Sheila Dillon how to eat peach · “For me, Diana is Jane Grigson’s real heir ... Henry’s love letter to poultry will have you covered for all eating and entertaining occasions.”

“When I was sixteen I started to keep a book of menus, a school exercise book I’d carefully covered in wrapping paper. This was an odd obsession, because I didn’t cook most of the menus I created; I would’ve needed a restaurant to get through them all. The pleasure was in putting

the menus together, thinking long and hard about what dishes worked.”

– Diana Henry

Planning a menu is still Diana Henry’s favourite 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 menus in this book

reflect places Diana loves, and dishes that are real favourites.

how to eat a peach

m e n u s, s t o r i e s a n d p l a c e s

diana henryPublished by Mitchell Beazley,

5 April 2018, Hardback, £25

“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

“For me, Diana is Jane Grigson’s real heir” – Sheila Dillon

For further information please contact Caroline Brown on 020 3122 6689, [email protected] or Ellen Bashford on 020 3122 6701, [email protected]

• summer begins with apricot tart• take me back to istanbul• crabs walk sideways• too hot to cook• how to eat a peach • i can never resist pumpkins

• october is the best month • monsieur matuchet plays the piano • in my own back yard • the moon and the bonfire (and the

hazelnuts) • missing new york

How To Eat a Peach is divided into two sections; Spring and Summer and Autumn and Winter. Within each section is a collection of seasonal menus inspired by a particular memory, place or mood; each menu accompanied by an introductory essay from Diana to set the scene. Menus featured in the book include:

“The idea for this book came to me years ago; nearly all of my books have been in my head for a long time. In a single moment I realized how much other people, when cooking, care about these small things. At a restaurant in Italy

(on my first trip there), the diners at the next table didn’t have a fancy dessert,they just had a bowl of peaches and a bottle of cold Moscato. Everyone sliced their peach and dropped it into the wine. After a while they drank the wine – now imbued with the flavour of the peach – and ate the peach slices, which now tasted of the wine. This was not a complicated dish, but it was a lovely way to end a meal – seasonal, straightforward, caring, even a little magical

– and it illustrated an approach to food and cooking that I already understood but hadn’t yet articulated. I’ve never forgotten this. More than a memory, those peaches became a symbol of what good food is all about.”

– Diana Henry

How To Eat a Peach is not only a cookbook of wonderful recipes all in Diana’s straightforward and approachable style but it is also a collection of memories and stories that transport you from the kitchen to

San Francisco and beyond.


AUTHOR INFORMATION

Diana Henry is an

award-winning food writer,

journalist and broadcaster.

She is the author of eleven

books including 'Crazy Water,

Pickled Lemons', 'Cook

Simple', 'Roast Figs, Sugar

Snow', 'Food from Plenty',

'Salt, Sugar, Smoke',

'A Change of Appetite',

‘A Bird in the Hand’ and ‘Simple ’. ‘How To Eat a Peach’

is her eleventh.

‘Simple ’ was named Cookery Book of the Year at the

Fortnum & Mason Food and Drink Awards in 2017. ‘A

Bird in the Hand’ won a prestigious James Beard Award in

March 2016 and ‘A Change of Appetite ’ was named Guild

of Food Writers Cookery Book of the Year 2015. Diana was

named Cookery Writer of the Year in both 2013 and 2015's

prestigious Fortnum & Mason Food & Drink Awards. She

has also three times been awarded 'Cookery Journalist of the

Year' by the Guild of Food Writers.

Diana is the Sunday Telegraph's food writer and has a

column in Stella, the newspaper's magazine. She has also

recently launched the Telegraph’s ‘At the Kitchen Table ’

podcast which sees her interviewing her peers across the food

world. She also writes a monthly column in BBC Good Food

Magazine and writes regularly for House & Garden and Red.

