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Indiefab Book Of The Year Awards 2014 Honorable Mention For Cookinga VegetableFocused Cookbook From The Stylish And Delicious New York Restaurant. When The Fat Radish Opened In 2010, It Instantly Became A Destination For The CityS Food, Fashion, And Media Crowds. Its Menu Of Uncomplicated, Slightly British, VegetableFocused Cooking Was Also A Hit, With Its Perfect Combinations Of Fresh, Seasonal, GoodForYou Ingredients And Unfussy, CrowdPleasing Dishes. Owners Ben Towill And Phil Winser Are Both SelfTaught 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 VegetableFocused Eating, With One Hundred Recipes From The RestaurantS 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 MultiRecipe Feast For Entertaining. Illustrated With Artful Photographs, This Book Is At Once Accessible And InspiringThe Best Everyday Cookbook Out There.
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