A Change of Appetite: Where Healthy Meets Delicious

Overview

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 ...

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A Change of Appetite: Where Healthy Meets Delicious

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Overview

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.

2015 James Beard Foundation Award Nominee for Focus on Health

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Editorial Reviews

The New York Times Book Review - William Grimes
[Henry's] book, arranged by the seasons, offers light, bright, deeply flavorful food, with a marked bias toward salads and a full-on commitment to Greek yogurt…[Change of Appetite] is full of bright ideas…
Publishers Weekly
06/02/2014
In her eighth book (after Salt Sugar Smoke; Gastropub Cookbook), Henry tries to dramatically change her own diet after having “a change of appetite.” Focusing on vegetable-, fish-, and grain-based dishes, she minimizes the heavy food, like meat, that could weigh a person down. Drawing influence from around the world, Henry creates flavorful dishes that won’t force eaters to sit and wait for their stomach to settle. With classical dishes from the Middle East and Far East, like “Japanese family chicken, egg, and rice bowl (oyaka domburi)” and “persimmon, pomegranate, and red Belgian endive salad with goat cheese and toasted hazelnuts,” and more Western dishes like a salmon burger with dill and tomato sauce or a salmon tartare with pickled cucumber and rye crackers, there is a taste here for everyone. Broken down by season, the book offers a nice mix of food from around the world that will not take a toll on the digestive system. (June)
From the Publisher
Yotam Ottolenghi "Plenty More" and Diana Henry's "A Change of Appetite" indicate that British cooks may have surpassed us with their inventive flavor combinations and adoption of international ingredients.—Melissa Clark, The New York Times

Her book is full of bright ideas, as well as one of the most thoughtful directions ever written by a British chef for an American audience, appended to her recipe for salmon grilled in damp newspaper with dill and cucumber sauce. "Directions to use a broadsheet newspaper are because of size, not the content of the newspaper," she writes. "USA Today is a national newspaper that is the right size.

New York Times Book Review

Our new healthy cooking bible—Bon Appetit

Filled with stunning meals that just happen to be healthier, this cookbook will delight epicures and foodies.

Library Journal

I felt the book and I were destined to become true friends.

Zester Daily

There is a taste here for everyone. Broken down by seasons, the book offers a nice mix of food from around the world.

Publishers Weekly

A tome you can eat your way through all year long.—
Houston Chronicle

Library Journal
★ 05/15/2014
Influenced by dietary trends popularized by Michael Pollan, Mark Bittman, and others, award-winning Sunday Telegraph columnist Henry (Salt Sugar Smoke) decided to change her eating habits. The author's eighth cookbook summarizes her new approach to healthy eating and includes recipes meant to maximize pleasure while minimizing meats, saturated fats, and refined carbs. Grouped into seasonal menus, these recipes are easy enough for weeknights but will send readers running for small quantities of many ingredients. Don't skip them, though—the interplay of flavors and textures makes dishes like Persian saffron and mint chicken with spring couscous irresistible. VERDICT Filled with stunning meals that just happen to be healthier, this cookbook will delight epicures and foodies.
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Product Details

  • ISBN-13: 9781845338923
  • Publisher: Octopus Books
  • Publication date: 6/3/2014
  • Pages: 336
  • Sales rank: 82,050
  • Product dimensions: 7.20 (w) x 10.30 (h) x 1.20 (d)

Meet the Author

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine in the UK. She is a contributor to many British magazines including Red, 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.

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