In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.
"A new Diana Henry book is an occasion... Henry has perfect pitch when it comes to cooking - her recipes are never less than delicious." The Spectator
If your kitchen doesn't yet include a Diana Henry title - you don't yet know what you're missing. Her first book 'Crazy Water, Pickled Lemons' (first published in 2002) set the tone for the genre. Her passion for food is undeniable and her amazing writing makes even the most exotic of recipes simple to make and understand.
Best known as the food writer for the Sunday Telegraph, Diana Henry has twice been named Cookery Writer of the Year by the Guild of Food Writers in 2007 and 2009. She is the author of six books including the much acclaimed 'Crazy Water, Pickled Lemons' which was shortlisted for a Glenfiddich Award for best cookbook. Her other titles include 'Roast Figs, Sugar Snow', 'The Gastropub Cookbook', 'Cook Simple', 'Crazy Water, Pickled Lemons' and 'Food from Plenty' which has been shortlisted for Food book of the Year by the Andre Simon Awards. She is a contributor to many magazines including Red, House and Garden, Sainsbury's Magazine and Waitrose Kitchen.