Podcast appearances and mentions of Diana Henry

This week, we're visiting the kitchens of everyday India to find the food behind closed doors with chef, food writer and broadcaster, Roopa Gulati,Brought up in Cumbria, Roopa spent 20 years as a chef in Delhi before she came home to advise on Rick Stein's India series for BBC2. She's a woman who knows how to find the story in everyday food, and Indian Kitchens is an extraordinary story behind the recipes of 12 different communities to find the food that makes up a nation. Bee Wilson raves about it, Tom Parker Bowles calls it a modern classic, Diana Henry says, 'The recipes are pure gold.' Pop over to Gilly's Substack for Extra Bites of Roopa and the recipe for the lamb in ginger and orange from her food moments. Hosted on Acast. See acast.com/privacy for more information.

Molly and Kate dive back into the topic of cookbook reviews as they chat with Leslie Brenner, an experienced critic, journalist, editor and consultant in the food media space. Leslie shares how she got into food writing, the inspiration and motivation behind her website and why she focuses on the home cook. She speaks on the mental and physical toll of restaurant reviewing and why she sees cookbook reviews as important before explaining her process and the mechanics involved as well as the rule she abides by while bringing a critical eye to the work. She talks about the role voice plays, the red flags she looks for and what she wishes authors would do before sharing the upcoming cookbook trends and titles she is excited to see in the marketplace.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Leslie BrennerWebsiteInstagramCooks Without BordersCooks Without Borders NewsletterCooks Without Borders Instagram Episode 84: Do We Need Cookbook Reviews? Crave by Ludo Lefebvre Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Memory of Taste by Tu David Phu and Soleil HoTu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique OlveraFirst Generation: Recipes from my Taiwanese-American Home by Frankie GawNiçoise: Market-Inspired Cooking from France's Sunniest City by Rosa JacksonThe Bean Book from the Rancho Gordo Kitchen by Steven Santo with Julia NewberryMastering the Art of Plant-Based Cooking by Joe YonanOur South: Black Food Through My Lens by Ashleigh ShantiLes Halles by Anthony BourdainOttolenghi Comfort by Yotam OttolenghiCrazy Water Pickled Lemons by Diana Henry 

Welcome to Truth Culture Life, hosted by Royce Hood. In this episode, Royce shares exciting updates about his move to Florida and his new role as CEO of Action for Life. He also introduces guest hosts, Will Anselm and Diana Henry, who are prominent content creators on X (formerly Twitter). They discuss their journey in creating Catholic X, a vibrant online community focused on prayer, faith, and Catholic content. The episode features highlights from their flagship show, Coffee Hour, including a segment from The Alabama Inquisition and a heartfelt "Dear Willie" letter. Tune in for an inspiring blend of faith, community, and humor.

This week, we're going back to London, 2002, a time before pomegranate molasses, when Nigella and Jamie were first on the telly and Ottolenghi had yet to chuck his flavour bombs into the salad bowl of British cuisine, to the publication of the very first Diana Henry book, Crazy Water, Pickled Lemons.Click here for Gilly's previous chats with Diana about How to Eat a Peach and Roast Figs, Sugar Snow, but this time, we're going back to a time when they were both TV producers, intoxicated by the smells and eating habits of an increasingly diverse and exotic capital. Click here for Gilly's Substack and Extra BItes of Diana. Hosted on Acast. See acast.com/privacy for more information.

My guest today is Bee Wilson. In all honesty, Bee is one of the most interesting and thought provoking food writers and historians we've ever known.She is the author of 8 books about food and eating. Her books have won multiple awards, and she's won 5 Guild of food writers awards for her journalism. After over 20 years of food writing, this year she released her first cookbook, The Secret of Cooking, something she says she's dreamt of doing since the age of 8.She has been described by Yotam Ottolenghi as "the ultimate food scholar" and writes brilliantly about all aspects of our current food culture.She counts Nigella and Diana Henry as friends (and fans) and I so enjoyed getting to chat to her and hear her Desert Island Dishes. I hope you enjoy this one and thank you so much for listening. A huge thank you to our sponsor HG Walter for bringing the podcast to you this month - visit them at www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

