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. A seasonal vegetable-focused cookbook from the owners of the Fat Radish, a fashionable restaurant on New York’s Lower East Side.
|Dimensions||204 × 255 mm|
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.