How to Eat a Peach: Menus, Stories and Places

Named one of the best cookbooks of the year by The Washington Post, The New Yorker, Rachel Ray Every Day, NPR and The Boston Globe.

When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favorite part of cooking.

Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flo...