My guest today is a food writer's food writer. Beloved by such luminaries as Nigella Lawson, Diana Henry and Yotam Ottolenghi, Bee Wilson may be a bestselling food writer and newspaper columnist (she has published seven books and currently writes the popular Table Talk column for the Wall Street Journal), but she is also a home cook with her own fair share of mess and imperfection. Bee understands the anxiety so many of us share around food and cooking it; And how getting a meal on the table is often about so much more than what that meal is.In her new book, The Secret of Cooking, Bee shares a lifetime of “cooking secrets” that will make even the most culinary phobic - by which I mean me! - feel a glimmer of interest in doing something with a recipe book other than read it.Bee joined me to talk candidly about how cooking brought her back to herself after the trauma of unexpected divorce and how she came around to seeing that separation as a gift. We also discussed overcoming disordered relationships with food, cooking as a love language, getting back in touch with your greedy inner child - and why everybody needs a spider! (Never one to overlook a shopping opportunity, I've already bought one!)If you loved this episode, you might also like my conversations with Aasmah Mir and marina Benjamin.* You can buy all the books mentioned in this podcast at The Shift bookshop on Bookshop.org, including The Secret of Cooking by Bee Wilson and the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me.* And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including exclusive transcripts of the podcast, why not join The Shift community, come and have a look around at www.theshiftwithsambaker.substack.com• The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Juliette Nicholls @ Pineapple Audio Production. If you enjoyed this podcast, please rate/review/follow as it really does help other people find us. And let me know what you think on twitter @sambaker or instagram @theothersambaker. Hosted on Acast. See acast.com/privacy for more information.

Molly Baz is BACK. Cukes, Umam and 'za all feature in this one, and if you understand all those letters but not the 'words' then, don't fear the CBC is here. More is More is likely the most maximalist book we've ever covered. Bring your sunglasses! The books we talked about at the top of the episode were Ramen Forever by Tim Anderson, Bitter by Alexina Anatole and Roast Figs, Sugar Snow by Diana Henry.Lovely Swindler - AmariaSmith the Mister Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Nick and Angela welcome the UK's favourite gardener to DISH HQ. Monty Don OBE is a horticulturist, broadcaster and writer. He made his TV debut on the gardening segment on This Morning, which led to further work with the BBC and Channel 4. In 2002, he was announced as the new lead presenter on Gardeners' World, taking over from Alan Titchmarsh, and was the first self-taught horticulturist/presenter in the show's history. Monty has travelled the globe making programmes like Around the World in 80 Gardens and Monty Don's Paradise Gardens, and presents the BBC coverage of The RHS Chelsea Flower Show. He has written many books on gardening, cooking and his beloved dogs. Angela prepares two delicious dishes by Diana Henry, Daube de Boeuf with a macaroni gratin for Monty, who loves to eat seasonal produce, and Nick pours a very special Californian wine, a  J Vineyards Russian River Pinot Noir. Around the table, our trio flick through Monty's brand new book, The Gardening Book, which lays the perfect foundation to chat about their shared love of nature, seasonality and gardening recipes for any wannabe greenthumb. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bio: Diana Henry is a British food writer. Born in Northern Ireland, she is author of nine cookery books on subjects including books on cooking chicken, healthy eating, gastropubs, preserving and Nordic cuisine.  Henry is a James Beard Award winning author and beloved food writer with book sales of more than 950,000 copies worldwide. She has regular columns in The Daily Telegraph and Waitrose Weekend and her work has appeared in BBC Good Food, House & Garden, Delicious and beyond, her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award. Diana Henry is the author of twelve books including: Crazy Water, Pickled Lemons; Roast Figs, Sugar Snow; Plenty; Salt, Sugar, Smoke; A Change of Appetite; A Bird in the Hand; Simple; How to Eat a Peach and From the Oven to the Table Roast Figs, Sugar Snow: Food to warm the soul https://amzn.to/48PvmRL How to Eat a Peach: Menus, Stories and Places https://amzn.to/3tzvswB SIMPLE: effortless food, big flavours https://amzn.to/3M5s7eZ Salt Sugar Smoke https://amzn.to/3Fgj0o9 Crazy Water, Pickled Lemons : Enchanting Dishes from the Middle East, Mediterranean and North Africa https://amzn.to/48S5LHD Diana Henry Recipes from the Telegraph https://www.telegraph.co.uk/authors/d/df-dj/diana-henry/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This week, Gilly is with one of Britain's very best food writers, Diana Henry.The new edition of her 2005 book Roast Figs, Sugar Snow is a lyrical walk through the autumn leaves and winter wonderlands of her favourite food places in the world as she shares the delicious finds that have made her one of Britain's most well-respected and award-winning food writers.It's a book that makes you feel warmed to your bones. But Diana has been dogged by depression for years, and has faced some major life challenges recently, including cheating death. Gilly was fascinated in how she created such a work of joy, and the dichotomy of pleasure and pain.Head over to Gilly's Substack to find Diana's personal photos from her trips for Roast Figs, and to hear an early interview for The Write Songs which Gilly did with Diana in 2017. Hosted on Acast. See acast.com/privacy for more information.

