This is somewhat sparse as a cookbook and more what I would call a vanity chef project. A lot of "story" and truly gorgeous food photography
but nothing really to die for as far as the actual recipes. The plus is that you don't need a whole pantry full of items you might not have or be
unfamiliar with and there is no real call for "special equipment". Most home cooks can recreate the dishes included with ease. May not be a "keeper"
for me but it would make a beautiful gift for someone you know who might want to broaden their range (no pun intended.)
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Fat Radish Kitchen Diaries Hardcover – Illustrated, 3 November 2014
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- Publisher : Rizzoli; Illustrated edition (3 November 2014)
- Language: : English
- Hardcover : 224 pages
- ISBN-10 : 0847843343
- ISBN-13 : 978-0847843343
- Dimensions : 20.45 x 2.79 x 25.48 cm
- Best Sellers Rank: 669,221 in Books (See Top 100 in Books)
- Customer 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
About the Author
Friends since Marlborough College in England, Ben Towill & Phil Winser opened their first restaurant, the Fat Radish, in 2010. The restaurant's fresh, accessible, vegetable-focused cooking combined with the sexy atmosphere in a space designed by the owners quickly made it a popular destination for the food, fashion, and media crowds. Towill and Winser also run Silkstone, a creative agency that designs food events at sites all over the world. The duo now own Leadbelly, an oyster bar, run a restaurant called Ruschmeyer's in Montauk and in August 2013 opened a restaurant on the Upper East Side called The East Pole. Nicholas Wilber, Fat Radish's executive chef (who developed the recipes for this book), is a self-taught professional who worked for three years at Daniel Boulud's flagship restaurant, Daniel, as a part of the team earning three Michelin stars. He is a leading figure in New York's farm-to-table movement. Julia Turshen is a food writer whose work has appeared in The Wall Street Journal, Food & Wine, and Interview. She is the co-author of Gwyneth Paltrow's two best-selling cookbooks, as well as the writer of Spain: A Culinary Road Trip, with Paltrow and Mario Batali.
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Retired line cook
Pretty foodReviewed in the United States on 4 November 2015
One person found this helpful
Richard B Long
Some Great Comfort FoodReviewed in the United States on 26 April 2020
Every recipe I have made from this book has turned out excellent. I was born and raised in England, living in the US for a long time so some foods bring back a lot of memories. But the books version is usually a slightly different, better version.
Wonderful cookbookReviewed in the United States on 2 November 2014
Great cookbook. I have already made some tasty recipes. I first ate the hijiki avocado carrot salad at their restaurant in NYC. It's a great one!
5 people found this helpful