Ed Smith – författare

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.

Winning takes many forms. For fans of Matthew Syed, this is a great sports book about leadership, judgement and decision-making – rooted in the theory that helped Ed Smith lead England cricket to sustained success. And to help us all win more. ‘An absolutely fascinating book’ THE GAME, The Times football pod How do you spot the opportunities that others miss?How do you turn a team’s performance around?How do you make good decisions amid a tidal wave of information? And how can you improve?As chief selector for the England cricket team, Ed Smith pioneered new methods for building successful teams and watched his decisions tested in real time on the pitch. During his three-year tenure, England averaged 7 wins in every 10 completed matches, better than they have performed before or since.Making Decisions reveals Smith’s unique approach to finding success in a fast-changing and increasingly data-reliant world. The best decisions, Smith argues, rely on a combination of differing kinds of intelligence: from algorithms to intuition. This is a truth that the most successful people know: data cannot account for everything, it must be harnessed with human insight. Whatever the power of data, humans aren’t finished yet.Sharing for the first time the tools he introduced as England selector, Smith’s book captures the immediacy of life at the sharp end, while also exploring frameworks from the top levels of sports, business and the arts. Decision-making is revealed as a creative enterprise, not a reductive system.Making Decisions offers an invaluable guide for those who want a better framework for developing, explaining and implementing new ideas.

Winning takes many forms. For fans of Matthew Syed, this is a great sports book about leadership, judgement and decision-making – rooted in the theory that helped Ed Smith lead England cricket to sustained success. And to help us all win more. ‘An absolutely fascinating book’ THE GAME, The Times football pod How do you spot the opportunities that others miss?How do you turn a team’s performance around?How do you make good decisions amid a tidal wave of information? And how can you improve?As chief selector for the England cricket team, Ed Smith pioneered new methods for building successful teams and watched his decisions tested in real time on the pitch. During his three-year tenure, England averaged 7 wins in every 10 completed matches, better than they have performed before or since.Making Decisions reveals Smith’s unique approach to finding success in a fast-changing and increasingly data-reliant world. The best decisions, Smith argues, rely on a combination of differing kinds of intelligence: from algorithms to intuition. This is a truth that the most successful people know: data cannot account for everything, it must be harnessed with human insight. Whatever the power of data, humans aren’t finished yet.Sharing for the first time the tools he introduced as England selector, Smith’s book captures the immediacy of life at the sharp end, while also exploring frameworks from the top levels of sports, business and the arts. Decision-making is revealed as a creative enterprise, not a reductive system.Making Decisions offers an invaluable guide for those who want a better framework for developing, explaining and implementing new ideas.

Winning takes many forms. For fans of Matthew Syed, this is a great sports book about leadership, judgement and decision-making – rooted in the theory that helped Ed Smith lead England cricket to sustained success. And to help us all win more. ‘An absolutely fascinating book’ THE GAME, The Times football pod How do you spot the opportunities that others miss?How do you turn a team’s performance around?How do you make good decisions amid a tidal wave of information? And how can you improve?As chief selector for the England cricket team, Ed Smith pioneered new methods for building successful teams and watched his decisions tested in real time on the pitch. During his three-year tenure, England averaged 7 wins in every 10 completed matches, better than they have performed before or since.Making Decisions reveals Smith’s unique approach to finding success in a fast-changing and increasingly data-reliant world. The best decisions, Smith argues, rely on a combination of differing kinds of intelligence: from algorithms to intuition. This is a truth that the most successful people know: data cannot account for everything, it must be harnessed with human insight. Whatever the power of data, humans aren’t finished yet.Sharing for the first time the tools he introduced as England selector, Smith’s book captures the immediacy of life at the sharp end, while also exploring frameworks from the top levels of sports, business and the arts. Decision-making is revealed as a creative enterprise, not a reductive system.Making Decisions offers an invaluable guide for those who want a better framework for developing, explaining and implementing new ideas.