Diana lives in London and when she ’s not whipping up a

feast in the kitchen, she can be found planning trips around

the globe – most recently to Russia - watching Scandi drama

and reading American and Irish literature.

www.dianahenry.co.uk

@DianaHenryFood



Praise for Simple

- ‘This is everything I want from a cookbook’ – Nigella Lawson

- ‘Diana Henry’s quietly brilliant approach to cookery makes Simple a joy to cook from’ – Victoria Stewart, London Evening Standard

- ‘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

- ‘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 inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).’ – Felicity Cloake, The Guardian

- ‘Another outstanding collection of recipes for getting lunch or dinner on the table “quickly and easily, but with pizzazz”. It’s also a fascinating look at how eating habits have changed over the past decade’ – Sunday Times

- ‘Diana Henry’s Simple delivers what it says on the cover: effortless food, big flavours!’ – Prima

- ‘Anyone who has read Diana Henry’s cookery features in the Sunday Telegraph will know that she is a very safe pair of hands – and an excellent writer to boot.’ – The Oldie

- ‘Diana Henry is based in London but grew up in the North, so I’m claiming her as Ireland’s most eloquent food writer, with recipe after recipe that cry out to be tried. Her new book is Simple: Effortless Food, Big Flavours and it’s even lovelier than its predecessors.’ – Irish Times

- ‘The pages are loaded with....Henry’s cheerful commentary (the joys of canned food) and, of course, a lot of truly wonderful recipes.’ – Los Angeles Times

- ‘This is truly modern cooking. She manages to guide you through recipes with very little instruction, because she ’s so precise with her wording.’ – New York Times

- ‘The title tells you most of what you need to know. But don’t you dare mistake Simple for “run-of-the-mill.”’ – Food 52

Praise for A Bird in the Hand- “I wish I had written this book!” – Nigella Lawson

- “Her fresh thinking will leave even the most ardent traditionalist keen to branch out and try the roast chicken with peaches, honey and lavender, or with morcilla (Spanish black pudding) and sherry.’ – A A Gill, Sunday Times

- “I feel like becoming a monk and dedicating my life to Diana Henry and her chicken” – John Vincent, Metro

- “[T]he only chicken cookbook you’ll ever need, from the ever-brilliant Diana Henry.” – The Daily Mail

- “[A]n ode to the chicken…The book shows chicken at its most comforting, casual and celebratory.” – Sunday Telegraph Stella

- “An utter delight for chicken lovers” – Lisa Markwell, The Independent

- “Proving that there is no shortage of brilliant ways to cook chicken, Diana Henry’s love letter to poultry will have you covered for all eating and entertaining occasions.” – London Evening Standard

- “[E]ach recipe feels deliciously tried and tested and bursting with passion. This is home cooking at it’s very best.” –Red

- “[I]nspiration is what Diana Henry serves up in spades in this book. It’s packed with recipes and ideas for how to kindle excitement for the nation’s favourite meat.” – Delicious. Magazine

- “[H]er fresh thinking will leave even the most ardent traditionalist keen to branch out.” – The Sunday Times

- “A real gem.” – The Times

- “[I]t’s impossible not to lick your lips while turning the pages.” – The Sunday Telegraph

- “A cookery book by Diana Henry is always a cue to grab an apron. A Bird in the Hand, a collection of chicken recipes of every kind, is no exception.” – House & Garden

- “This book will inspire, whatever the occasion.” – BBC Good Food

- “You’ll never be challenged by a pack of chicken thighs again.” – Saga

- “An extensive collection of tasty chicken recipes from around the world.” – Prima

Praise for A Change of Appetite- “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

- “A committed pleasure-monger, turning out really good recipes that scream to be made over and over again.” – Emma Sturgess, Metro

- “Diana meets the challenge of improving your diet without sacrificing flavour.” – BBC Good Food Magazine

- “I’m dedicating this month to following as many of her recipes as possible” – Psychologies

- “Deliciously Healthy!” – The Mail on Sunday YOU

- “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.” – 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.”– The Caterer

- “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

- “This is the cookbook we have all been waiting for.” – Eat Travel Live

- “Yotam Ottolenghi’s “Plenty More” and Diana Henry’s “A Change of Appetite” indicate that British cooks may have surpassed us with their inventive flavor combinations and adoption of international ingredients.” – Melissa Clark, The New York Times

- “Her book is full of bright ideas, as well as one of the most thoughtful directions ever written by a British chef for an American audience, appended to her recipe for salmon grilled in damp newspaper with dill and cucumber sauce. “Directions to use a broadsheet newspaper are because of size, not the content of the newspaper,” she writes. “USA Today is a national newspaper that is the right size.” – New York Times Book Review

PRAISE FOR DIANA HENRY’S LATEST BOOKS

Documents

Sheila Dillon how to eat peach · “For me, Diana is Jane Grigson’s real heir ... Henry’s love letter to poultry will have you covered for all eating and entertaining occasions.”