How to eat a peach

'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson

'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times

When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite 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 flavours. 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 at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.

HOW TO EAT A PEACH contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.

“Her writing is incredibly vivid: her anecdotes invite you to sit down at the table with her and taste the flavours she describes.”

The Culture Whisperer 'Best Books To Gift'
The perfect book for anyone who loves hosting, How To Eat a Peach is a great reference for how to create amazing lunch and dinner party menus and is filled with Diana Henry's favourite dishes and recipes from around the world. Lovefood.com ‘Ultimate Food-lovers’ Christmas Gift Guide’
Diana Henry's How to Eat a Peach is the only book I managed to find time to write about. To be fair, I made the time to do that because it's a gem. In short, I think it's her best cookbook to date. Ed Smith, Rocket and Squash 'Books Ideas for Christmas 2018’

A Masterpiece

Bee Wilson, The Sunday Times
This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book. Nigella Lawson
Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini. The Guardian 'Books of the Year'
I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful. The Times 'Best Books of the Year'
..her best yet...superb menus evoking place and occasion with consummate elegance Financial Times
The recipes are superb but, above all, Diana writes like a dream Daily Mail
Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception. delicious. magazine 'Top 10 Food Books of 2018'
You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet. Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year'
No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her. The Independent 'Best Books of the Year'
The stories associated with the meals are what draw you in. The Herald 'The Year's Best Food Books'
A life-enhancing book The London Evening Standard 'Best Cookbooks To Buy This Christmas'
...enchanting, evocative menus. iPaper
One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list! Good Housekeeping 'Favourite Reads to Gift'

Diana Henry is one of

'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite 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 flavours. 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 at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. HOW TO EAT A PEACH contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.

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