Fat Radish Kitchen Diaries Putting Vegetables at the Center of the Plate
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Auteur:
Ben Towill
Phil Winser
Co-auteur:
Nick Wilber
- Engels
- Hardcover
- 9780847843343
- 23 september 2014
- 222 pagina's
Samenvatting
A vegetable-focused cookbook from the stylish and delicious New York restaurant.
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.
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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Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 23 september 2014
- Aantal pagina's
- 222
- Illustraties
- Met illustraties
Betrokkenen
- Hoofdauteur
- Ben Towill
- Tweede Auteur
- Phil Winser
- Co Auteur
- Nick Wilber
- Hoofduitgeverij
- Rizzoli International Publications
Overige kenmerken
- Editie
- 1
- Extra groot lettertype
- Nee
- Product breedte
- 150 mm
- Product hoogte
- 22 mm
- Product lengte
- 210 mm
- Studieboek
- Nee
- Verpakking breedte
- 204 mm
- Verpakking hoogte
- 256 mm
- Verpakking lengte
- 255 mm
- Verpakkingsgewicht
- 1197 g
EAN
- EAN
- 9780847843343
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- Engels
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Bindwijze
: Hardcover
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