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 inven

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

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

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

The new cookbook from bestselling award winning food writer Diana Henry

2020 James Beard Award NomineeNAMED ONE OF FALL''S BEST COOKBOOKS BY The New York Times, Eater, thekitchn, Epicurious, Chowhound, Completely Dorrie"I can''t help but envisage this book in kitchens up and down the country, absolutely a-flutter with post-it notes, not just to signal those recipes earmarked for cooking in the future, but as a way of marking those already eaten with unflurried joy." Nigella Lawson"Henry''s book will inspire you, even on a Wednesday night." EaterLet the oven do the work with this easy-going collection of full-flavored dishes from Diana Henry.All of the recipes in this book can be cooked in one dish or pan. You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor.Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy.

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***Food Book of the Year at the 2019 André Simon Food and Drink Book Awards A masterpiece- Bee Wilson, The Sunday TimesAs featured on BBC Radio 4 The Food Programme Books of the Year 2018This is an extraordinary piece of food writing, pitch perfect in every way. I couldnt love anyone who didnt love this book. - Nigella LawsonShortlisted for the Irish Book Awards - Eurospar Cookbook of the yearDiana Henrys How to Eat a Peach is as elegant and sparkling as a bellini- The Guardian Books of the YearI adore Diana Henrys 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 TimesThe recipes are superb but, above all, Diana writes like a dream- Daily MailAny 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 SundayEssential Cookbooks Published This YearNo one quite captures a place, a moment, a taste and a memory like she does. If youve been there before, youre transported back but if you havent not to worry, she takes you there with her- The Independent Best Books of the YearThe stories associated with the meals are what draw you in- The Herald The Years Best Food BooksA 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 cant wait to cook. This is top of my wish list!- Good Housekeeping Favourite Reads to GiftWhen 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 arent 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 youve never seen, revisiting places you love and celebrating particular seasons.How to Eat a Peach contains many of Dianas favourite dishes in menus that will take you through the year and to different parts of the world.

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***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 SlaterThe Delia of my generation - Clare FinneyThe food writers food writer - Mark DiaconoDiana Henrys 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 Dianas travels to Scandinavia, the French and Italian Alps, Scotland, Ireland, and New England. This is irresistible food youll 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 - Dianas 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 Dianas 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-Skiers Chocolate with Bugnes-Roast Figs and Plums in Vodka with Cardamom CreamNew 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

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***Thrust this book into the hands of anyone who thinks they cant cook - theSunday 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.

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***Winner of The Fortnum & Mason Cookery Book of the Year Award 2017This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.Nigella LawsonNo 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 StandardHer latest book, Simple, is destined to become a classic.Daily TelegraphDiana Henrys latest release is packed with tasty recipes we want to make again and again.Jamie MagazineI 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 ExaminerIts the next best thing to going to a favourite friends for dinner and knowing that the food will be delicious, youre going to love and be nourished by everything, there wont be a weird fancy table placement and there is no risk that youll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them. Daisy Buchanan, The PoolA book to adoreTom Parker Bowles, Mail on SundaySimple 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 GuardianAnother outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". Its also a fascinating look at how eating habits have changed over the past decade"Sunday TimesAs featured in Glamours best cookbooks ever written, to help inspire your daily cooking at homeNo-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.

This comprehensive book takes a fresh look at preserving. 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 Dianas 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. Its 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.

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour. - Nigella Lawson-This might be Henrys most useful book yet, which is saying something. - The Sunday Times -The shining star is Diana Henrys From the Oven to the Table, in which she faultlessly delivers highly achievable, boldly flavoured dishes.- Meera Sodha, the Guardian-A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception.- Independent -Theres so much to love about the latest from the Sunday Telegraph writer. Its great strength lies in updating and upgrading food youll want to produce with a flourish. Deliciously photographed, too.- Allan Jenkins, Observer Food Monthly-Diana Henry is one of Britains best cookery writers: her recipes are instantly appealing and shes the most elegant of writers. (...) Packed with hearty, highly flavoured dishes, its the perfect winter cookbook for those days when you need sustenance without putting in too much effort.- Daily Mail-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-The queen of simple, delicious comfort food is at her greatest in [this] warming collection.The Independent-Her most simply satisfying book yet? A must-own. - Delicious.magazine-Im 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-Diana Henrys 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 couldnt love anyone who didnt love this book.- Nigella Lawson...her best yet...superb menus evoking place and occasion with consummate elegance - Financial Times

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***As featured in the Daily Telegraphs Best cookbooks to turn to in isolationDiana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015Winner - James Beard Award: Best Book, Single SubjectThe Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015Chicken 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 isnt 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.

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***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. Its 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 whats 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.

The beautiful new edition of Diana Henrys classic Crazy Water, Pickled Lemons is OUT NOW***Cookery Book of The Year Guild of Food Writers AwardsShortlisted for the André Simon AwardsNominated for The Bookseller Cookery Book Award, Sponsored by FoylesWhat happened when one of todays 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 Dianas 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.

