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 Peach Diana 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.
Diana Henry spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. This unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at Russian celebrations since the days of the Tsar. These recipes will bring warmth to your heart as well as your home.
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 Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. 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 Food Book of the Year at the André Simon Food & Drink Book Awards 2019
Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
Cookery Book of The Year' Guild of Food Writers Awards Shortlisted for the André Simon Awards Nominated for The Bookseller Cookery Book Award, Sponsored by Foyles What 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.
When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favorite part of cooking. Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites. The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone. The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine. That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.
Thrust this book into the hands of anyone who thinks they can't cook' - the Sunday Times Diana 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.
Revised and updated, bestselling author Diana Henry offers minimum food waste and minimum expense for maximum flavor 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. 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, flavor 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, a new introduction and updated chapter introductions.
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 A glorious new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire Crazy Water, Pickled Lemons gathers together dishes that combine 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 - to bring pleasure to your kitchen and an intoxicating whiff of warmer climes to your table. CONTENTS INCLUDE: 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 crème fraîche & new season's garlic The Sweet & the Sour Pearl divers' rice; Adam's Café's North African pickles Plundering the Stores Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream 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
This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
So what if filet mignon and foie gras are no longer on the menu? Diana Henry revives the lost art of home economics-making the most of what you have-combining it with today's desire for a sustainable table to show modern cooks that there is "plenty" of food for us to eat and enjoy without depleting our bank accounts and the planet's resources. This cook's tour of recipes from around the globe is all about the great food you can make without spending a ton of money. With what's left from a simple Roast Chicken, make a fabulous Greek Chicken, Pumpkin, Feta & Filo Pie. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart. Thanks to a special section on less expensive cuts of meat, you'll soon be creating new family favorites from lamb shoulder, pork belly, skirt steak and the like.
You picked up this book for a reason; it's not by chance. Do you suspect your partner is cheating on you? Do they tell you you're crazy, jealous, or blame you for being over the top? Do you want to know for sure? Learn of one woman's struggle of living with a sex addict. Learn how to detect the red flags, to what great lengths they will go to hide their dirty little secret.
Diana Henry spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. This unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at Russian celebrations since the days of the Tsar. These recipes will bring warmth to your heart as well as your home.
A riveting story of one man's life and ministry during the explosion of Christian missions in nineteenth-century America, Against the Gates of Hell is the biography of Henry T. Perry, a missionary to Turkey from 1866 to 1913. Based heavily on previously unpublished letters and diaries from the ABCFM (American Board of Commissioners of Foreign Missions) archives in Harvard's Houghton Library, Against the Gates of Hell provides an eyewitness account of the last years of the Ottoman Empire, years that are the foundation for the modern Middle East. Perry's diary also reveals a life wholly committed to Christ, by his example challenging the reader in his own Christian walk. Here too can be found historical testimonies of Muslim/Christian relations which have assumed renewed importance since the events of September 11, 2001. Against the Gates of Hell is classic narrative history, carefully researched, attentive to human interest detail, and contextually rich in historical background. Because of the richness of the historical background, the work becomes a cultural history as well as a biography. The book includes firsthand, eyewitness accounts of the 1894-1895 Armenian massacres and the 1915 Armenian genocide. Against the Gates of Hell is especially timely for the 100th anniversary in 2015 of the 1915 Armenian Genocide, the first genocide of the twentieth century.
The Journals of Prince Henry Sinclair and his descendants (20 books and a lambskin map) were found by accident in 2005 in a dusty dirty basement in Greeneville, TN. They then lay in a trunk in the back of the closet for almost 9 years before the author realized what she had. Translating the journals from Latin, Old English, and modern English she soon learned the story of her own 17th great-grandfather, Prince Henry Sinclair of Orkney and Scotland. Join the author and her great-grandfathers on a voyage of discovery as you learn about the covenant made between the St. Clair/Sinclair and Wemyss family, the Templars, the Native Americans, and the Freemasons. Travel with us as we search for the artifacts mentioned in the journals and validate the story. Book 1 of 10, tells the story of Henry as a young boy from the age of 8 in 1353 until l395 when he plans a voyage with Captain Nicolo Zeno and his son Antonio Zeno to Greenland and beyond.
