As a quick reminder, my new cookbook, Crave; recipes arranged by flavour, to suit your mood and appetite, will be published on 27 May 2021.
In Crave I gently suggest that the best way to satisfy hunger and meal plan is to go along with our base instincts and simply cook what we really fancy. I think that’s best done by recognising which flavour profile we are craving: fresh and fragrant; tart and sour; chilli and heat; spiced and curried; rich and savoury; or cheesy and creamy. And then cooking something that fits that theme.
Basically: 6 flavour profiles; over 100 recipes; and every craving covered.
HOWEVER, there can always be more, right? So I thought I’d publish an ecookbook with 12 extra recipes to say thanks to everyone who purchases Crave before its official publication date (these pre-orders really help, apparently).
… and now Crave: The Extra Bite is available to claim.
If you’ve already ordered Crave, you just need to email a proof of purchase (screenshot or photo is fine) to firstname.lastname@example.org, and we’ll send you a link to download The Extra Bite.
If you haven’t ordered yet, but think you might, just do that wherever suits you: via Amazon, via Bookshop, or go and take a walk around your local independent store and place your order with them. And then send that email.
I would love to see what you cook from it. So if you’re into sharing, please do tag @rocketandsquash on Instagram, Twitter or Facebook.
Don’t just take my word for it…
Some of my food heroes have lent kind words about Crave. Knowing now that it rarely pays to be humble, here they are…
“The recipes will dazzle and delight.” Nigel Slater
“Thoughtful writing and confident, delicious recipes – once again, Ed Smith has done something really smart.” Yotam Ottolenghi
“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