If meals were a movie, they’d probably be something like this: “Delicious Dishes,” starring Meat as the tasty plate protagonist and Vegetable, Meat’s unconditionally loving friend. In other words, veggies are often pegged as complementary to the main dish — an accessory to a dapper steak au poivre, like how a nice scarf brings out your eyes.
But to husband and wife Rich Landau and Kate Jacoby, owners and chefs of Philadelphia-based vegetable restaurant Vedge, vegetables aren’t just a bed for a tender confit de canard to lie upon. Their new cookbook, “Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking” (The Experiment, $24.95), reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors, as they “move from the peripheral side dishes to the centerpieces of our tables,” the couple write in the introduction.
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