Overview

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.

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Reviews

If you can't make it to Philadelphia, you can now make these incredible sippers at home.-- ""Naturally, Danny Seo"" If you've ever eaten at one of their restaurants, you already know that Rich and Kate are two of the most talented and innovative vegan chefs anywhere--and if you haven't, one sip or bite from any of the recipes in this book will absolutely convince you. Each of their recipes is a cruelty-free celebration of the best that nature has to offer. This book is a must-have for vegans and non-vegans alike.--Moby Need a cure for cocktail-hour ennui? Here you go. This book bursts with energy and will ignite the imagination of food and drink lovers of all stripes, vegan or not. Loved it.--Alice Feiring, author of To Fall in Love, Drink This and Natural Wine for the People The Vedge Bar Book is a vibrant collection of recipes full of fun and fresh ideas. The book seamlessly integrates complex and well-considered drinks, both with and without alcohol, throughout its pages. I encourage every cocktail enthusiast to embrace this expansive view of cocktails--accessibility is the cornerstone of hospitality.--John deBary, bar expert and author of Drink What You Want Living long and well is about enjoying the journey--a philosophy that's embraced by this latest offering from some of my favorite chefs in America. The Vedge Bar Book is full of delightful surprises and constructed with every bit as much care and creativity as the dishes on Vedge's renowned dinner menu. Sophisticated, contemporary, and worth every sip.--Dan Buettner, Blue Zones founder and bestselling author

The renowned vegetarian restauranteurs experiment with mocktails and cocktails infused with all manner of vegetal ingredients.-- ""Library Journal"" If you can't make it to Philadelphia, you can now make these incredible sippers at home.-- ""Naturally, Danny Seo"" If you've ever eaten at one of their restaurants, you already know that Rich and Kate are two of the most talented and innovative vegan chefs anywhere--and if you haven't, one sip or bite from any of the recipes in this book will absolutely convince you. Each of their recipes is a cruelty-free celebration of the best that nature has to offer. This book is a must-have for vegans and non-vegans alike.--Moby Need a cure for cocktail-hour ennui? Here you go. This book bursts with energy and will ignite the imagination of food and drink lovers of all stripes, vegan or not. Loved it.--Alice Feiring, author of To Fall in Love, Drink This and Natural Wine for the People The Vedge Bar Book is a vibrant collection of recipes full of fun and fresh ideas. The book seamlessly integrates complex and well-considered drinks, both with and without alcohol, throughout its pages. I encourage every cocktail enthusiast to embrace this expansive view of cocktails--accessibility is the cornerstone of hospitality.--John deBary, bar expert and author of Drink What You Want Living long and well is about enjoying the journey--a philosophy that's embraced by this latest offering from some of my favorite chefs in America. The Vedge Bar Book is full of delightful surprises and constructed with every bit as much care and creativity as the dishes on Vedge's renowned dinner menu. Sophisticated, contemporary, and worth every sip.--Dan Buettner, Blue Zones founder and bestselling author

This is a compilation of writings on war, conscription, and social control by dozens of 20th-century figures across politics, art, ethics, and social commentary. The organization by war (including the Cold War) gives us Emma Goldman and W.E.B. DuBois contrasted with the Espionage and Sedition Acts of 1917-18; and Howard Fast and Joseph McCarthy side by side in the Cold War section. Vietnam, Desert Storm, and the second Iraq War have their own sections, featuring antiwar activists and official pronouncements from the administration in office. This is a useful handbook covering many shades of public opinion but generally on the left in orientation. An interesting and valuable collection for public and college libraries.

Author Information

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.

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