Autorentext

Ben Towill and Phil Winser opened their first restaurant, the Fat Radish, in 2010. They run Silkstone, an agency that designs food events, and the restaurants Leadbelly, Ruschmeyer’s, and the East Pole. Nick Wilber is head chef at the Fat Radish and the East Pole; he was part of the team that earned three Michelin stars at Daniel. Julia Turshen coauthored the cookbook It’s All Good with Gwyneth Paltrow; her writing has been featured in many publications.

Klappentext

A seasonal vegetable-focused cookbook from the owners of the Fat Radish, a fashionable restaurant on New York's Lower East Side.

The Fat Radish Kitchen Diaries is perfectly positioned to be the next Plenty or Jerusalem. Like those books--as well as Sunday Supper at Lucques and Rizzoli's successful Salad for Dinner--this book takes the philosophy and aesthetic of popular restaurateurs (in this case, the team behind The Fat Radish, a fashionable and critically acclaimed restaurant on New York's Lower East Side) and presents accessible, crowd-pleasing vegetable-focused (though not strictly vegetarian) recipes.

Zusammenfassung
**INDIEFAB Book of the Year Awards -- 2014 HONORABLE MENTION For Cooking

**A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the city’s food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurant’s constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a "roast," a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring--the best everyday cookbook out there.