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Horizons: New Vegan Cuisine
Horizons is Philadelphia's signature vegan restaurant. And it's not just for vegetarians; the New York Times called it "one of the city's best new restaurants." In New Vegan Cuisine ," Chefs Rich Landau and Kate Jacoby offer over 80 recipes and inspiring food stories that are sure to build your culinary repertoire with restaurant-quality results from the new generation of vegan cooking. This full-color, glossy-paper cookbook contains over 50 photos and recipes for Soups, Salads, Appetizers, Entrees, Sides, and Desserts as well as a "Getting Started" section for those new to vegan food preparation.
192 pages, Paperback
First published December 14, 2007
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February 6, 2010
I recently had one of the best (and maybe the best) restaurant meals of my life, at Horizons restaurant in Center City, Philadelphia. The meal was so good, that about halfway through the first course, I had made up my mind to buy both of chef Rich Landau and pastry chef Kate Jacob's cookbooks inspired by their work at the restaurant.
So far, I've made two recipes from the book, and they both were pretty good. As a chef (who has nowhere near the talent of Landau and Jacob) I would have liked to see more complex recipes, as these recipes are geared more towards the home cook (and the dishes at Horizons are totally fine dining dining its best). However, I see the value in writing vegan recipes that are reproducable at home -- certainly the majority of people who would buy this book are not looking to put together overly complex dishes in their kitchen.
What Horizons did for me (and the books to a lesser extent) was totally realign my perceptions of vegan cuisine. Too often, vegan food is viewed as some tasteless tofu dish, or a veggie pasta. The sheer playfulness of our meal at Horizons absolutely blew the door off of my midwestern preconceptions (and I should note, we have some good vegan/veggie restaurants in St. Louis that have made me realize my preconceptions were wrong, but Horizons totally shattered them). Salt roasted golden beets, with house-smoked tofu, avocado, red-onion & capers with a cucumber dill sauce -- presented in a molded tower with pumpernickel points: awesome, and beautiful. The portobella shepherds pie with deviled oyster mushrooms & truffled celery root "crust", braised black trumpets and a sage & grain mustard emulsion? Holy shit, yes please! And if there was ever a justification for murder, if might be to obtain the recipe for Horizon's hearts of palm stuffed crepe with crushed saffron cauliflower, a green chutney raita, and a spiced yellow split pea mulligatawny. Absolute heaven.
Now, I'm not a converted vegan by any means. I feel that there are better meat and dairy options to the healthy eater in some cases than the vegan alternative (for example, I'd rather eat a fresh aoili made from farm-fresh eggs than the processed veganaisse used by vegans for a lot of dressings and sauces). That said, there is a lot of really interesting stuff out there for the meat-eater to explore.
The recipes in this book are not quite to the level of our meal described above, but there are still some inventive ones, and for vegans (and those meat-eaters such as myself that can really enjoy non-meat dished) this book should be on a prominent place on the cookbook shelf.
So far, I've made two recipes from the book, and they both were pretty good. As a chef (who has nowhere near the talent of Landau and Jacob) I would have liked to see more complex recipes, as these recipes are geared more towards the home cook (and the dishes at Horizons are totally fine dining dining its best). However, I see the value in writing vegan recipes that are reproducable at home -- certainly the majority of people who would buy this book are not looking to put together overly complex dishes in their kitchen.
What Horizons did for me (and the books to a lesser extent) was totally realign my perceptions of vegan cuisine. Too often, vegan food is viewed as some tasteless tofu dish, or a veggie pasta. The sheer playfulness of our meal at Horizons absolutely blew the door off of my midwestern preconceptions (and I should note, we have some good vegan/veggie restaurants in St. Louis that have made me realize my preconceptions were wrong, but Horizons totally shattered them). Salt roasted golden beets, with house-smoked tofu, avocado, red-onion & capers with a cucumber dill sauce -- presented in a molded tower with pumpernickel points: awesome, and beautiful. The portobella shepherds pie with deviled oyster mushrooms & truffled celery root "crust", braised black trumpets and a sage & grain mustard emulsion? Holy shit, yes please! And if there was ever a justification for murder, if might be to obtain the recipe for Horizon's hearts of palm stuffed crepe with crushed saffron cauliflower, a green chutney raita, and a spiced yellow split pea mulligatawny. Absolute heaven.
Now, I'm not a converted vegan by any means. I feel that there are better meat and dairy options to the healthy eater in some cases than the vegan alternative (for example, I'd rather eat a fresh aoili made from farm-fresh eggs than the processed veganaisse used by vegans for a lot of dressings and sauces). That said, there is a lot of really interesting stuff out there for the meat-eater to explore.
The recipes in this book are not quite to the level of our meal described above, but there are still some inventive ones, and for vegans (and those meat-eaters such as myself that can really enjoy non-meat dished) this book should be on a prominent place on the cookbook shelf.
Displaying 1 of 1 review