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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.
"The Fat Radish Kitchen Diaries. The favored NYC eatery of industry types offers a cookbook full of sweet and savory hits..." -Elle.com "The Fat Radish manages to get at what people want to eat now - healthy food with enough flavor and variation to keep it interesting. For those who fear the kitchen, as well as those who have mastered it, The Fat Radish makes an up-to-the-minute addition to any cookbook shelf. And if you can't get to the restaurant, why not do it yourself and call it a day?" -LA Weekly ..".the duo, along with their talented chef Nick Wilber, are publishing the inevitable cookbook, The Fat Radish Kitchen Diaries, a set of 100 cheerfully presented seasonal recipes and sumptuous images that amounts to food porn of the highest order." -New York Times T Magazine "The Fat Radish, one of the fashion industry's favorite food haunts...features many of the Lower East Side restaurant's signature vegetable-focused dishes. Divided into four chapters--Spring, Summer, Fall, and Winter--the book emphasizes seasonal ingredients and the owners' English upbringing." -Vogue.com "The Restaurant: The Fat Radish, which opened on Manhattan's Lower East Side in 2010. The team burst onto the scene seemingly out of nowhere and quickly earned a following for its modern take on British classics and the space's homey-chic atmosphere. Who Should Buy It: Anyone with a lust for life and food who needs or wants to eat more vegetables." -Yahoo Food ..".let us sing the praises of the food...I like simple but I also like tasty, and this book offers both. These guys are smart and offer simple combinations..." -America's Test Kitchen Feed "[One of] the Most Anticipated Books for Fall 2014" -Eater.com "One of New York's most stylish and crowd-pleasing restaurants, The Fat Radish has been producing an array of uncomplicated, British-influenced, vegetable-focused dishes since its launch in 2010. Penned by the proprietors, this cookbook offers up a look into its innovative menu, capturing the perfect combination of fresh, seasonal and just plain good-for-you recipes that are fun to make and delicious to eat. This selection taps one-hundred of the ever-evolving venue's best dishes that you'll enjoy for years to come." -MR Porter