The Vedge Bar Book
Plant-Based Cocktails and Light Bites for Inspired Entertaining
by
Rich Landau, Kate Jacoby, Brian Bolles, Brendan Meehan, Ginevra Reiff
Treat yourself to the best cocktail hour ever—with 75 innovative plant-based drinks and snacks
A good drink is an indulgent sensory experience worth savoring—and no cocktail party or afternoon tipple is complete without a tasty snack or two. This all-vegan collection of 75 stunning contemporary cocktails and simple yet sophisticated bar snacks, from the team behind the bar at Philadelphia’s critically acclaimed Vedge, is a must-have for holiday hosts, cocktail connoisseurs, and plant-based foodies alike.
The Vedge Bar Book goes beyond the classics, offering unique (and often surprising) flavor combinations you’ll find nowhere else—and will have to sip to believe. To help you round out your next cocktail party there are elevated plant-based bites and bar snacks that can be mixed and matched however you like. The chapters are divided by season, so you can sip and snack all year long.
You’ll also find a guide to all the tools and ingredients you’ll need, and tips on how to figure out which products are worth splurging on—and which are vegan.
Whether you want to show off for your friends or treat yourself to a well-deserved nightcap, The Vedge Bar Book is a game changer.
Praise for Vedge
“Anyone who cooks vegetables should buy this book.”—Cooking Light
“Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.”—Chicago Tribune
“This cookbook is about putting vegetables front and center in astonishing and innovative ways.”—TheKitchn.com
“Warm and approachable, and filled with tempting recipes that push boundaries just enough.”—Publishers Weekly
“Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.”—Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen
“Vegan? Yes! Magic, no . . . this is pure passion at work!”—Amanda Freitag, Executive Chef and Chopped judge
Rich Landau is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Landau, along with his wife and partner Kate Jacoby, is a pioneer of vegan fine dining. He’s a six-time finalist for the James Beard Award and has received Best Chef and Best Restaurant nods from the Bon Appetit, Food & Wine, GQ and Philadelphia Magazine. He won an episode of the Food Network’s Chopped and is a recurring judge on Beat Bobby Flay. Together with Jacoby, he has written four previous cookbooks, including Vedge and V Street. He lives just outside his native Philadelphia.
Kate Jacoby is a co-owner of Vedge and Ground Provisions, modern vegetable restaurants that have earned rave reviews from diners and critics alike. Jacoby, along with her husband and partner Rich Landau, is a pioneer of vegan fine dining, having earned nods and accolades from culinary institutions and media like the James Beard Foundation, the Food Network, and Bon Appetit. Jacoby oversees the restaurants’ operations and manages the couple’s organic farmette, Lost Glove Garden, in Chester County. Together with Landau, she has written four previous cookbooks, including Vedge and V Street. She lives just outside her native Philadelphia.
Brian Bolles has been making drinks professionally for fifteen years. In his free time he plays bike polo, Dungeons & Dragons, and Jeopardy!; he’s never met a puzzle he didn’t like. He lives in Philadelphia with his wife and two cats.
Brendan Meehanhas been the general manager and sommelier at Vedge since January 2022. Before taking over at Vedge he honed his skills at many award-winning restaurants in Philadelphia’s fine-dining scene. When he isn’t running the ship at Vedge, he can be found at home solving crossword puzzles and hanging out with his cat, Gorilla.
Ginevra Reiff was born with a deep love and appreciation of the culinary arts. She has focused her talents as a professional bartender, crafting unique cocktails with an eye toward classic technique while also creating a holistic and fun experience for the customers imbibing her creations.
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