Crave is my 3rd cookbook. I think it’s a good one and, once it’s out in the world (from 13 May 2021), I hope others will agree. More details about the book are below.

If you’re hovering over an ‘add to basket’ button, please do consider pre-ordering, as that really helps how things pan out. You can do so via Amazon using this link; or if you prefer to support independent booksellers, try using this link.

“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



6 flavour profiles; over 100 recipes; every craving covered.

“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.”