Diana Henry Books & Bio. Cheap Books by Diana Henry. Book People
A bestselling cookery author who has written books based on cooking chicken, healthy eating and Nordic cuisine, Diana Henry was born in Northern Ireland. She developed a love of cooking at the age of just 16 and decided to become a food writer after the birth of her first child in 1998.
Diana was named Fortnum and Mason Cookery Writer of the Year in 2013 and also works as a journalist and broadcaster.
Diana Henry Books
A Bird in the Hand author Diana Henry has long believed in the importance of a carefully put-together menu and this cookbook showcases some of her favourite combinations of flavours.
- RRP £25.00
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Diana claims that putting together a menu is still her favourite part of cooking and loves the way they can create very different moods and take you to different places. These dishes are perfect for every season and have been inspired by different countries and cultures all around the world.
Beautifully presented with a flocked jacket, the tantalising recipes in this book include a perfect lunch of asparagus, peas and radishes with pistachio pesto, crab tomato and saffron tart and gooseberry and almond cake with lemon thyme syrup.
If you only ever buy one collection of chicken recipes ever again, make it this one! From the bestselling author of A Change of Appetite, A Bird in the Hand by Diana Henry offers readers a plethora of brilliant chicken dishes from around the world.
- RRP £20.00
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From simple chicken breast recipes to tasty salads, barbecue favourites, succulent one-pot dishes, comforting pies and much, much more, this beautifully produced hardback will reignite your passion for poultry.
Praised (almost jealously) by Nigella Lawson, adorned with mouth-watering photographs and filled with chicken recipes for every day and every mood, the book is a celebration of one of our most popular foods.
A much-loved food writer, Diana Henry has the knack of turning an ordinary meal into something quite extraordinary. In Simple, she will show you how to make effortless food that is big on flavour.
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A perfect companion to her popular A Bird in the Hand cookbook, here Diana adds ingenious ideas for all kinds of meals - from no-hassle starters to sauces that will add a kick to any dish.
Using ingredients you'll find in your cupboard or in the fridge, among the highlights are Turkish pasta with caramelised onions, paprika-baked pork chops with beetroot, caraway and sour cream and parmesan-roasted cauliflower with garlic and thyme.
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.
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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.
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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.
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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.
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