For aspiring cricketer Ed Smith, luck was for other people. Ed believed that the successful cricketer made his own luck by an application of will power, elimination of error, and the relentless pursuit of excellence. But when a freak accident at the crease at Lords prematurely ended Ed Smith's international cricketing career, it changed everything - and prompted him to look anew at his own life through the prism of luck. Tracing the history of the concepts of luck and fortune, destiny and fate, from the ancient Greeks to the present day - in religion, in banking, in politics - Ed Smith argues that the question of luck versus skill is as pertinent today as it ever has been. He challenges us to think again about privilege and opportunity, to re-examine the question of innate ability and of gifts and talents accidentally conferred at birth. Weaving in his personal stories - notably the chance meeting of a beautiful stranger who would become his wife on a train he seemed fated to miss - he puts to us the idea that in life, luck cannot be underestimated: without any means of explaining our differing lots in life, the world without luck is one in which you deserve every ill that befalls you, where envy dominates and averageness is the stifling ideal. Embracing luck leads us to a fresh reappraisal of the nature of success, opportunity and fairness.

'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever.Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar._____________THE PERFECT SPRING MENUGlobe artichokes with lemon and herb butterOne of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb brothPerfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit possetAn irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2022)Observer Food Monthly top 20 food books of 2021Waterstones best food and drink books 2021Longlisted for BBC Radio 4 The Food Programme Cookbooks of the Year 2021A deliciously inviting book, crammed with recipes that had me reaching for the post-it notes! - Nigella LawsonThe recipes will dazzle and delight. - Nigel SlaterOnce 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 Ottolenghi6 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.

Winner of Children's Book of the Year at The Week Junior Book Awards 2024!Shortlisted for the Fortnum & Mason Awards Food Book of the Year 2024!Find out what children eat all around the world in this beautifully illustrated book, written by bestselling poet and author Laura Mucha, alongside acclaimed cookbook author Ed Smith.From pasta to passionfruit, baguettes to biryani, ramen to rambutan, there are so many different dishes and delicacies all around the world. In this fascinating book, young children can learn all about what people in other countries eat for breakfast, lunch and dinner, as well as where our food comes from, and the stories, cultures and traditions behind what we eat.A unique, warm-hearted book that will teach children understanding, empathy and respect of differing experiences, cultures and tradition.With engaging, colourful artwork on every page by award-winning illustrator Harriet Lynas."When my two were little, this would have been a favourite book, something that showed them the world, introduced different foods and cultures, had some amazing facts and that I - rather selfishly - would have enjoyed and learnt from too" - Diana Henry, Waitrose Weekend"Engaging information, combined with colourful illustrations, makes this a winning choice for any budding young chef" - GQ Magazine

'So many great ideas and a lot of brilliant egg 'accessorising'. I can’t think of anyone whose life wouldn’t be improved by having this book. It's a triumph!' – Diana Henry'I love the recipes, writing, photography and ethos – 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.' – 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’re partial to fried, poached, boiled, baked, scrambled or set, in this definitive book you’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.

Winner of Children's Book of the Year at The Week Junior Book Awards 2024!Shortlisted for the Fortnum & Mason Awards Food Book of the Year 2024!Find out what children eat all around the world in this beautifully illustrated book, written by bestselling poet and author Laura Mucha, alongside acclaimed cookbook author Ed Smith.From pasta to passionfruit, baguettes to biryani, ramen to rambutan, there are so many different dishes and delicacies all around the world. In this fascinating book, young children can learn all about what people in other countries eat for breakfast, lunch and dinner, as well as where our food comes from, and the stories, cultures and traditions behind what we eat.A unique, warm-hearted book that will teach children understanding, empathy and respect of differing experiences, cultures and tradition.With engaging, colourful artwork on every page by award-winning illustrator Harriet Lynas."When my two were little, this would have been a favourite book, something that showed them the world, introduced different foods and cultures, had some amazing facts and that I - rather selfishly - would have enjoyed and learnt from too" - Diana Henry, Waitrose Weekend

A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage.‘Full of recipes I want to cook and eat’ - Yotam Ottolenghi‘Both a beautiful and eminently useful cookbook’ - Anna Jones‘I want to eat every recipe in this book’ - Nigel Slater‘A very good idea… enough to make the book a winner!’ - Stephen Harris, chef-owner of The SportsmanWhilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway ‘eat with potatoes’ or ‘serve with seasonal greens’ line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they’re often the best bit! Here it’s the ‘two veg’ rather than the meat which are given the spotlight: you’ll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right. Think of garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes. Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.