Diana Henry is a critically acclaimed, multi-award winning cook, food writer and author of 12 books including the classic cookbook 'Roast Figs, Sugar Snow', which has just been updated and re-released twenty years after it was first published. Diana also writes for newspapers and magazines, and presents food programmes on TV and radio.  On this podcast Diana shares childhood memories of her mother's baking, how 'Little House on the Prairie' influenced her writing and when, on a French exchange trip, she learned how to make the perfect vinaigrette. Presented by Olivia Potts. Produced by Linden Kemkaran.

Diana Henry is a critically acclaimed, multi-award winning cook, food writer and author of 12 books including the classic cookbook 'Roast Figs, Sugar Snow', which has just been updated and re-released twenty years after it was first published. Diana also writes for newpapers and magazines, and presents food programmes on TV and radio.

I'm so excited that today Diana Henry is sharing her Desert Island Dishes with me. Diana is one of my favourite recipe writers and it was a total joy to sit down with her. Diana is a multi award-winning food writer, journalist, broadcaster and cook book author. Described as one of the most prolific recipe writers of a generation but also one of the most beloved.She is the Telegraph's much-loved cookery writer, After a career as a tv producer - working for both the BBC and Channel 4 - Diana started writing about food after she had her first child.Through her work with the Telegraph she shares recipes each week for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.Yotam Ottolenghi, has said of her work: “Everything Diana Henry cooks I want to eat.” Whilst Nigella Lawson has said, “She can write a recipe for cucumbers with radishes, cherries and rose petals,” and “With another writer you wouldn't trust it, but with Diana you want to give it a go because it feels both safe and inspiring.”Thank you very much to Deliveroo for sponsoring this episode of Desert Island Dishes. You can find out more about the brilliant work Deliveroo and the Trussell Trust are doing together at https://deliveroofulllife.com/Thank you for listening. If you've like to sign up for my brand new newsletter, here is the link: https://dinnertonight.substack.com Cant wait to see you there! Margie x Hosted on Acast. See acast.com/privacy for more information.

This week Gilly is with journalist and author, Clare Finney whose new book, Hungry Heart is a memoir which unravels a tricky relationship with food. As she explores her own story with food, she unravels the complexities of British food culture in conversation with famous friends, Diana Henry, Bee Wilson and Gurd Loyal, academics and school friends. Head over to Gilly's Substack for Clare's Extra Bites. Hosted on Acast. See acast.com/privacy for more information.

In the final full episode of Season 2, we decided to focus on food writer and cookbook machine, Diana Henry. It's another 2-for-1 special, with Victoria cooking from From the Oven to the Table and Hannah taking the fuzzy wuzzy How to Eat a Peach. As usual, it's not just about the recipes, as we range from the dating life of Girls Aloud alumni to TikTok trends - and as ever, we love you even more for sticking with us through it all! Music: Upbeat Funk - Infraction, Smith the Mister - Floating Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly chats to a new voice in food writing, Gurdeep Loyal. Diana Henry calls him 'amazing, original, boundary breaking, a genius with flavour'. He's a cool hunter, a podcaster and writer and his debut cookbook Mother Tongue has exploded a whole new way of thinking about Indian food.Since he won the Jane Grigson Trust award in 2020 for his proposal for Mother Tongue, the food world has been salivating as we wait for the arrival of the final book. Anna Jones says ‘every so often a rare cookbook comes along which brings something completely new and fascinating to the world of food.' Claudia Roden says she's thrilled 'to be drawn into Gurdeep's extroarindary diaspora and fantastic world of flavours.' Felicity Cloake says he's 'a Willy Wonka wizard of flavour.'Follow Gilly on Instagram @foodgillysmith, and you can also find a little surprise over on Substack each week as she asks her guests for a little extra something. Gurdeep has not only created a special Cooking the Books Spotify playlist, but written beautifully on her Substack about his choices. It's a must read and listen. And if you'd like to learn how to podcast and really say something, you can sign up for her Domestika course. Use the promo code GILLY_4-PROMO Hosted on Acast. See acast.com/privacy for more information.

