Joe Yonan of the Washington Post recently wrote about his experience working in the kitchen with Rich Landau and his wife Kate Jacoby, who are the owners and driving culinary force behind Philadelphia’s hottest vegan restaurant, Vedge. Yonan, who penned the foreword for the just-released Vedge cookbook, shares Landau’s advice on choosing the best ingredients as the vegan chef prepares one of his original recipes and his wife works on a Chocolate Beets Pots de Creme. “People are often so bound by the recipe that they sometimes get inferior product,” says Landau in regards to picking out fresh produce. “People won’t buy old fish or old meat, so it astounds me that they’ll buy old vegetables.” The Post also lists five separate recipes that are adapted from the Vedge cookbook.
Subscribe now to the world’s #1