Related to: 'A Bird in the Hand'

Mitchell Beazley

How to eat a peach

Diana Henry
Authors:
Diana Henry
Mitchell Beazley

Diana Henry

Diana Henry
Authors:
Diana Henry

'Everything Diana Henry cooks I want to eat' - Yotam Ottolenghi'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 on How to Eat a PeachDiana Henry's recipes turn everyday ingredients into something special with the minimum of effort. In this teaser booklet, recipes have been selected from Diana's published books to whet your appetite for her new title, How to Eat a Peach, which is available now.

Mitchell Beazley

SIMPLE

Diana Henry
Authors:
Diana Henry

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 TimesNo-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.

Mitchell Beazley

Crazy Water, Pickled Lemons

Diana Henry
Authors:
Diana Henry

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, 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 the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

Mitchell Beazley

Roast Figs, Sugar Snow

Diana Henry
Authors:
Diana Henry
Mitchell Beazley

A Change of Appetite

Diana Henry
Authors:
Diana Henry
Mitchell Beazley

Food From Plenty

Diana Henry
Authors:
Diana Henry

Our feelings about food and our attitude towards it are changing. Before long it won't just be considered sensible to care about how and what we cook and how much we waste - it will be unacceptable not to. But Food From Plenty is not another tome bemoaning global warming and dwindling fish stocks. It is a book about pleasure, about the great food you can have without spending loads of money or depleting the planet's resources. Diana Henry shows you how to save money by cooking ahead, using up gluts from the garden, and how to cook with respect for sustainability and resources. Her delicious recipes originate from all over the world - from Sicily to the Sahara - and turn 'going without' on its head to make it a pleasure.

Mitchell Beazley

Salt Sugar Smoke

Diana Henry
Authors:
Diana Henry
Mitchell Beazley

Cook Simple

Diana Henry
Authors:
Diana Henry

'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.

Mitchell Beazley

The Gastropub Cookbook - Another Helping

Diana Henry
Authors:
Diana Henry

Following the hugely successful Gastropub Cookbook, in The Gastropub Cookbook - Another Helping, Diana Henry has collected together 120 recipes from a new selection of Britain's most exciting gastropubs. In addition to the delicious recipes and specially commissioned photography, the book also includes an additional guide to more than 100 of the country's newest and best dining pubs, giving expert guidance on successful eating-out around Britain.

Camilla Stephens

Camilla Stephens trained at Leiths School of Food & Wine. She worked for several years as a food writer and editor before becoming head of development for Starbucks, expanding their food range. She co-founded Higgidy in 2003, following her philosophy of nourishing home cooking and shared mealtimes. In Camilla's own words: 'Food brings colour to our lives - it nourishes, comforts and sustains. But above all, it brings people together.'

Da-Hae West

Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Her mother continued to cook Korean food in England, often using ingenious substitutions, so Da-Hae enjoyed Korean breakfasts, lunches and dinners every day. With her husband, Gareth West, she decided to start their street food company Busan BBQ in 2013, with Da-Hae now running the business full-time. Da-Hae, Gareth and Busan BBQ have been featured in the media on numerous occasions, from the Travel Channel and BBC's The One Show to many excellent reviews and features in press ranging nationals such as the Telegraph and the Independent to magazines such as Stylist.

Dale Pinnock

Award-winning and highly qualified Medicinal Chef Dale Pinnock is the pre-eminent voice in eating for good health. A vocal, passionate and down-to-earth expert on the beneficial effects food can have on our health, Dale's enthusiasm and delicious recipes have proved irresistible during his many TV and radio appearances.Dale is the bestselling author of The Medicinal Chef: Eat your Way to Better Health and the Guild of Food Writers award-winning Eat Your Way to Better Health, The Medicinal Chef: Healthy Every Day and The Power of Three; a ground-breaking series of books to target specific ailments - diabetes, depression, heart disease and digestion. Dale also the resident chef and nutritionist on ITV's Eat, Shop, Save, series 2 of which is coming out this Summer.Find out more about Dale on Twitter @dale_pinnock, Instagram @themedicinalchef and at www.dalepinnock.com.

Darina Allen

Darina Allen is Ireland's best-known food ambassador and the bestselling author of Ballymaloe Cookery Course and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland's first farmers' market. She has won many awards including the Guild of Food Writers' Lifetime Achievement award in 2013. www.cookingisfun.ie

Dave Broom

Award-winning author and whisky expert Dave Broom has been writing about whisky for 25 years as a journalist and author. He has written eight books, two of which (Drink! and Rum) won the Glenfiddich Award for Drinks Book of the Year. He has also won the Glenfiddich Award for Drinks Writer of the Year twice and recently won the extremely prestigious IWSC Communicator of the Year Award. In 2015 Tales of the Cocktail presented Dave with the Best Cocktail & Spirits award, soon to be followed by the Golden Spirit Award in 2016.Over his two decades in the field, Dave has built up a considerable international following with regular training/educational visits to France, Holland, Germany, the USA and Japan. His remit has covered consumer features as well as business reports. He is also actively involved in whisky education, acting as a consultant to major distillers on tasting techniques as well as teaching professionals and the public. He was also one of the developers of Diageo's generic whisky tasting tool, the Flavour MapT.

Denise Smart

Denise has been working as a food stylist and recipe writer for over 20 years. Her technical and creative expertise means she can work in all areas and has cooked, stirred, created and styled food for packaging, advertising, editorial, PR, web and TV commercials. Denise is a published author and has written over a dozen cookbooks, including her latest best-selling spiralizing cookbooks. She has worked for many large publishing houses, covering subjects from children's cooking to desserts, quick cooking and mug food. All her recipes are double-tested to ensure they work perfectly first time.

Dominic Roskrow

Dominic Roskrow is the former editor of Whisky Magazine, The Spirits Business and Whiskeria. He has written eight books on whisky including The World's Best Whiskies, 1001 Whiskies You Must Taste Before You Die and The Whisky Opus, and has contributed to several more, including every edition of The Whisky Yearbook. He specializes in world whisky, and he has had work published in newspapers and magazines across the world including Drinks International, Harpers Wine & Spirits Trade News, Whisky Advocate, The Times, The Sunday Times, the Daily Telegraph and the Wall Street Journal. He has been made a Kentucky Colonel and a Keeper of The Quaich for his contributions to bourbon and Scotch whisky respectively, and he was named the 2015 Fortnum & Mason Drinks Writer of the Year.

Giancarlo Caldesi

Kate and Giancarlo Caldesi are the owners of two highly regarded Italian restaurants in London, Caldesi and Caffe Caldesi. They also run a successful cooking school, La Cucina Caldesi, where they are able to share their passion for Tuscan cuisine.

Jamie Purviance

New York Times bestselling author Jamie Purviance is one of America's top grilling experts and Weber's master griller.Jamie is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals. He is a regular contributor to national newspapers and magazines, and is the author of many bestselling Weber cookbooks.

John Vincent

John is co-founder of Leon, which now has more than 55 restaurants (including restaurants in Amsterdam, Utrecht, Oslo and Washington DC). He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter and LEON Happy Soups with Rebecca Seal. He believes food has the power to delight, invigorate and bring people together. He thinks that our relationship with food should be positive and joyous and that we need to listen more carefully to our gut, eat more good fats, less sugar. And a whole lot more plants.