The 23rd of October 2023 in Brussels marks the release of a revolutionary ode to plant-based cuisine. The traditional distribution of a quarter of meat, a quarter of potatoes and half of vegetables on our plates has largely given way to pasta, rice and a gradual reduction in meat. With this in mind, the book “Radilicious” was born, demonstrating that vegetables can be at the heart of gastronomic creativity.
Vegetable Chef® Frank Fol, a pioneer of plant-based gastronomy since the late 1990s, is behind We’re Smart®, an organisation dedicated to promoting healthy, environmentally friendly eating. “Radilicious”, the fruit of collaboration with the chefs in the We’re Smart® network, takes its name from the fusion of the words “delicious” and “Radish”. In the spirit of We’re Smart®, the radish embodies pure plant quality: the more innovative a restaurant is and the more emphasis it places on fruit and vegetables, the more radishes it will be rewarded with.
But “Radilicious” is much more than just a recipe book. Twenty renowned chefs, awarded five radishes, share their inspiring stories, immersing readers in the world of pure plant-based cuisine through 100 exquisite recipes. Renowned chefs such as ‘t Aards Paradijs, Alchémille, and Vrijmoed, among others, take part in this culinary odyssey.
The book is also a visual treat, thanks to Frank Fol’s collaboration with photographer Wim Demessemaekers. The texts by Mieke De Vylder add a narrative dimension, making “Radilicious” a complete experience. Available in four languages from 23 October, this 400-page guide is an invitation to put fruit and vegetables at the centre of culinary creativity.
For those interested, “Radilicious” is published by Borgerhoff & Lamberigts for €64.99. Further information is available at www.borgerhoff-lamberigts.be.
