Recipes Arranged by Flavour, to Suit Your Mood and Appetite

Crave

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 
 
Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2022) 
 
Observer Food Monthly top 20 food books of 2021 
 
Waterstones best food and drink books 2021 
 
Longlisted for BBC Radio 4 The Food Programme Cookbooks of the Year 2021 
 
A deliciously inviting book, crammed with recipes that had me reaching for the post-it notes! - Nigella Lawson 
 
The recipes will dazzle and delight. - Nigel Slater 
 
Once again, Ed Smith has done something really smart. Cooking the flavours we are craving in any given moment, the resulting book feels so novel and fresh. Ed's writing is thoughtful and conversational; his recipes confident and delicious. - Yotam Ottolenghi 
 
6 Flavour Profiles. Over 100 recipes. Every craving covered. 
 
Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings. 
 
Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant chilli and heat tart and sour curried and spiced rich and savoury; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings. 
 
Think of fermented and fresh tomato salad with feta for when both sun and cook are already smiling; or lamb chops with cacio e pepe white beans if in need of a re-set; the likes of 'nduja spatchcock chicken, should a tickle of chilli be in order; or curried brisket noodles to meet spice needs. Whether we want snap and crunch or velvet softness, sharp citrus or warming aromatics, or just something involving bubbling, molten cheese, CRAVE presents a fresh take on seasonal cookery, but goes beyond that too — acknowledging core instincts and base itches, and so delivering recipes you’ll want to make every day of the week, whatever the weather or mood.

Smith is a brilliant, helpful writer of uncomplicated, delicious recipes that always work.

Smith is a clever and thoughtful writer, whose recipes are always both enticing and comprehensive. In his latest book, though, he has lit upon the brilliant idea of categorising &ldquo;by craving&rdquo;; fresh and fragrant, tart and sour, curried and spiced, cheesy and creamy, etc.

I told myself: no more new cookbooks. But then I clapped eyes on Crave by Ed Smith, which arranges recipes by mood, and it called to me.

Ed is one of the greatest cooks I know and this book is a perfect friend in the kitchen: useful, innovative, trustable and completely joyful.

Crave is my kind of cookbook, it puts feeling and intuition at the centre of how we eat. It&rsquo;s packed with the friendly, approachable and original recipes that Ed is so brilliant at. I&#39;ll be cooking from it on repeat.

Ed Smith is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults, writes, and spends a bit too much time on social media (@rocketandsquash). His cookbooks include Crave; recipes arranged by flavour to suit your mood and appetite, which was named cookery book of the year in 2022, On the Side and The Borough Market Cookbook. He regularly contributes words and recipes to the likes of The Sunday Times Magazine,&#160;Waitrose Food, Waitrose Weekend, BBC Good Food Magazine and Delicious.

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 
 
Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2022) 
 
Observer Food Monthly top 20 food books of 2021 
 
Waterstones best food and drink books 2021 
 
Longlisted for BBC Radio 4 The Food Programme Cookbooks of the Year 2021 
 
A deliciously inviting book, crammed with recipes that had me reaching for the post-it notes! - Nigella Lawson 
 
The recipes will dazzle and delight. - Nigel Slater 
 
Once again, Ed Smith has done something really smart. Cooking the flavours we are craving in any given moment, the resulting book feels so novel and fresh. Ed's writing is thoughtful and conversational; his recipes confident and delicious. - Yotam Ottolenghi 
 
6 Flavour Profiles. Over 100 recipes. Every craving covered. 
 
Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings. 
 
Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant chilli and heat tart and sour curried and spiced rich and savoury; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings. 
 
Think of fermented and fresh tomato salad with feta for when both sun and cook are already smiling; or lamb chops with cacio e pepe white beans if in need of a re-set; the likes of 'nduja spatchcock chicken, should a tickle of chilli be in order; or curried brisket noodles to meet spice needs. Whether we want snap and crunch or velvet softness, sharp citrus or warming aromatics, or just something involving bubbling, molten cheese, CRAVE presents a fresh take on seasonal cookery, but goes beyond that too — acknowledging core instincts and base itches, and so delivering recipes you’ll want to make every day of the week, whatever the weather or mood.

An Inspirational Collection of Winning Chicken Dinners

Peckish

A collection of winning chicken dinners, for any day of the week. 
 
Peckish is a compendium of winning ways to cook chicken: the necessary next book from, Ed Smith, the award-winning author of Good Eggs. 
 
In Peckish, Ed Smith showcases over 80 straightforward chicken recipes that will have you coming back for more. Arranged by the different cuts of chicken (drumstick, thighs, breast, wings, etc), as well the whole bird, recipes include midweek meals such as Sherry Cherry Tomato Chicken Traybake, Lemon and Sage Piccata and Poached Chicken and Asparagus Chopped Salad, as well as dishes like Buttermilk, Honey and Mustard Roast Chicken and Chicken and Chestnut Suet Pastry Pot Pie that are worthy of weekend gatherings. 
 
Interspersed with the recipes are suggestions of how you can change up the recipes to suit what you have available, as well as techniques for taking your chicken cookery to the next level. 
 
Perfect for anyone who is peckish for ideas, this book is bound to sate your chicken cravings.

Ed Smith (@rocketandsquash) is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults, develops recipes, writes and creates. 
 
 
Ed’s acclaimed cookbooks include Good Eggs, Crave, On the Side and The Borough Market Cookbook. He regularly contributes recipes to Waitrose Weekend and Waitrose Food Magazine, and has written for all major UK recipe supplements, magazines and online food platforms.

Ed Smith

Over 100 Cracking Ways to Cook and Elevate Eggs

&#39;So many great ideas and a lot of brilliant egg &#39;accessorising&#39;. I can&rsquo;t think of anyone whose life wouldn&rsquo;t be improved by having this book. It&#39;s a triumph!&#39; &ndash; Diana Henry 
 
 &#39;I love the recipes, writing, photography and ethos &ndash; flavour-packed, globally inspired egg dishes, on the table in minutes. This will be very well used in my kitchen and in yours too! An instant classic.&#39; &ndash; Rukmini Iyer, author of The Roasting Tin seriesA compendium and celebration of eggs. 
 
 Over 100 recipes and ideas that make eggs the star of the show. Whether you&rsquo;re partial to fried, poached, boiled, baked, scrambled or set, in this definitive book you&rsquo;ll find all the inspiration you need for breakfast, brunch and beyond. From everyday classics to reinventions of old favourites with surprising twists, Good Eggs is a collection of delicious and dependable dishes that will take your eggs to the next level. 
 
 From simple eggs with a twist, such as Fried Eggs with a Crisp Cheese Skirt, Savoury Eggy Bread, and Kimchi and Blue Cheese Omelettes, to essential global classics such as Huevos Rancheros, Eggs Bhurji and Menemen, as well as eggs that cater for large groups, this fun and inventive cookbook is for egg-lovers everywhere.

Ed Smith

Books by Ed Smith

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