Diana Henry

A Food & Drink Book of the Year in The Times. 'One of her finest books yet.' Bee Wilson, the Sunday Times 'Diana Henry stands alongside Nigella Lawson and Nigel Slater as a writer whose prose is as nourishing as her recipes... Wonderful stuff." Tony Turnbull, The Times 'Diana Henry's food writing is a gift... I so loved reading this book. It is poignant, funny, and just plain great.' Stanley Tucci 'Lyrical...radiant...timeless. A dazzling collection.' Nigel Slater 'Diana Henry is thrillingly alive to both the poetry and the practicalities of food, and reading her is a nourishing, resonant pleasure in itself.' Nigella Lawson 'It is completely wonderful, rich, lyrical, moving and incredibly hungry-making - I couldn't recommend it more highly. In fact I can think of few better books, in any genre, to curl up with as the nights draw in.' India Knight 'An all too rare blend of sensible and sensuous writing on food. Up there with Elizabeth David's An Omelette and a Glass of Wine, this book will last.' Louise Kennedy, author of Trespasses 'Diana writes like a dream' Daily Mail 'The food writers' food writer' Mark Diacono *** 'A table is where we eat and talk, where we connect... What and how we eat remains a source of constant fascination to me, as is how particular ingredients spread across the world. I want to make links and trace patterns. Food is about history, geography, our habits, imagination and how we relate to each other.' Diana Henry For Diana's many admirers, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a beautiful collection of some of Diana's very best essays, handpicked from more than two decades of her beloved cookbooks. Moving, funny and incisive, together these pieces form a memoir through food.

'Diana Henry's food writing is a gift... I so loved reading this book. It is poignant, funny, and just plain great.' Stanley Tucci'Lyrical...radiant...timeless. A dazzling collection.' Nigel Slater'Diana Henry is thrillingly alive to both the poetry and the practicalities of food, and reading her is a nourishing, resonant pleasure in itself.' Nigella Lawson'An all too rare blend of sensible and sensuous writing on food. Up there with Elizabeth David's An Omelette and a Glass of Wine, this book will last.' Louise Kennedy, author of Trespasses'Diana writes like a dream' Daily Mail'The food writers' food writer' Mark Diacono***'A table is where we eat and talk, where we connect... What and how we eat remains a source of constant fascination to me, as is how particular ingredients spread across the world. I want to make links and trace patterns. Food is about history, geography, our habits, imagination and how we relate to each other.' Diana HenryFor Diana's many admirers, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a selection of some of Diana's very best essays, handpicked from more than two decades of her beloved cookbooks. Moving, funny and incisive, together these pieces form a memoir through food.

Discover the delicious flavors of the Mediterranean, Middle East and North Africa in this book from bestselling cookery writer Diana Henry. A culinary exploration of the Mediterranean, Middle East and North Africa "A glorious and magical feast for the senses" - Claudia Roden "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 "Diana Henry manages to guide you through recipes with very little instruction, because she's so precise with her working" - NEW YORK TIMES In Crazy Water, Pickled Lemons, Diana Henry has gathered together dishes that combine flavors in ways long forgotten - or not yet discovered - in many Western kitchens. Colorful, aromatic and perfumed ingredients, from leathery pomegranates with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of warmer climes to your table and pleasure to your kitchen. CONTENTS INCLUDE: The Spice Trail Jewelled Persian rice; Harissa-marinated lamb with spiced mash & cinnamon onions Fragrance of the Earth Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake A Bowl of Fresh Herbs Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup Sweet Cloves & Liquid Gold Catalan black rice; Salt-baked potatoes with cr me fra che & new season's garlic The Sweet & the Sour Pearl divers' rice; Adam's Caf 's North African pickles Of Sea & Salt Pasta with two anchovy sauces; Rhone Ferryman's beef with camargue red rice Plundering the Stores Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream Fruits of Longing Proven al roast lamb with figs, goat's cheese & walnuts; Moroccan lamb & quince tajine Curds & Whey Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate Food from the Hearth Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio Pith & Skin Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam Heaven Scent Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh

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.

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, SugarSnowhas 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 Diana 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 Cream New 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

An irresistible collection of cold-weather recipes that celebrate the unique pleasures of autumn and winter

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. This updated edition has been substantially revised throughout, with additional new plant-based recipes.

Føler du at tiden ikke strekker til for å lage god mat, og vil helst at det skal være enkelt? Da er «Fra ovnen til bordet kokeboken» for deg. Her får du en rekke oppskrifter som viser hvordan du kan overlate det meste av arbeidet til stekeovnen og servere smakfull mat, laget fra bunnen og med naturlige ingredienser. Diana Henry har sin yndlingsmetode for matlaging, og det er å ha alle ingrediensene i en ildfast form eller langpanne og la varmluften i ovnen gjøre jobben. Råvarene forvandles til gylne, lekre retter, der smakene går opp i en høyere enhet. De fleste av rettene i denne varierte oppskriftssamlingen blir laget i én form; men du vil også finne inspirasjon til enkelt tilbehør som kan tilberedes på en annen rille i ovnen samtidig. Her finner du alt fra enkle hverdagsmiddager til festmåltider for venner. Rettene er moderne, og har like mye plass til gryn og korn, belgfrukter og grønnsaker, som til kjøtt og fisk. En av Dianas favorittråvarer er kyllinglår, noe du får tak i overalt. Her er mange spennende og utrolig smakfulle varianter. Kylling blir aldri det samme igjen. Diana viser til fulle at stekeovnen kanskje er det aller nyttigste kjøkkenredskapet du har. KÅRET TIL: Årets kokebok, The Sunday Times Årets kokebok 2020, Food & Travel Magazine Awards Årets kokebok 2019, André Simon Food & Drink Book Awards En av årets beste kokebøker, The Guardian En av årets beste kokebøker, Independent En av årets beste kokebøker, The Telegraph En av årets beste kokebøker, New York Times En av årets beste kokebøker, Observer Food Monthly En av årets beste kokebøker, Daily Mail Årets kokebok, Sunday Times Irland Årets kokebok, Delicious.magazine

From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

2020 James Beard Award Nominee ​ Named one of fall 2019's Best Cookbooks by The New York Times, Eater, thekitchen, epicurious, Chowhound, and Completely Dorrie THE SUNDAY TIMES BESTSELLER "For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour." - Nigella Lawson The Sunday Times Best Cookbooks of the Year "This might be Henry's most useful book yet, which is saying something." - The Sunday Times Guardian's Best Cookbooks and Food Writing of the Year "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 Independent's Best Cookbooks of the Year "A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception." - Independent Observer Food Monthly 20 Best Food Books of the Year "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 Daily Mail's Cookery Books of the Year "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 Sunday Times Ireland Cookbook of the Year "Of all the new cookbooks that came into my house this year, this is the one that has been used most often." Delicious.magazine's Best Cookbooks of the Year "Her most simply satisfying book yet? A must-own." - Delicious.magazine Diana Henry's favorite 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. "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 Food Book of the Year at the Andr Simon Food & Drink Book Awards 2019

The new cookbook from food writer Diana Henry

Menus, stories, places - Diana cooks up feasts for family and friends based on meals she has cooked and loved over the years.