Shadow Hunters Paranormal Investigations and Events is a Paranormal Investigation team located in Lake County, Illinois. They conduct paranormal investigations FREE OF CHARGE and also conduct them professionally. (Not everything is paranormal or a Demon) Shadow Hunters are well respected and all around fantastic people to work with. While being on TV is great, that's not why they do what they do. They do it to show others that ghosts or spirits are real. They want to show others it's more than being in TV or doing LIVE streams. It's about working together to find proof of the afterlife. Shadow Hunters will NEVER Lie, Cheat, Fake, Bully or Harass. They love doing what they do and will continue for a very long time! Shadow Hunters thank you for all the support that all of you have given Shadow Hunters Paranormal Investigations and Events through the years!! Shadow Hunters: Nick Sarlo, Greg Kos, Diana Henry, Sharon Moritz, Gail Burkel SHADOW HUNTERS FACEBOOK YOUTUBE --- Send in a voice message: https://podcasters.spotify.com/pod/show/scott-wise9/message

This week I talk about how when it comes to losing weight, we tend to rely on diet mentality where we give food all of the power. And I offer that the real opportunity for sustainable weight loss is to decrease your focus on the food as the thing that will be the answer. We discuss how planning your food ahead of time and including things that you really like, will rewire your desire and rebalance the importance you place on food so that you get to a place that feels easy, relaxed and natural to you. Where you're still eating food that you brings you joy while creating the weight loss you want without diet mentality and willpower. I also go through a fabulous Diana Henry roast chicken with orzo recipe, which you can find here: https://www.waitrose.com/ecom/recipe/greek-chicken-with-orzo My curious cues for you this week are:-       Do you want to plan what you eat and drink ahead of time? Why or why not?-       Do you want to follow that plan and journal what you eat? Why or why not?-       Is it possible that including exception eats could mean you finally lose the weight you want to lose? Why or why not?-       Would you be willing to do that, even if it takes longer, because it means your results are permanent? What would permanent weight loss results mean for you?-       What else could you make decisions ahead of time about?For more info: Download my free guide - 6 tips to kickstart your weight loss: https://www.sallywebstercoaching.com/free-stuffInterested in working with me? Find out more: https://www.sallywebstercoaching.com/work-with-me

“It's not just the great works of mankind that make a culture.  It is the daily things, like what people eat and how they serve it” - Laurie Colwin, Home Cooking Welcome……There is something about food that weaves its way in and out of life, that we cannot deny.   When I wrote this some time back I was in the middle of the day to day yet, musing over women and food, and how everything was pulsing around me, the orchard, the sunshine, the books on the shelf, the mentors I would seek to understand through the many resources on my bookshelf….. Julia Child, Elizabeth David, Nigella Lawson, Diana Henry and many more.These writers and culinary mentors were singing to me, and somehow I was in the middle of it all, somewhere between the daily and the sublime, reaching for a pear, scrawling down words, moments, memories, menus, and recipes.  This is the art of eating and everything I love about life.Please find all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2022 A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2022Stay Tuned for the next Podcast:  A Table for One - on Solo Travel.....Support the show

My guest today is Ella RisbridgerAuthor, writer and cook , in her own words: sometimes a journalist and other things tooDescribed by The Times as "the most talented new cookbook writer of a generation", Her debut, Midnight Chicken (& Other Recipes Worth Living For), was published by Bloomsbury in January 2019 and won praise from Nigella Lawson, Nigel Slater and Diana Henry. A cookbook which starts with Ella trying to take her own life. A cookbook about mental health, cookbook about anxiety, a cookbook about life being difficult and complicated and lots of fun and full of brilliant people and brilliant things and terrible things and all of this happening at the same timeIt's about living in london, in your twenties, with an anxiety disorder and being in love and recipesThe one and only Nigella has said: "One of the things that makes Midnight Chicken such a very good book is how hard it is to say exactly what it is. Yes, to be sure, it's a cookbook, but it is also a manual for living and a declaration of hope."---Thank you to our season sponsor Cooks Matches for their support and for helping me to bring the podcast to you each week See acast.com/privacy for privacy and opt-out information.

