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Cooking Light's Best Cookbook of the Year: A gazillion vegan books were published this year, but [Vedge], from the chefs at our favorite Philadelphia restaurant, features breakthrough techniques and flavors for anyone who loves to eat plants year-round. This cookbook is about putting vegetables front and center in astonishing and innovated ways. TheKitchn.com Warm and approachable, and filled with tempting recipes that push boundaries just enough. Landau and Jacoby . . . really love their local, seasonal veggies [and] showcase produce in this collection of intriguing small and large plates, soups and stews, and recipes from their 'dirt list' (a daily list of dishes at the restaurant featuring what s just come off the plant or out of the ground). Publishers Weekly [Vedge] offers deeply satisfying vegetable dishes for year-round eating. Epicurious.com [Vedge] reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors . . . And, like any great cookbook, it has a list of cocktails after the desserts. Vedge proves that vegetables aren't just meat's sidekicks. The Chicago Tribune Landau and Jacoby's Vedge restaurant in Philly is the standout vegan restaurant in the U.S. It won an award from us last year, and another from GQ this year. The chefs call their joint a vegetable, not vegan, restaurant and it's a careful distinction, more about celebrating intense, fresh, and surprising flavors than serving up a philosophy. This book will widen any cook's horizons, with dishes like baked carrots with a Dijon-and-sauerkraut chickpea sauce that evokes Reuben sandwich flavors. . . . The beet juice-sweetened pot de creme was astounding: rich, dense, and smooth, like a little bowl of truffle filling. Anyone who cooks vegetables should buy this book. Cooking Light Philadelphia's award-winning vegan restaurant is good enough to win over any hard-core carnivore. For the first time, Vedge is releasing a cookbook with recipes for c --Various