Description

The beautiful new edition of Diana Henry’s classic Crazy Water, Pickled Lemons is OUT NOW

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

Shortlisted for the Andre 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.

Publisher Review

Diana Henry's passion is infectious and her recipes tantalising. -- Hugh Fearnley-Whittingstall There are just so many recipes I long to try out - my copy is littered with post-its. -- Nigella Lawson on Salt, Sugar, Smoke Everything Diana Henry cooks I want to eat. -- Yotam Ottolenghi Can't wait to cook from it (reading this in bed this arvo). -- Nigella Lawson (tweeted on receiving her copy) As ever, her recipes are gorgeously greed-inducing, and the feel of the book - the beauty of its photographs should be mentioned here - is calmly but gloriously uplifting. -- Nigella Lawson Absolutely gorgeous and so inspiring! -- Jack Monroe (author of A Girl Called Jack) A committed pleasure-monger, turning out really good recipes that scream to be made over and over again. -- Emma Sturgess * Metro * This is the cookbook we have all been waiting for. * Eat Travel Live Magazine * Our favourite food book so far this year. * Foodepedia * It's obvious which cookbooks are the most used on my kitchen shelf. Dog-eared and besmattered, they include all that Diana Henry has ever written. * The Sunday Telegraph * Diana meets the challenge of improving your diet without sacrificing flavour. * BBC Good Food Magazine * Share with good friends. * Country & Town House * I'm dedicating this month to following as many of her recipes as possible. * Psychologies * Deliciously Healthy! * The Mail on Sunday YOU * This is good food for people who love eating. * Saga * With nods to the Middle East, Thailand and Japan, her delicate, fragrant dishes are just what we're craving. * Red * Once in a while a cookbook comes along that has you drooling long before you actually cook anything from it. * A Little Bird * [Diana Henry's] been on a mission to seek out food that's good for you but doesn't involve denial, smug abstinence or (natural consequence of both) gloom. The results are light, fresh and full of flavour. -- Karen Barnes, Editor * Delicious * Henry's passion for food, as well as a considerable amount of research, shines through this book, which provides ample inspiration for a healthy menu with a difference. -- Neil Gerrard * Caterer & Hotelkeeper * One of the best flavour queens out there... the recipes are invigorating and lovely. * Bath Chronicle * Who says vegetables are boring? Diana Henry scoured the world for recipes that are 'good for you' but don't skimp in flavour. * The Times * Proof that healthy eating can be tasty too. * Time Out picks for 2014 * As featured in Best Food Books 2014 * The Week * In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied. * The New York Times *