A Change of Appetite: where delicious meets healthy Hardcover – 3 Mar 2014
|New from||Used from|
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently bought together
Customers who bought this item also bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Diana Henry's passion is infectious and her recipes tantalising. (Hugh Fearnley-Whittingstall)
There are just so many recipes I long to try out - my copy is littered with post-its. (Nigella Lawson on Salt, Sugar, Smoke)
Everything Diana Henry cooks I want to eat. (Yotam Ottolenghi)
Can't wait to cook from it (reading this in bed this arvo). (Nigella Lawson (tweeted on receiving her copy))
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 (author of A Girl Called Jack))
A committed pleasure-monger, turning out really good recipes that scream to be made over and over again. (Emma Sturgess Metro)
This is the cookbook we have all been waiting for. (Eat Travel Live Magazine)
Our favourite food book so far this year. (Foodepedia)
It's obvious which cookbooks are the most used on my kitchen shelf. Dog-eared and besmattered, they include all that Diana Henry has ever written. (The Sunday Telegraph)
Diana meets the challenge of improving your diet without sacrificing flavour. (BBC Good Food Magazine)
Share with good friends. (Country & Town House)
I'm dedicating this month to following as many of her recipes as possible. (Psychologies)
Deliciously Healthy! (The Mail on Sunday YOU)
This is good food for people who love eating. (Saga)
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. (Karen Barnes, Editor 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. (Neil Gerrard Caterer & Hotelkeeper)
One of the best flavour queens out there... the recipes are invigorating and lovely. (Bath Chronicle)
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)
Proof that healthy eating can be tasty too.
As featured in Best Food Books 2014 (The Week)
In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied. (The New York Times)
Follow Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.See all Product description
What other items do customers buy after viewing this item?
Top customer reviews
However, the key thing is that she's put together a book of recipes where the food naturally follows these principles and that food is completely delicious. As she says, this is not a book of deprivation or crankiness. These are dishes that are perhaps 'accidentally healthy' whilst being delicious. Diana Henry says that she has been heavily influenced by Middle Eastern food and also plundered the cuisines of Japan, Thailand and Vietnam.
I had this book on pre-order as I am such as fan of Diana Henry's other books and I see that the copy I was sent has its sub title inverted - mine says 'where healthy meets delicious' and the link takes you to one saying 'where delicious meets healthy' - both are correct, however you want to say it!
If there is a criticism I have of the book is that the recipes and menus aren't listed in the table of contents - yes they're in the index and, yes, I like the seasonal themed approach, but it would have been nice to be able to run your eyes down the list of spring recipes, for example, now that the sun has come out and I fancy something light and flavourful.
I have enjoyed exploring the book's recipes and will post an update when I have made more. Each seasonal section includes 3 menus of starter, main course and pudding. Much of the book follows my preferred layout of recipe with photo on the facing page but there are a number of recipes without photos and some bonus recipes where she builds on a soup, say, with an alternative. Dispersed throughout the book are some thoughts on diets, a list of breakfasts and of lunches - directing you to recipes within the book - but again these pages aren't highlighted in the contents list.
In addition to some lovely fresh salads and fresh dishes such as crab with chilli and garlic and teriyaki salmon with pickled vegetables and sesame seeds, spring menus are:
- feta and orange salad with honeyed almonds/ persian saffron and mint chicken with couscous/greek yoghurt and apricot ice cream
- rice paper rolls with nuoc chan / Japanese rice bowl /fruits with mint and ros-Shave vegetables with lemon / salmon with bay leeks / blueberry and gin jellies
summer menus are:
- sicilian artichoke and broad bean sale with saffron dressing / espresso granita
- white beans with roast peppers eggs and hilbeh / persian spice bread / berry and hibiscus sorbet
- grilled summer herb mackerel / poached white peaches with rosé wine jelly
autumn menus are:
roast veg with agresto / cavolo pilaf with figs /watercress salad / blackberry-apple rye galette
Persimmon and avocado salad / burmese chilli fish / citrus compote with ginger snow
lentil, roast tomato and saffron soup / indian spiced beetroot, pumpkin and spinach / mangoes
winter menus are:
red lentil kofte / spiced quail with blood orange and date salad / yoghurt and apricot compote
mandaly carrot salad / spiced haddock stew / blood orange and cardamon sorbet
bagna cauda / georgian chicken with walnut sauce / orange and pomegranate cake
These full menus are one of the things I appreciate about Dian Henry as a food writer - she picks a menu where you can rely on the flavours working together and I look forward to trying these out.
All of the recipes I've tried so far have been great and straightforward to cook. You do need a wide range of spices but since I cook from the Ottolenghi: The Cookbook a great deal, my store cupboard was already furnished with these.
For my recent book group I made the carrot and ginger soup with cucumber raita and the orange and pomegranate cake - both winners. For a mid-week supper I made the chicken with yoghurt and pomegranates which was easy and delicious. When a friend came over I tried the Japanese ginger and garlic chicken with smashed cucumber and was praised to the skies. I've also had success with the teriyaki salmon with pickled vegetables and sesame seeds - my first time pickling vegetables. I have also made the Ballymaloe bread and the borlotti beans with anchovy and rosemary sauce - both quick and delicious.
I can tell that I'll be cooking from this all year.
Would you like to see more reviews about this item?
Most recent customer reviews
Look for similar items by category