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How to eat a peach : menus, stories, and places / Diana Henry.

By: Material type: TextTextPublisher: London : Mitchell Beazley, 2018Copyright date: ©2018Description: 255 pages : color illustrations ; 27 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1784724114
  • 9781784724115
  • 1784722642
  • 9781784722647
Subject(s): Genre/Form:
Contents:
Spring and summer -- Autumn and winter.
Summary: "When Diana Henry was sixteen she started a menu notebook (a composition book carefully covered in gift wrap) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favorite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavors. But what is perhaps most special about them is the way they can create very different moods--menus can take you places, from an afternoon by the sea in Brittany, to a sultry evening mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love, and celebrating particular seasons. [This book] contains many of Diana's favorite dishes in menus that will take you through the year and to different parts of the world."--Inside cover.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5 H521 Available 33111009203809
Total holds: 0

Enhanced descriptions from Syndetics:

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 flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites.

The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone.

The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine.

That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.

Includes index (pages 253-255).

Spring and summer -- Autumn and winter.

"When Diana Henry was sixteen she started a menu notebook (a composition book carefully covered in gift wrap) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favorite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavors. But what is perhaps most special about them is the way they can create very different moods--menus can take you places, from an afternoon by the sea in Brittany, to a sultry evening mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love, and celebrating particular seasons. [This book] contains many of Diana's favorite dishes in menus that will take you through the year and to different parts of the world."--Inside cover.

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