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The Fat Radish Kitchen Diaries

The Fat Radish Kitchen Diaries

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作者: Ben 著 , Phil 著 , Nick Wilber 著

出版社: Rizzoli International Publications

出版时间: 2014-09

ISBN: 9780847843343

定价: 433.20

装帧: 精装

开本: 其他

纸张: 其他

页数: 222页

正文语种: 英语

分类: 外文古旧书>英文书>生活

Avegetable-focusedcookbookfromthestylishanddeliciousNewYorkrestaurant.WhentheFatRadishopenedin2010,itinstantlybecameadestinationforthecity'sfood,fashion,andmediacrowds.Itsmenuofuncomplicated,slightlyBritish,vegetable-focusedcookingwasalsoahit,withitsperfectcombinationsoffresh,seasonal,good-for-youingredientsandunfussy,crowd-pleasingdishes.OwnersBenTowillandPhilWinserarebothself-taughtcookswhoarepassionateaboutgoodingredients,greatdesign,andfeedingguestswell.Whetherpreparingdishesfortherestaurantorcookingathome,theduousesproduceasinspirationbutneverlosessightoftasteandtheexperience,resultinginfoodthatisasdeliciousandfuntoeatasitisnourishing.Thiscookbooktakesreadersthroughayearofvegetable-focusedeating,withonehundredrecipesfromtherestaurant'sconstantlyevolvingmenu,includingcarrotandavocadosaladwithhijikiandcrispykale,peachcevichewithrawfluke,Scotcheggs,andthesignatureFatRadishvegetableplate.Organizedbyseason,itfeaturesfoodforallhoursoftheday(breakfast,lunch,dinner,anddessert).Eachseasonendswitharoast,amulti-recipefeastforentertaining.Illustratedwithartfulphotographs,thisbookisatonceaccessibleandinspiring-thebesteverydaycookbookoutthere. Ben Towill and Phil Winser opened their first restaurant, the Fat Radish, in 2010. They run Silkstone, an agency that designs food events, and the restaurants Leadbelly, Ruschmeyer’s, and the East Pole. Nick Wilber is head chef at the Fat Radish and the East Pole; he was part of the team that earned three Michelin stars at Daniel. Julia Turshen coauthored the cookbook It’s All Good with Gwyneth Paltrow; her writing has been featured in many publications.,,,,,,
内容简介:
Avegetable-focusedcookbookfromthestylishanddeliciousNewYorkrestaurant.WhentheFatRadishopenedin2010,itinstantlybecameadestinationforthecity'sfood,fashion,andmediacrowds.Itsmenuofuncomplicated,slightlyBritish,vegetable-focusedcookingwasalsoahit,withitsperfectcombinationsoffresh,seasonal,good-for-youingredientsandunfussy,crowd-pleasingdishes.OwnersBenTowillandPhilWinserarebothself-taughtcookswhoarepassionateaboutgoodingredients,greatdesign,andfeedingguestswell.Whetherpreparingdishesfortherestaurantorcookingathome,theduousesproduceasinspirationbutneverlosessightoftasteandtheexperience,resultinginfoodthatisasdeliciousandfuntoeatasitisnourishing.Thiscookbooktakesreadersthroughayearofvegetable-focusedeating,withonehundredrecipesfromtherestaurant'sconstantlyevolvingmenu,includingcarrotandavocadosaladwithhijikiandcrispykale,peachcevichewithrawfluke,Scotcheggs,andthesignatureFatRadishvegetableplate.Organizedbyseason,itfeaturesfoodforallhoursoftheday(breakfast,lunch,dinner,anddessert).Eachseasonendswitharoast,amulti-recipefeastforentertaining.Illustratedwithartfulphotographs,thisbookisatonceaccessibleandinspiring-thebesteverydaycookbookoutthere.
作者简介:
Ben Towill and Phil Winser opened their first restaurant, the Fat Radish, in 2010. They run Silkstone, an agency that designs food events, and the restaurants Leadbelly, Ruschmeyer’s, and the East Pole. Nick Wilber is head chef at the Fat Radish and the East Pole; he was part of the team that earned three Michelin stars at Daniel. Julia Turshen coauthored the cookbook It’s All Good with Gwyneth Paltrow; her writing has been featured in many publications.,,,,,,

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