The second part of the Elemental Horses series dives deeper as each horse interacts with the children that come to them. Every horse is different as is every child is different. What happens between them is what this book is about. It is a fantasy/science fiction children's story & art book that introduces elements of science as well as Chinese language and culture and explores the imaginations of young people.
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 Peach Diana 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.
Diana Halstead is a thirty-five-year-old divorced insurance broker working in St. Louis, Missouri. Her story puts a new perspective on childhood innocence, family values, and that which is easily taken from a child, never to be returned. Diana holds one thing dear to her heart, her three-year-old son, James. She has been told all her life not to keep secrets-and all her life she has done nothing but keep secrets, some so private they are buried deep within her soul. Diana has been manipulated all her life either by her mother or by physically and mentally abusive men. Just as she seems to be figuring it all out, she is hospitalized with a puzzling illness. A mysterious visitor to her hospital bedside helps to open her eyes to the choices she has made in the past, the choices she must make in the future, and the most important choice of all, the choice she will make today. This choice will either save Diana's life or take it. The choice is hers. This story is true.
Monica was already nervous about riding in her first horse show. Then she hears Rory making a bet that she'll do well. If she doesn't, will she let him down?
This compilation of poetic words encompasses inspiration, encouragement, prophecy, the undergirding of the Church, prayers, and declaration from the author.
After a great storm, Henry finds a baby bundles up in Aunt Agatha's hollyhocks. But this is no ordinary baby: this one has antennae instead of eyebrows--and Henry suspects his old friend Harvey Angell is responsible.
Louisa Mangotti is a gorgeous American lawyer and Interpol expert who, after being offered a job working with the international crime unit in Venice, receives a mysterious postcard from the Venetian Ghosts, the ancient protectors of the Republic. But Louisa assumes her bad-boy ex, Matteo, sent it in a quixotic attempt to gain her attention. Louisa may have dismissed the ghosts, but the ghosts aren't quite done with her. When the bodies of two glassmakers wash up on Murano Island, the cryptic messages persist. Reluctantly, Louisa calls upon Matteo to help decipher the clues. And before she knows it, a flame that was never fully extinguished is rekindled. Sensing that her sister is in over her head, Barbara Mangotti rushes to the rescue, only to be lured away by two handsome Venetian men. With time running out, can the two beauties solve a crime that could threaten the city of Venice itself?
A transcription of the journals of Prince Henry Sinclair and his descendants spanning more than 800 years, the journals tell the story of a covenant made between two families; the Sinclairs and the Wemyss of Scotland. They vowed to secure and protect the Templar Treasure that had been secreted from New Rochelle, France after the Templars were outlawed. For over 800 years they passed the secret along to their descendants who then shared their Templar teachings with the following generation. The journals detail the voyages of Prince Henry Sinclair to America, the crew, ships, and the Templars he brought with him, and the treasure that they carried. Finally the truth is known about how the American Revolutionary War was financed and the individuals who played such an important part in the history of the burgeoning nation. Share the journey as a professional genealogist learns the truth about her ancestors and the secrets they kept.
The Journals of Prince Henry Sinclair and his descendants (20 books and a lambskin map) were found by accident in 2005 in a dusty dirty basement in Greeneville, Tennessee. They then lay in a trunk in the back of the closet for almost 9 years before the author realized what she had. Translating the journals from Latin, Old English, and Modern English, she soon learned the own story of her 21st great-grandfather, Prince Henry Sinclair of Orkney and Scotland. Join the author and her great-grandfathers on a voyage of discovery as you learn about the covenant made between the St Clair/Sinclair and Wemyss families, the Templars, the Native Americans and the Freemasons. Book 1 of 20 tells the story of Henry as a young boy from the age of 8 in 1353 until 1395 when he plans a voyage with Captain Nicolo Zeno and his son Antonio Zeno to Greenland and beyond.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.