商品簡介
What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.
In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the
magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
作者簡介
Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in theSunday Telegraph's Stella magazine in the UK. She is a contributor to many British magazines includingRed, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including:Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke and Food from Plenty. Diana lives in London with her partner and children.
