Full Description
At Vedge, the award-winning Philadelphia restaurant that pioneered plant-based fine dining, Kate Jacoby, Rich Landau, and their acclaimed team have been elevating vegetable cooking—and imbibing—for well over a decade. They believe a good drink is an indulgent, multisensory experience worth savoring—and even better when paired with the right snack or small plate and enjoyed among friends.
Drawing inspiration from fresh produce and the rhythms of nature, the 75 all-vegan drinks, bar snacks, and small plates shared here are some of their most beloved creations, with imaginative flavor combinations you'll find nowhere else.
Drinks that capture the essence of the season: Daffodil, Smoked Corn Silk Old Fashioned, Golden Apple
Fruity refreshers: Per My Last Email, Even Cowgirls Get the Blues, Strawberry Smash
Holiday party-worthy sips: Bury the Hatchett, Last-Minute Tradition, Old Acquaintance
Inventive riffs on old classics: Fig Leaf Bourbon Sour, Afternoon Snack, Front Porch Swing
Light bites and bar snacks: Sichuan Popcorn, Lima Bean Pistou on Toast, Skewered Shiitakes with Buttered Corn Sauce, Rutabaga Fondue
You'll also find a guide to essential tools and ingredients, plus tips for mastering key techniques and garnishing like a pro.
Contemporary, exuberant, and totally irresistible, The Vedge Bar Book is a sensual celebration and a must-have for holiday hosts, cocktail connoisseurs, and plant-based foodies alike.
Contents
Introduction
Bar Tools
Ingredients
Basic Recipes
Spring
Summer
Late Summer
Fall
Festive Season
Winter
Parting Words
About the Authors
Index
