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.
About the Author
Ed Smith is the author of the acclaimed On the Side (Bloomsbury 2017); the best-selling The Borough Market Cookbook (Hodder and Stoughton 2018); and the award-winning food blog. A former City lawyer turned cook and food writer, Ed's words and recipes have appeared in all major food magazines, supplements and websites, including The Sunday Times, Guardian, Telegraph, The FT Weekend Magazine, Waitrose Weekend, Delicious, Olive, food52.com and eater.com.
Ed and his work have won and been shortlisted on multiple occasions for numerous awards. Most recently, in 2020 he was shortlisted as Best Online Food Writer at the Guild of Food Writers Awards; and in 2019 as Best Cookery Writer alongside Diana Henry at the Fortnum and Mason Food Awards, and Best Food Writer alongside Bee Wilson and Grace Dent at the Guild of Food Writers Awards.