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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.
- Sales Rank: #117041 in Books
- Brand: Harper Collins
- Published on: 2016-10-04
- Released on: 2016-10-04
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x .84" w x 7.38" l, .0 pounds
- Binding: Hardcover
- 240 pages
- V Street 100 Globe Hopping Plates on the Cutting Edge of Vegetable Cooking
Review
“Landau is one of the leaders in a food revolution that sees mainstream chefs putting vegetables at the center of the plate.” (Associated Press)
“Eating here always makes me wonder 1) when I’ll get to see it again and 2) why more meatless restaurants don’t follow its wonderful recipe for food and service. I know I’m not alone. The drinks are as serious as at any steakhouse, and the pedigree couldn’t be meatier.” (Washington Post)
“I’ve made no secret of my affection for the cooking of Rich Landau and Kate Jacoby, the couple behind Vedge… and its more casual sibling, V Street… The book aims to help readers bring those flavors home.” (Washington Post)
“If you are looking for some inspiring vegetarian dishes, look no further than the ‘newly arrived’ shelf at your local bookstore… None is more modern than V-Street… The new book features fun recipes for Dan Dan Noodles… and Churro Ice Cream Sandwiches.” (Providence Journal)
From the Back Cover
Vegetable cooking at its best from the renowned chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street.
In this follow-up to their acclaimed cookbook Vedge, Rich Landau and Kate Jacoby continue to transform vegetables in recipes that proudly and loudly celebrate what vegetables are. Inspired by the authors’ personal travels and discoveries of great ethnic and street foods around the world, the dishes in V Street are packed with flavor thanks to unique (but accessible) ingredients and inventive cooking techniques that are easy to master so you can make and enjoy these one-of-a-kind global dishes in your own home. Included are more than 100 recipes full of bold spice and adventurous flavors.
Jerk Trumpet Mushrooms • Sriracha Peanuts • Malaysian Cauliflower Salad • Za’atar-Grilled Corn with Zhoug • Pho French Dip • Shiitake Dashi with Charred Broccoli • Churro Ice Cream Sandwich • Plus wanderlust-inspired cocktails and an entire chapter devoted to sauces, spice blends, and marinades
About the Author
Rich Landau and Kate Jacoby are the husband-and-wife chefs and owners of the nationally acclaimed and Philly-based restaurant Vedge and street food bar V Street.
Rich Landau and Kate Jacoby are the husband-and-wife chefs and owners of the nationally acclaimed and Philly-based restaurant Vedge and street food bar V Street.
Most helpful customer reviews
60 of 65 people found the following review helpful.
AMAZING NEW COOKBOOK!
By jenf
Already Love the new book! Already made the Peruvian Fries which came out great. Also made the Hearts of Palm Slaw...perfect! Ingredients are not difficult to find and recipes are easy to follow. Book is a WINNER.! Highly recommend !
32 of 35 people found the following review helpful.
Fantastic, International Vegan Street Food! Unique, Wonderful, Worth It!
By Anne P. Mitchell
Well, I heard the NPR interview, *and* actually ordered and read the book before writing this review!
I also ordered (and read, and reviewed) their other book: Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
I am tough on cookbooks. I've had my recipes featured in cookbooks, I write recipes, I have a few recipe websites, and I collect cookbooks. I won't give a cookbook one more star than it deserves, and in my (not so humble) opinion, this cookbook deserves 6 stars (but I could only give it 5, so there you go).
Because this book is based on their travels around the world, finding and eating vegan street food in a variety of places, the chapters are not your usual appetizers/soups/salads/entrees/sides/desserts line-up.
Rather, this books chapters are divided into sticks, snacks, salads & slaws, market, plates, bowls, and sweets. Also there are chapters for cocktails, and sauces/spice blends/marinades.
You will find that there is a fairly heavy Asian influence to these recipes (by which I am also including India, etc.). So things like Kimchi Tofu, and Tandoor Zucchini. But there are also recipes that found inspiration closer to home including not only the Caribbean and Mexico, but even the good ole U.S. of A. (such as Fried pickles with spicy ketchup). And then there is the occasional out-of-left-field region, such as the recipe for Black garlic pierogi (ok, so not so much out-of-left-field as out of Poland).
And all of the recipes are vegan, although meat-lovers will love them too!
The cool thing is that I guarantee you that even if you had hundreds of cookbooks (veg or otherwise) like I do, you will not find a *single* one of these recipes in any other cookbook. In part that is because the authors own their own restaurants, and these recipes are from their restaurants, but much more it's because they have a flare for creating wholly unique dishes and recipes. They are, in a word, *amazing*.
Consider, in addition to those recipes already mentioned above, the Churro ice cream sandwich, Chocolate peanut butter waffles with curry-banana ice cream, Szechuan soft pretzels, Scallion pancakes, and Jerk-spiced cashews.
And they have a recipe for Dan Dan sauce! (One of my favourites!)
I only wish that I lived closer to Philadelphia so that I could actually visit their restaurants! (Their restaurants are V Street, after which this cookbook is named, and Vedge. If anybody reading this has been to either, please let me know about your experience!)
1 of 1 people found the following review helpful.
I wish I could make more of the recipes but
By Jennifer P. Bell
I wish I could make more of the recipes but I'm having trouble finding the ingredients. I'm usually pretty resourceful and can find anything I need online but this book has me stumpt on a few items, the one I'm really having trouble finding is "pickled chile paste" it's in a lot of recipes and I can not find it anywhere! I wish they would have mentioned a brand name or a resource for where they buy it, same goes for Piri Piri peppers, and Malagueta pepper sauce.
If anyone could help me find the "pickled chile paste" I sure would appreciate it. I wish I could give this book more stars but it's frustrating not being able to make all the recipes.
I don't regret buying it and still recommend it, it's worth it just for the Dan Dan Noodles recipe, which is insanely delicious!
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