A Change of Appetite: Where Healthy Meets Deliciousby Diana Henry
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
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.
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)
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 bibleBon Appetit
Filled with stunning meals that just happen to be healthier, this cookbook will delight epicures and foodies.
I felt the book and I were destined to become true friends.
There is a taste here for everyone. Broken down by seasons, the book offers a nice mix of food from around the world.
A tome you can eat your way through all year long.
If chicken is a slab of marble, Henry is MichelangeloEntertainment Weekly
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.
- Octopus Books
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Meet the Author
Diana Henry has won numerous awards for her journalism and books and is the food columnist for The Sunday Telegraph. A Bird in the Hand received a 2016 James Beard Award , and A Change of Appetite, voted Cookbook of the Year by the Guild of Food Writers in 2015, was a James Beard Award nominee. Diana 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. She is a contributor to many magazines including Eating Well, Red, House and Garden, Country Living and Waitrose Food Illustrated. Diana has written nine other books including Crazy Water Pickled Lemons, Cook Simple, Salt Sugar Smoke, and Roast Figs Sugar Snow. Her new book, Simple, publishes in September 2016. Diana lives in London with her partner and children.
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