Paperback
- Language
- English
- Item Height
- 1 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Vegetables, Individual Chefs & Restaurants, Vegan
- Item Weight
- 28 Oz
- Item Width
- 7.3 in
- Number of Pages
- 256 Pages
Über dieses Produkt
Product Identifiers
Publisher
Experiment LLC, T.H.E.
ISBN-10
1615192832
ISBN-13
9781615192830
eBay Product ID (ePID)
211890835
Product Key Features
Book Title
Vedge : 100 Plates Large and Small That Redefine Vegetable Cooking
Number of Pages
256 Pages
Language
English
Topic
Specific Ingredients / Vegetables, Individual Chefs & Restaurants, Vegan
Publication Year
2015
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
28 Oz
Item Length
9.2 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
Reviews
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., [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., 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., "Cooking Light's #1 Cookbook of 2013 One of Entertainment Weekly's 10 Best Cookbooks of 2013 One of Yoga Journal's 10 Best Cookbooks 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.", 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., "Praise for Vedge the restaurant "Is Vedge the best vegan restaurant in America? It might be one of the best restaurants, period.", 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., 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)., 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 te, 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., 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!, 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.
Dewey Edition
23
Dewey Decimal
641.6/5
Synopsis
The most exciting vegetable cooking in the nation is happening at Vedge , where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful 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 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 Crème. 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., The most exciting vegetable cooking in the nation is happening at Vedge , where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful 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 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 Cr me. 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., 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.
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