Darlings of the vegan cooking movement, Rich Landau and Kate Jacoby are demystifying their kitchen secrets in their latest Harper Collins cookbook V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking. The pair is looking to release V Street, named after their third Philly restaurant, on October 4.
With their fourth joint book, Landau and Jacoby are publishing the exact recipes they use at V Street.
"Basically every dish we've done is in there," says Landau, a James Beard semi-finalist and three-time award nominee. "These are as close as we can get them to what we actually do at the restaurant."
Because the married couple enjoy writing, they've interspersed stories about their travel adventures in between the recipes and "tons and tons of pictures," as Landau puts it. The stories fit with the theme of the book, which travels lightly in the realm of American cooking and wanders the planet to bring the international street food flavors that V Street -- the restaurant -- highlights.
Landau says the main difference between this book and their last one, called Vedge, after their second restaurant, is the complexity of the recipes.
"Vedge's dishes are very, very intricate and involved. I wouldn’t even make some of them at home," he says. So he and Jacoby made a lot of adaptations on the way from the kitchen to the page, simplifying their instructions so that readers could find ways just to incorporate more veggies into their diets.
V Street takes a different approach by making the dishes even more accessible to newbies.
"It's not as intimidating as Vedge," he says. "There's cooking 101 for dummies and there are celebration dishes in there. The only thing that’s not in there are dishes that you would never, ever attempt."
Though the book doesn't drop until October, it's available now for pre-sale in hardback and digital.