Diana Henry – författare

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***From critically acclaimed, multi-award-winning author, Diana Henry, a new edition of the hidden gem at the heart of her cookbook repertoire. An irresistible collection of cold-weather recipes that celebrate the unique pleasures of autumn and winter, featuring seven new recipes and a foreword by Nigel Slater.''Roast Figs, Sugar Snow has been in my kitchen since the day I first opened it. Here is a book that celebrates not only the ingredients of the winter shopping bag, the pumpkins and pomegranates, chestnuts and soft, sweet spices, but the heart and soul of the season. Each paragraph is a carol to what makes the cooking of the cold months something to cherish.'' - Nigel Slater''The Delia of my generation'' - Clare Finney''The food writers'' food writer'' - Mark DiaconoDiana Henry''s classic cookbook, Roast Figs, Sugar Snow, is now revisited, revised, and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes. Full of comforting delights from cold-weather climates, it features recipes gathered from Diana''s travels to Scandinavia, the French and Italian Alps, Scotland, Ireland, and New England. This is irresistible food you''ll cook over and over again. Choose Alpine dishes of melted cheese; autumnal pies and substantial winter salads; pastries from Viennese coffee houses; festive snow biscuits and - closer to home - Diana''s definitive recipe for warming Irish stew. Of course, there is also a recipe for Sugar-on-Snow as well. These recipes will bring warmth to your heart as well as your home. And Diana''s evocative writing about both place and food make this a book well worth reading, as well as cooking from.Recipes include:-Georgian Cheese Pies-Salad of Smoked Duck with Farro, Red Chicory and Pomegranates-Pumpkin Tarts with Spinach and Gorgonzola-Vermont Baked Beans-Roast Pork with Black Pudding, Apple and Mustard Sauce-Melting Leg of Lamb with Juniper-Snow Biscuits-Skier''s Chocolate with Bugnes-Roast Figs and Plums in Vodka with Cardamom CreamNew recipes to this edition include:-Hazelnut, espresso and chocolate shortbread-Crimson leaf, black lentil, roasted grape and walnut salad-Beetroot and blackberry soup with walnut relish-Pasta alla norcina-Ham and haddie pie-Swedish apple, almond and cardamom cake-Plum and cardamom galette

Discover a treasure trove of enchanting dishes from the Middle East, Mediterranean and North Africa, in this beautiful new edition of the original gem at the heart of bestselling food writer Diana Henry''s much-loved repertoire.***''I love this book so much'' - Nigel Slater''An all-time classic. The book I''m happy to return to, over and over again. It''s an utter joy to cook from, as it is to dig deep into the stories'' - Yotam Ottolenghi''This book has a special place in my heart'' - Claudia Roden''The culinary script for the 21st century'' - John & Sally McKenna***Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients, bringing an intoxicating whiff of warmer climes to your table. Recipes range from chermoula-marinated tuna with pomegranate couscous to roast Catalan chicken with quince allioli, cardamom-baked figs and plums, to orange cake with marmalade and orange flower cream. This beautiful new edition of much-loved cookery author Diana Henry''s first book will introduce these magical recipes to a whole new generation of cooks.

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***

As featured in the Daily Telegraph''s ''Best cookbooks to turn to in isolation''

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***Winner of The Fortnum & Mason Cookery Book of the Year Award 2017''This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.''Nigella Lawson''No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.'' Julia Leonard, London Evening Standard''Her latest book, Simple, is destined to become a classic.''Daily Telegraph''Diana Henry''s latest release is packed with tasty recipes we want to make again and again''.Jamie Magazine''I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going''.Irish Examiner''It''s the next best thing to going to a favourite friend''s for dinner and knowing that the food will be delicious, you''re going to love and be nourished by everything, there won''t be a weird fancy table placement and there is no risk that you''ll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.'' Daisy Buchanan, The Pool''A book to adore''Tom Parker Bowles, Mail on Sunday''Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).''Felicity Cloake, The Guardian''Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It''s also a fascinating look at how eating habits have changed over the past decade"Sunday TimesAs featured in Glamour''s ''best cookbooks ever written, to help inspire your daily cooking at home''No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.

''This is an extraordinary piece of food writing, pitch perfect in every way. I couldn''t love anyone who didn''t love this book.'' - Nigella Lawson

When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren''t just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you''ve never seen, revisiting places you love and celebrating particular seasons.How to Eat a Peach contains many of Diana''s favourite dishes in menus that will take you through the year and to different parts of the world.

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***''Thrust this book into the hands of anyone who thinks they can''t cook'' - the Sunday TimesDiana Henry shows you how to turn everyday ingredients into something special with the minimum of effort. Cook Simple is packed with over 150 recipes and ideas - many of which Diana has harvested from her world travels - that offer simple ways to make every meal spectacular.Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, flour and eggs. Each recipe takes only minutes to prepare with ingredients easily sourced from your local supermarket.Features stunning pictures by award-winning photographer Jonathan Lovekin.

This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana''s irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It''s also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***Caring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less of course. It''s also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too).As always with Diana Henry, flavour is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what''s left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***''Cookery Book of The Year'' Guild of Food Writers AwardsShortlisted for the André Simon AwardsNominated for The Bookseller Cookery Book Award, Sponsored by FoylesWhat happened when one of today''s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what ''healthy eating'' really means, and increasingly bombarded by both readers and friends for recipes that are ''good for you'', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana''s inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.

The beautiful new edition of Diana Henry''s classic Crazy Water, Pickled Lemons is OUT NOW***''For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.'' - Nigella Lawson-''This might be Henry''s most useful book yet, which is saying something.'' - The Sunday Times -''The shining star is Diana Henry''s From the Oven to the Table, in which she faultlessly delivers highly achievable, boldly flavoured dishes.'' - Meera Sodha, the Guardian-''A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception.'' - Independent -''There''s so much to love about the latest from the Sunday Telegraph writer. Its great strength lies in updating and upgrading food you''ll want to produce with a flourish. Deliciously photographed, too.'' - Allan Jenkins, Observer Food Monthly-''Diana Henry is one of Britain''s best cookery writers: her recipes are instantly appealing and she''s the most elegant of writers. (...) Packed with hearty, highly flavoured dishes, it''s the perfect winter cookbook for those days when you need sustenance without putting in too much effort.'' - Daily Mail-''Of all the new cookbooks that came into my house this year, this is the one that has been used most often.'' - Sunday Times Ireland-''The queen of simple, delicious comfort food is at her greatest in [this] warming collection.'' The Independent-''Her most simply satisfying book yet? A must-own.'' - Delicious.magazine-''I''m not quite sure how Diana Henry does it but every book she writes is a winner; practical, enticing and evocative. And the recipes always work. This one may seem as simple as it gets (one-pot or tray cooking) but it never ceases to delight.'' - Tom Parker Bowles, the Mail on Sunday-Diana Henry''s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach:''This is an extraordinary piece of food writing, pitch perfect in every way. I couldn''t love anyone who didn''t love this book.'' - Nigella Lawson''...her best yet...superb menus evoking place and occasion with consummate elegance'' - Financial Times