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.
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