The Fat Radish Kitchen Diaries
Rizzoli International Publications (Verlag)
978-0-7893-4650-6 (ISBN)
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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.
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.
| Erscheint lt. Verlag | 17.3.2026 |
|---|---|
| Zusatzinfo | COLOUR THOUGHOUT |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 197 x 248 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-7893-4650-8 / 0789346508 |
| ISBN-13 | 978-0-7893-4650-6 / 9780789346506 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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