A TIMES BOOK OF THE YEAROne of her finest books yet.Bee Wilson, the Sunday TimesDiana Henry stands alongside Nigella Lawson and Nigel Slater as a writer whose prose is as nourishing as her recipes...Wonderful stuff.Tony Turnbull, The TimesDiana Henrys food writing is a gift...I so loved reading this book. It is poignant, funny, and just plain great.Stanley TucciLyrical...radiant...timeless. A dazzling collection.Nigel SlaterDiana Henry is thrillingly alive to both the poetry and the practicalities of food, and reading her is a nourishing, resonant pleasure in itself.Nigella LawsonIt is completely wonderful, rich, lyrical, moving and incredibly hungry-making - I couldnt 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 KnightAn all too rare blend of sensible and sensuous writing on food. Up there with Elizabeth Davids An Omelette and a Glass of Wine, this book will last.Louise Kennedy, author of TrespassesDiana writes like a dreamDaily MailThe food writers food writerMark 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 Dianas 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 Dianas 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.

Un libro fabuloso de recetas sanas para comer más ligero y saludable. ¿Qué sucede cuando una de las autoras de libros de cocina más reconocidas en la actualidad decide cambiar su alimentación y preparar comidas que sean informalmente sanas sin someterse a la dictadura de lo oficialmente sano? El resultado es este recetario fabuloso, en el que Diana Henry nos presenta una forma de comer mas ligera y refrescante, deliciosa y saludable. Unas recetas con menos carne y alimentos pesados, basadas en gran medida en las verduras, el pescado y los cereales. Desde la ensalada de gambas, pomelo, coco tostado y menta, inspirada en la cocina de Camboya, hasta la caballa con comino de raices norteafricanas, pasando por el sorbete de naranja sanguina con cardamomo, los maravillosos platos de este libro estan llenos de sabor, color y buen hacer, y muy influidos por la cocina de Oriente Proximo y Extremo Oriente. Con su inimitable estilo, claro y ameno, Diana Henry nos ayuda a entender varios temas de gran interes, como las verdaderas caracteristicas de los hidratos de carbono y las grasas saludables o los insospechados beneficios del caldo para la salud, al tiempo que nos anima a abrir nuestro paladar y perder el miedo a experimentar nuevos sabores. No se trata de austeridad, sino de platos sabrosos y suntuosos, que nutren el cuerpo y el alma, porque para Diana comer bien es sinonimo de sentirse mejor.Quiero comer todo lo que cocina Diana Henry.Yotam Ottolenghi

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 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 tog

Café Cecilia, un querido restaurante de barrio que sirve comida sencilla de inspiración irlandesa y europea, se ha convertido no sólo en un paraíso gastronómico, sino también en un gran éxito entre el publico internacional del arte y la moda.Es el primer restaurante del chef Max Rocha, quien combina ingredientes de temporada, la cocina de su madre, Odette, y la comida con la que crecio en Irlanda.Cafe Cecilia Cookbook, el primer y unico libro sobre uno de los restaurantes mas interesantes y populares del Reino Unido, presenta 100 recetas desde el desayuno hasta la cena. Los platos incluyen platos exclusivos como Pan Guinness y Fritti de salvia y anchoas y platos de temporada como verduras escalfadas, granola y yogur y alcachofas con tahini de semillas de girasol, ademas de recetas para una gran variedad de sopas, ensaladas, panes, pasteles y kombuchas, pescado, carne y verduras.Con un prologo escrito por la aclamada escritora gastronomica britanica y ganadora del premio James Beard Diana Henry, e imagenes de los platos terminados tomadas en el elegante entorno del Cafe Cecilia por Matthieu Lavanchy, junto con fotografias del equipo y los proveedores del restaurante tomadas por Jacob Lillis, este es una calida celebracion de la comida, la familia, el leal equipo de Cafe Cecilia y todas las experiencias de Max Rocha."En el Cafe Cecilia encontraras la mejor cocina de Londres, estoy muy agradecida por esta pequeña joya que es el libro". -Nigella Lawson'Producir alimentos "honestos" es algo en lo que pienso mucho. Es comida que no sigue tendencias ni modas, que no luce, que sale del corazon del cocinero. La comida, el comedor y la forma en que se manejan las cosas en Cafe Cecilia es honesta. Son el alma de Max Rocha.' -Diana Henry

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 Henrys much-loved repertoire.***I love this book so much- Nigel SlaterAn all-time classic. The book Im happy to return to, over and over again. Its an utter joy to cook from, as it is to dig deep into the stories - Yotam OttolenghiThis book has a special place in my heart- Claudia RodenThe 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 Henrys first book will introduce these magical recipes to a whole new generation of cooks.