Fat Radish Kitchen Diaries

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.