'Test to release' introduced: Covid isolation periods cut from 10 to seven days | Christmas go-ahead: But... restrictions could still be introduced before New Year | Sarah Knapton data analysis: Hint that omicron cases may have peaked | Ghislaine Maxwell trial: Why early questions from jury look promising for defence | Earnings take flight: Emma Raducanu unveiled as new face of British Airways | Property: Areas where surging house prices made new millionaires in 2021 | Orange-scented mince pies: The only recipe Diana Henry ever makes | Our brilliant December sale is your perfect chance to be expertly informed this festive season and beyond. Subscribe to The Telegraph now to enjoy three months for only £1 in total - that is a saving of over 85%! Here's how.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gasp! Once again, the Outside/In team find themselves plunged into (a very predictable) darkness as winter descends on the northern hemisphere. In this episode, our second annual friluftsliv special, we turn to Norwegian culture for inspiration on how best to approach the coldest quarter of the year.  The team offers our 2021/22 tips on how to enjoy the outdoors in inclement weather, and cozy (and not so cozy) indoor recommendations for those days when the wind is howling, the digits are single, and you simply can't even. Featuring Jim Staples. SUPPORTOutside/In is made possible with listener support. Click here to become a sustaining member of Outside/In. Subscribe to our newsletter.Follow Outside/In on Instagram and TwitterJoin our private podcast discussion group on Facebook  'FRILUFTSLIV' GEAR TIPSInterested in microspikes? Check out this review of various winter traction devices. How to sell a parka: Fast Company calls the Canada Goose “cold room” the best retail experience of the year. Everything old is new again: The LA Times on how the disposable camera is making a comeback among millennials and Gen Z.  'KOSELIG' TV RECOMMENDATIONSJessica: 100 Foot Wave. A seminal big-wave surfing documentary, complete with staggering visuals, intense score, and larger-than-life personality. Follows extreme surfer Garrett McNamara's journey as he pioneers new methods for taking on the world's biggest waves. HBO Max.Rebecca: Dark. At first, this cerebral time-travel story feels like a German take on Stranger Things - but Dark, frankly, is much weirder than that. Get hooked by the surprising twists, stay for the stellar performances from its ensemble cast. Perfect for a February binge-session. Netflix.Taylor: Alone. Most reality TV relies on human interaction in order to create drama  - this one is just the opposite. Contestants film themselves as they try to survive the longest in harsh wilderness conditions without friends, family, or even producers around to see them do it. Hulu and Netflix.Justine: The Great. An “occasionally true” look back at the reign of Catherine the Great, the devotee of enlightenment ideals who oversaw Russia during one of its most prosperous eras. Visually, it's a great period piece - but what sets it apart is the raunchy, smart, laugh-out-loud humor. Hulu. NON-SCREEN 'KOSELIG' IDEASTaylor: Put together a puzzle unlike any other. Rebecca: Keep yourself cozy with a rubber hot water bottle. Jessica: Make yourself some glogg.Justine: Throw a fantastic winter banquet, with the help of How to Eat a Peach by Diana Henry. Justine's bonus recommendation (excellent on its own or paired with The Great): The Dawn of Everything by David Graeber and David Wengrow, a book about freedom, the Indigenous influence on the Enlightenment, and what on Earth our ancient human ancestors were up to for hundreds of thousands of years.  CREDITSProduced and mixed by Taylor QuimbyExecutive producer: Rebecca LavoieAdditional editing: Justine Paradis, Jessica Hunt, and Rebecca LavoieTheme: Breakmaster CylinderAdditional music by Blue Dot Sessions

We were thrilled to welcome the incredible Diana Henry to Life on a Plate for this episode. She is one of our most beloved food writers, delivering a steady stream of delicious recipes into homes across the land via her cookbooks (including Simple and How to Eat a Peach), Telegraph columns and daily Instagram posts. Legendarily hard-working and prolific, Diana experienced severe illness during the past two years: it slowed her down a little but has not dimmed her spirit one bit. In this conversation with Yasmin Khan and Alison Oakervee, she talks about those frightening times, but also about her childhood in Northern Ireland, her first experiences of cosmopolitan London in the 80s, and the people, places and ingredients that inspire and delight her now.You can read Diana's weekly column in Waitrose Weekend and follow her on Instagram and Twitter @dianahenryfood.To find out more about the show, go to waitrose.com/podcast.Host: Yasmin KhanCo-host: Alison OakerveeProducers: Clarissa Maycock & Sera BerksoyExecutive Producer: Nikki DuffyEditor: Nathan CopelinA John Brown production for Waitrose & Partners See acast.com/privacy for privacy and opt-out information.

