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.

About the Author
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 co-authored the cookbook It's All Good with Gwyneth Paltrow; her writing has been featured in many publications.

Reviews
"The Fat Radish Kitchen Diaries. The favored NYC eatery of industry types offers a cookbook full of sweet and savory hits..." -Elle.com

"The Fat Radish manages to get at what people want to eat now - healthy food with enough flavor and variation to keep it interesting. For those who fear the kitchen, as well as those who have mastered it, The Fat Radish makes an up-to-the-minute addition to any cookbook shelf. And if you can't get to the restaurant, why not do it yourself and call it a day?" -LA Weekly

"...the duo, along with their talented chef Nick Wilber, are publishing the inevitable cookbook, The Fat Radish Kitchen Diaries, a set of 100 cheerfully presented seasonal recipes and sumptuous images that amounts to food porn of the highest order." -New York Times T Magazine

"The Fat Radish, one of the fashion industry's favorite food haunts...features many of the Lower East Side restaurant's signature vegetable-focused dishes. Divided into four chapters-Spring, Summer, Fall, and Winter-the book emphasizes seasonal ingredients and the owners' English upbringing." -Vogue.com

"The Restaurant: The Fat Radish, which opened on Manhattan's Lower East Side in 2010. The team burst onto the scene seemingly out of nowhere and quickly earned a following for its modern take on British classics and the space's homey-chic atmosphere. Who Should Buy It: Anyone with a lust for life and food who needs or wants to eat more vegetables." -Yahoo Food

"...let us sing the praises of the food...I like simple but I also like tasty, and this book offers both. These guys are smart and offer simple combinations..." -America's Test Kitchen Feed

"[One of] the Most Anticipated Books for Fall 2014" -Eater.com

"One of New York's most stylish and crowd-pleasing restaurants, The Fat Radish has been producing an array of uncomplicated, British-influenced, vegetable-focused dishes since its launch in 2010. Penned by the proprietors, this cookbook offers up a look into its innovative menu, capturing the perfect combination of fresh, seasonal and just plain good-for-you recipes that are fun to make and delicious to eat. This selection taps one-hundred of the ever-evolving venue's best dishes that you'll enjoy for years to come." -MR Porter


Awards
Commended for IndieFab awards (Cooking) 2014.



Book Information
ISBN 9780847843343
Author Ben Towill
Format Hardback
Page Count 224
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications
Weight(grams) 1197g
Dimensions(mm) 255mm * 204mm * 28mm