‘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

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‘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.

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‘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

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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.

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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 Diacono

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

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‘For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.’ – Nigella Lawson

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‘This might be Henry’s most useful book yet, which is saying something.’ – The Sunday Times

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‘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

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‘A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception.’ – Independent

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‘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

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‘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

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‘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

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‘Her most simply satisfying book yet? A must-own.’ – Delicious.magazine

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‘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

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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

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Food Book of the Year at the 2019 André Simon Food and Drink Book Awards

'A masterpiece' – Bee Wilson, The Sunday Times

As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018'

'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

Shortlisted for the Irish Book Awards – Eurospar Cookbook of the year

'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini'
– The Guardian 'Books of the Year'

'I adore Diana Henry's recipes – and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' – The Times 'Best Books of the Year'

'…her best yet…superb menus evoking place and occasion with consummate elegance' – Financial Times

'The recipes are superb but, above all, Diana writes like a dream' – Daily Mail

'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' – delicious (As featured in delicious. magazine Top 10 Food Books of 2018)

'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' – Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year'

'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' – The Independent 'Best Books of the Year'

'The stories associated with the meals are what draw you in' – The Herald 'The Year's Best Food Books'

'A life-enhancing book' – The London Evening Standard 'Best Cookbooks To Buy This Christmas'

'…enchanting, evocative menus.' – iPaper

'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' – Good Housekeeping 'Favourite Reads to Gift'

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.

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‘Cookery Book of The Year’ Guild of Food Writers 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.