Today's episode is inspired by festive food, but not in an obvious way. We explore what fermentation can teach us about Christmas, learn how to make hoshigaki (dried persimmons) and spelt digestives, and explore the tradition of Stir Up Sunday. This episode is packed with tips for nourishing yourself with food and herbal remedies this winter, along with some gorgeous wintery words from some of our finest writers. With inspiration from Yoshihiro Imai, Nigel Slater, Lucy Brazier, Good Housekeeping Magazine, Danna Faulds, Rebecca Sullivan, Lisa Nieschlag, Lars Wentrup, Gizzi Erskine, Diana Henry, Ella Mills, Rukmini Iyer, and Elizabeth David.To be in with a chance of winning a signed copy of River Cottage Christmas by Lucy Brazier and a signed copy of my book Calm Christmas, head over to Instagram @bethkempton. The deadline for entries is 4pm UK time on Friday November 19, 2021. CLICK HERE to join the Winter Writing Sanctuary (my free two week writing course starting November 22, 2021)And if you want inspiration and guidance for doing what you love in the year ahead, don't miss our huge annual sale with up to 50% off online courses at Dowhatyouloveforlife.com, Makeartthatsells.com and Makeitindesign.com.Ingredients list for featured recipe (makes 16 biscuits):120 grams of cold unsalted butter, cubed120 grams of wholemeal spelt flour with a bit extra to dust120 grams of medium oatmeal or 60 grams of puffed quinoa 60 grams of soft brown sugar or 40 grams if you want a less sweet biscuit6g saltone teaspoon of baking powdera few drops of milk Featured in this episode:Monk: Light and shadow on the Philosopher's Path by Yoshihiro Imai Greenfeast (Autumn/Winter) by Nigel Slater The Christmas Chronicles by Nigel SlaterNew York Christmas: Recipes and Stories by Lisa Nieschlag and Lars Wentrup Nigella Christmas by Nigella Lawson Gizzi's Seasons Eatings by Gizzi Erskine From the Oven to the Table by Diana HenryQuick & Easy by Ella Mills The Green Roasting Tin by Rukmini Iyer Elizabeth David's Christmas by Elizabeth David River Cottage Christmas by Lucy Brazier

We're celebrating chicken in this episode with Diana Henry's outstanding cookbook "Bird in the Hand". A favourite of both Steve and Charlotte, they discuss their favourite recipes from the book. Watercress, with its lovely peppery flavour, is our seasonal ingredient and Charlotte shines a spotlight onto the Wallflower. Steve is struggling with a puppy that won't walk and there's a warming tip-of-the-week. Follow us on instragram and facebook and you can email us with your comments and suggestions for future episodes on voyagearoundmyaga@gmail.com --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Well, it's all go at Voyage Around My Aga! Steve received local venison and is revelling in country fashion, whilst Charlotte proves that she really does know what she's talking about. Diana Henry's From the Oven to the Table features as book-of-the-week and the featured ingredient is Fennel - no, its not seasonal, which Steve readily acknowledges and promises to do better next time. Two new tips are discussed and Charlotte talks about Hyacinths. If that's not enough, Steve discloses what happened the first (and only) time he drank absinthe and the pair wonder if having a weatherman living in the shed would be a good idea! Recipes discussed include pork belly, chicken with cauliflower and njula, roast squash with tofu, lamb fillet with herb butter and baked sausages with blackberries, all featured in From The Oven to the Table. Don't forget to subscribe, leave comments or email on voyagearoundmyaga@gmail.com --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Diana Henry has used her talent and cameras to capture history. Tomorrow night, she'll share some of her experiences, virtually, with the Photographic Society of Northwest Arkansas . Henry was the official photographer for the Women's National Conference in 1977.

Episode 59 February 18, 2021 On the Needles 1:10   The Throwover by Andrea Mowry-- madelinetosh vintage in Copper Pink, Danger Will Robinson, Farmhouse White and Nocturne (December 2018) (aug 2018/march 2020)-- DONE!!   Wayward Socks by Cookie A., Alisha Goes Around Richness of Martens Fingering in Genevieve (MCS) Feb 2012  (stopped b/c SM?)-- DONE!   Sock madness   Snap by Tin Can Knits, blues-- DONE! And different blues   Sian by Elizabeth Doherty, Three Irish Girls Springvale DK in Gatsby and Art Deco   Cloudbreak by Melanie Berg (this one is NOT a Ravelry link!)   On the Easel 13:45 Limn + Latitude interviewed a listener. (Thanks Tori!) Chatting about my detour into abstraction. Linden Sweatshirt from Grainline Studio. Ponte pants with Simplicity Pattern 9017. On the Table 27:22 Quinoa! Quinoa and bean salad from Rancho Gordo Vegetarian Chipotle Griddled chicken salad with chorizo & quinoa from Bird in the Hand by Diana Henry (sort of): chipotle, romaine not spinach or arugula, leftover veggie sausage Hazelnut gato with nutella whipped cream from Simple Cake by Odette Williams   Chocolate almond olive oil cake with raspberries Cocoa yogurt cake with berry glaze Yossy Arefi blog   Buffalo Chicken ring with homemade crescent dough. Smitten Kitchen Ultimate Banana Bread. PSA: parchment paper is not waxed paper. On the Nightstand 41:25 Before the Coffee Gets Cold by Toshikazu Kawaguchi, Geoffrey Trousselot (Translator) Red at the Bone by Jacqueline Woodson The Wife Upstairs by Rachel Hawkins (audio) Still Life by Louise Penny (audio) The Guest List by Lucy Foley Burn for Me by Ilona Andrews This Time Next Year by Sophie Cousens The Last Equation of Isaac Severy by Nova Jacobs Outlawed by Anna North The Four Winds by Kristin Hannah The Removed by Brandon Hobson The Walking People by Mary Beth Keane This is Happiness by Niall Williams  

