How to Eat a Peach: Menus, Stories and Places
Named probably the best cookbook of the year by The Washington Post, The New Yorker, Rachel Ray Every Day, NPR and The Boston Globe.
At the point when Diana Henry was sixteen she began a menu note pad (an activity book deliberately canvassed in wrapping paper). Arranging a menu is as yet her preferred piece of cooking.
Menus can make altogether different mind-sets; they can take you puts, from an evening at the shoreline in Brittany to a hot night eating mezze in Istanbul. They additionally need to fill in as a dinner that streams and as a gathering of dishes that the cook can oversee without getting completely focused. The 24 menus and 100 plans in this book reflect places Diana cherishes, and dishes that are genuine top picks.
The menus are presented with individual expositions in Diana's currently notable voice-about spots or excursions or specific occasions and clarify the selection of dishes. Every menu is a story in itself, however the plans can likewise remain solitary.
The title of the book alludes to how Italians end a supper in the mid year, when it's too hot to even consider cooking. The host or leader just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Visitors at that point cut their peach into the glass, before eating the cuts and drinking the wine.
That says something significant about eating - effortlessness and liberality and once in a while not cooking are what it's about.
About the Author
Diana Henry won a James Beard Award for A Bird in the Hand. She has a weekly column in The Sunday Telegraph, writes for BBC Good Food, Red and House & Garden, and is a regular broadcaster on BBC Radio 4.She has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times) and Cookery Writer of the Year at the Fortnum & Mason Food Awards in 2013 and 2015. How to Eat a Peach is Diana's 11th book.
Diana Henry won a James Beard Award for A Bird in the Hand. She has a weekly column in The Sunday Telegraph, writes for BBC Good Food, Red and House & Garden, and is a regular broadcaster on BBC Radio 4.
This is a luscious book. A casually elegant recipe book that makes me want to curl up on a bed on a cold, rainy Sunday morning planning out a leisurely afternoon ensconced in my kitchen with music and wine, and gorgeous, decadent, yet uncomplicated food. From the peach fuzz cover (yes, it’s actually fuzzy which was very unexpected but whimsical and makes me smile whenever I pick it up) to the lyrical writing, to the absolutely gorgeous photography(see my quick pics), and recipes that somehow manage to effortlessly combine my most favorite ingredient combinations ie. figs and honey, crab and cucumber, lemon and pistachio, duck and plums, mango and lime, pumpkin and sage, rosemary and orange… it all sounds wonderful to me.-Food, Gloroius Food
This is a great cookbook. I almost didn’t order it because one person write the recipes mostly focused on shellfish. I didn’t find that true. Great recipes. I’ve made three dishes so far and I’m in LOVE with them.-Gary Oakes
This book is so beautiful. And it is honestly changing my life. I’m trying different things I haven’t made before and yet the recipes are still accessible. It’s beautifully staged and written. I can’t wait to keep trying the menus through the seasons. It has sparked family conversations around food and has drink recipes too. I’m officially now a fan of Creme de Cassis and notice anytime something has Breton written on it. I can’t recommend it highly enough.-Synder