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Rich Landau
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.
Vedge
100 Plates Large and Small That Redefine Vegetable Cooking
by Rich Landau, Kate Jacoby
by Rich Landau, Kate Jacoby
Hardcover | $24.95 US
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 … Continue reading →
Vedge
100 Plates Large and Small That Redefine Vegetable Cooking
by Rich Landau, Kate Jacoby
by Rich Landau, Kate Jacoby
Paperback | $24.95 US / $32.95 CAN
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 … Continue reading →
The Vedge Bar Book
Plant-Based Cocktails and Light Bites for Inspired Entertaining
by Rich Landau, Kate Jacoby, Brian Bolles, Brendan Meehan, Ginevra Reiff
by Rich Landau, Kate Jacoby, Brian Bolles, Brendan Meehan, Ginevra Reiff
Paper Over Boards | $26.95 US / $34.95 CAN
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 … Continue reading →