Happy Valentine's Day! Episode ini gue buat khusus untuk merakayan Hari Kasih Sayang bersama mereka yang saat ini belum menikah namun sudah memiliki konsep pernikahan idaman dalam benak. Di episode kali ini gue mengundang Diana Henry yang akan berbagi tentang dream weddingnya saat single dan dijadikan sangat apik nan instagramable di hari pernikahannya. Seperti apa ceritanya? Cuss kita dengerin.

Many of us love cookbooks. For some, they are a useful tool, and for others a source of inspiration. But then there are those for whom they are a whole lot more. Emily Thomas meets two people who are obsessed with cookbooks, collecting thousands of copies, and building emotional connections with each of them. Irish food writer Diana Henry explains how books can become soulmates, and Californian chef Cindy Pawlcyn describes how it feels to have a collection built over decades, destroyed overnight. If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk (Picture: Pile of books. Credit: Getty/BBC)

In der Sendung stellen wir unter anderem das neue Kochbuch von Diana Henry vor und berichten über Fotograf Marc Theis, der in der Region Hannover unterwegs war.

Hanya dengan anggaran di bawah Rp 170 juta, dua influencer ini bisa mewujudkan pernikahan impian mereka dengan sempurna. Terutama Ankatama, MC sekaligus podcaster ini berhasil menyediakan katering yang lezat untuk hampir 1.000 tamu yang hadir di hari bahagianya. Bagi yang akan menikah di tahun 2021, jangan lewatkan cerita dan tips darinya dan dari Diana Henry, seorang digital creator, serta dipandu oleh Gyanda Agtyani, tentang bagaimana merencanakan pernikahan agar tidak melebihi budget, namun tetap artistik dan berkesan. Bridestory Unveiled adalah podcast persembahan Bridestory yang akan membahas tentang segala hal yang berhubungan dengan pernikahan. Tidak hanya soal persiapan pernikahan, namun juga tips hubungan serta seluk beluk kehidupan rumah tangga. Follow Bridestory, The Bride’s Best Friend, dan Hilda by Bridestory di Instagram. @thebridestory @thebridebestfriend @byhilda

Have you ever wondered how the science of cooking works? After falling in love with cooking as a grad student, Nik Sharma discovered a lifelong passion for using science to better understand food and to better understand science. Today he uses his dual expertise in science and cooking to teach home cooks how to up their game via his writing on Serious Eats and via his blog, A Brown Table. He's also the author of a truly stunning and informative cookbook called Season: Big Flavors, Beautiful Food. In this charming and informative conversation we cover: How Nik went from a life in academia to writing a food blog and publishing cookbooks How you can apply scientific principles to become a better cook How to properly clean and sanitize your kitchenWhat spices, ingredients, and cookbooks Nik recommends having in your kitchenHow Nik wants his work to be reflective of, but not defined by his experience as a gay Indian immigrantWhether you're looking for ways to become a better home cook or want to dive headlong into the weeds of food science, this episode has something to teach you. Episode Show Notes:Learn more about Nik by visiting his website, reading his blog, buying his books, and checking out his Instagram page. Nik is an expert on spices. His favorite spices to have around the kitchen are Garam masala, Za'atar, Baharat, Shichimi Togarashi, Urfa biber, Aleppo Pepper, Marash Pepper, and Smoked Salt. Nik recommends steeping dried chili flakes in vinegar to infuse their flavor into the vinegar. This could form the flavorful base of a hot sauce! Here's a Harissa recipe Reilly highly recommends. Check out Nik's blog post all about the chemistry of vegetable stock. Nik's advice on sanitizing your kitchen during COVID-19 is a must-read. Nik's top cookbook recommendations are How to Eat by Nigella Lawson, Jenis Splendid Ice Creams at Home by Jeni Britton Bauer, Gluten-Free Flavor Flours by Alice Medrich, and The Food Lab by J Kenji Lopez-Alt. Nik has been loving watching the Miss Marple TV series and the Father Brown detective series to unwind from work. Nik admires the Irish food writer Diana Henry.

