How to eat a peach: Menus, stories and places

The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons<\/i> is OUT NOW<\/b>

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Food Book of the Year at the 2019 <\/i><\/b>Andr\u00e9 Simon Food and Drink Book Awards
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'A masterpiece' <\/i>- Bee Wilson, The Sunday Times
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As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018'<\/b>

'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' -<\/i> Nigella Lawson<\/b>

Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year<\/b>

'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' <\/i>
<\/b>-<\/b> The Guardian 'Books of the Year'<\/b>

'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.' - <\/i>The Times 'Best Books of the Year' <\/b>

'...her best yet...superb menus evoking place and occasion with consummate elegance' <\/i>- <\/b>Financial Times<\/b>

'The recipes are superb but, above all, Diana writes like a dream' <\/i>- Daily Mail<\/b>

'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception'<\/i><\/b> - delicious (As featured in delicious. magazine Top 10 Food Books of 2018)<\/b>

'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'<\/i> - <\/b> Tom Parker Bowles, The Mail on Sunday<\/b> 'Essential Cookbooks Published This Year'<\/b>

'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' <\/i>- The Independent 'Best Books of the Year'
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'The stories associated with the meals are what draw you in'<\/i> <\/b>- <\/i>The Herald 'The Year's Best Food Books'<\/b>

'A life-enhancing book' <\/i>- The London Evening Standard 'Best Cookbooks To Buy This Christmas'<\/b>

'<\/b><\/i>...enchanting, evocative menus.' <\/i>- iPaper <\/b>

'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!' <\/i>- Good Housekeeping 'Favourite Reads to Gift'
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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 <\/i>contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.<\/p><\/P>"