Roast Figs, Sugar Snow: Food to Warm the Soul

by Diana Henry

Overview

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.

Product Details

ISBN-13:	9781784723316
Publisher:	Octopus
Publication date:	11/03/2016
Series:	Diana Henry
Sold by:	Hachette Digital, Inc.
Format:	eBook
File size:	44 MB
Note:	This product may take a few minutes to download.

About the Author

Diana Henry is one ofthe UK's best-loved food writers with sales of more than one million copies worldwide. She has regular columns in the Sunday Telegraph and Waitrose Weekend, her work has appeared in BBC Good Food, House & Garden, delicious. and beyond, and her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award.

instagram.com/dianahenryfood

Editorial Reviews

Starred Review.

British author Henry (The Gastropub Cookbook) presents a soul-stirring collection of winter comfort food as warm and welcoming as a cup of hot cocoa on a snowy day. Henry warms readers with mulled wine, rich Onion and Cider Soup and a Camembert-topped slice of toasted bread, a pumpkin tart with spinach and gorgonzola and Stuffed Quail with Marmalade and Whiskey. Henry's Eurocentric lineup includes regional favorites like Romanian Bean, Smoked Bacon and Sour Cream Soup, Sorbronade (essentially a simpler cassoulet) and a Tagliatelle with roast pumpkin, sage, ricotta and smoked cheese from northern Italy. She also offers dishes from this side of the pond, such as a Quebecois Mussel Chowder with Cod and Cider as well as classic baked beans. A tendency to ramble, waxing poetic about the wonders of pears or cranberries, but is all a part of Henry's charm. Peppered with snow-filled snapshots, the work as a whole makes a kind of greatest wintertime hits.
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Publishers Weekly

Henry is the food columnist for the Sunday Telegraph magazine and was twice awarded the Cookery Journalist of the Year by Britain's Guild of Food Writers. Her fourth cookbook (after Pure Simple Cooking) is an appealing collection of winter dishes from the Northern Hemisphere (including northern Italy, France, Russia, Switzerland, and Vermont), certain to make cooks yearn for a long winter. Instead of the usual New England clam chowder, Henry presents Quebecois Mussel Chowder with Cod and Cider. Sure to appeal to cooks in chilly climes; highly recommended.

Library Journal