Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking

**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.