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How to Eat a Peach
Menus, Stories and Places.
How to Eat a Peach (2018) is part cookbook, part autobiography and part travelogue. Full of ideas for delicious menus and making a mean cocktail, these blinks tell you everything you need to know about hosting a memorable dinner party. They also give you a glimpse into the mind of a chef who has mastered the art of telling stories through food, and take you on a culinary tour of the places that have inspired her the most.
- Restless nomads who want to travel vicariously by reading about Henry’s adventures
- Fans of skillful, unpretentious cooking
- Home cooks who would love to host a dinner party but don’t know where to start
Diana Henry is a multiple award-winning food writer. Her book A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015, and A Bird in the Hand won a James Beard award in 2016. She also writes for the Sunday Telegraph, BBC Good Food and House and Garden, among many other outlets. Before becoming a food writer she worked as a TV producer for the BBC for ten years.
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How to Eat a Peach
Menus, Stories and Places.
- Read in 19 minutes
- Audio & text available
- Contains 13 key ideas
Synopsis
How to Eat a Peach (2018) is part cookbook, part autobiography and part travelogue. Full of ideas for delicious menus and making a mean cocktail, these blinks tell you everything you need to know about hosting a memorable dinner party. They also give you a glimpse into the mind of a chef who has mastered the art of telling stories through food, and take you on a culinary tour of the places that have inspired her the most.
Key idea 1 of 13
What's in it for me? Travel around the world, one meal at a time.
Have you ever become restless, and wished you could expand your culinary horizons? And do you wish you could host elaborate dinner parties for friends, but feel like you don't have the skills?
If so, the blinks to How to Eat a Peach are required reading for you. You'll learn about how adventurous chef Diana Henry creates delicious menus for every occasion, from a sleepy lunch at home to a festive summer banquet. But even more, you'll learn about how she sees the world through food. Henry has been travelling since she was a teenager, and her cooking is formed by the places she's visited and lived in. Her menus capture the exhilaration of being in Mexico City at night, the pleasures of being on holiday on the Normandy coast, and the sensual shock of arriving in the bustle of Madrid.
The idea of having a dinner party can be intimidating because it sounds so formal, conjuring up images of starched white cloths and polite conversation. In these blinks, you'll learn that the best dinner parties actually happen in messy kitchens with plenty of cocktails. Good food doesn't have to be complicated or fancy; it's just about choosing quality ingredients and preparing them with care.
In these blinks, you will learn
- how to make a delicious roast chicken from just two ingredients;
- why a peach dessert shaped Henry's entire cooking philosophy; and
- how spicy food can help to ease a broken heart.
Key ideas in this title
- What's in it for me? Travel around the world, one meal at a time.
- Travel shaped Henry’s DNA as a chef.
- Dinner parties should be all about having fun.
- Menus should balance rich, creamy dishes with light, fresh flavors.
- Eating seasonally is not only more ethical, it also makes for better meals.
- The best dishes are daringly simple.
- Henry’s menus reveal how varied French cuisine can be.
- Henry’s Spanish menu is intense and rich – just like the country itself.
- Spicy food and lots of mezcal can be good for heartbreak.
- Food can provide comfort, and remind us of home.
- You can plan your own menu inspired by Henry’s approach.
- Try out Henry’s iconic menu.
- Final summary
