Description
Book SynopsisWINNER 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.
Trade ReviewSmith is a brilliant, helpful writer of uncomplicated, delicious recipes that always work. * India Knight, Sunday Times Style *
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 “by craving”; fresh and fragrant, tart and sour, curried and spiced, cheesy and creamy, etc. * Tim Hayward, The Financial Times *
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. * Rachel Cooke, Observer Food Monthly *
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. * Meera Sodha *
Crave is my kind of cookbook, it puts feeling and intuition at the centre of how we eat. It’s packed with the friendly, approachable and original recipes that Ed is so brilliant at. I'll be cooking from it on repeat. * Anna Jones *
