The Fat Radish Kitchen Diaries (2014 Rizzoli New York) is a vegetable-focused cookbook from stylish and delicious New York restaurant, The Fat Radish. Its menu of uncomplicated, slightly British, vegetable-focused cooking is always 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 100 recipes from the restaurant’s constantly evolving menu. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner and dessert). Here, try a hearty brunch recipe and comforting lamb stew.