The Gifts of the Magician & The Great Historical Oxtail Mystery In which I explain how the wonderful story of Gifts of the Magician is connected to Oxtail via an extremely tenuous link and actually quite an interesting history. Story - The Gifts of The Magician adapted from Andrew Lang's Crimson Fairy Book Recipe - Braised Oxtail with Orange & Star Aniseadapted from Diana Henry's Recipe This story is Finnish in origin from the Finnische Marhchen, it shares similarities with the The Magician's Horse, Iron John and the Hairy Man. The dispossession of a weak king occurs in various other stories, most notably The Firebird and Princess Vasilisa from Russia, The Grateful Beasts from Hungary and a Breton fairy tale called King Fortunatus' Golden Wig. A weak king often results in a a strong clever queen and I must admit to twisting this story slightly in this direction. The Great Historical Oxtail Mystery, associated research material and further reading can be found on my blog Hestia's Kitchen where I indulge myself in food history.

Meltdown time here in Mallorca. The Yank is mentally stifled with the heat whereas The Limey is just too damn hot. Luckily we cooled down with a delicious Malvasía from Bodegas Vi Rei (and the equally gorgeous rosé - highly recommended). How to Eat a Peach by Diana Henry is a swoony elegant example of masterly food writing. The message? Eat seasonally, eat simply, eat local....Beware of endless doom scrolling... Maxwell, Epstein, Trump are all in the headlines - but where's Prince Andrew? Support the show (https://www.buzzsprout.com/210926/podcast/website)

I'm sharing the quarantine cookbooks and recipes that have been the most used and helpful to me during these first few weeks of the global pandemic. These are the titles that have been feeding my soul, my tummy, and aligning with my community. I’ve been buying a local CSA box from Local Roots NYC, while independently supporting my favorite Greenmarket farmers.  When I get my Local Roots CSA subscription box delivered, I go straight to the indexes of my favorite cookbooks to uncover any recipes I can create with my new produce finds. What have you been eating? Show me your meals on Instagram and Twitter using #BriBooks. Subscribe to our newsletter bribookspod.com/newesletter and check out more behind-the-scenes photos on bribookspod.com!  Bri Books 6 Best Cookbooks for Nourishing Meals During Quarantine 3:00 - Book 1: “From the Oven to the Table: Simple Dishes that Look After Themselves” by Diana Henry. Thanks to the Local Roots CSA, I’ve been able to experiment more with cooking meats! This cookbook is full of tips on what to look for in your fresh produce and ingredients. The recipes are so simple, and they make you feel alive from the inside out. 6:30 - Book 2: “How to Cook Everything” by Mark Bittman. I mentioned this book on the Bri Books episode “How to Build Confidence in the Kitchen” featuring Danielle and Sherrod of “Slice and Torte” Podcast. This cookbook is where I go for technique and ingredient-specific help. For example, I was in search of a chili recipe to make with my Local Roots ground beef, and found the perfect one in “How to Cook Everything” (pssst…here’s the recipe.) 8:20 - Book 3: “Every Day is Saturday: Recipes and Strategies for Easy Cooking Every Day of the Week” by Sarah Copeland. This cookbook is the ultimate comfort food companion. Every recipe tastes like you’re eating at your favorite neighborhood joint; these recipes are 100% restaurant-worthy quality. I love Sarah Copeland’s ‘catch-all’ take on easy, leftovers-based, nibbly Sunday night dinners. The meals in this cookbook call on ingredients you already have--especially the mains! The "Every Day Is Saturday" cookbook reminds me to be my own best chef.  11:40 - Book 4: “Jubilee: Recipes for Two Centuries of African-American Cooking” by Toni Martin-Tipton. I mentioned this book on the “5 Most Delicious Cookbooks” episode of Bri Books. This book brings together the depth of African-American cuisine and techniques, and shines a loving light on the roots of American food. This cookbook is built on learning and sharing our knowledge, and I’m 100% committed. 13:00 - Book 5: “Vegetable Kingdom” by Bryant Terry. Terry is a James Beard Award-winning chef, educator and author of the iconic book “Afro-Vegan.” Terry’s renowned for his efforts to create a healthy and equitable food system. This cookbook is already inspiring the ways I take in the fresh flavors of spring. 14:50 - Book 6: “Cook Beautiful” by Athena Calderone, which I discovered at Sezane, one of my favorite French brands. Athena is a creator of beauty, a stylist, a lifestylist, an interior expert and advocate, she breathes life/ texture creativity into rooms. In this cookbook, she reveals the secrets to preparing unforgettable meals. You can feel how Athena loves to create a sense of belonging and warmth in both food and in life. One of my favorite things about the book is that it’s broken into seasons--you can come back to different sections for inspiration! Athena was featured on Glamour.com as 1 of 11 female interior designers to support (and follow on Instagram). Athena Calderone’s entire ethos is that you don’t need a sprawling space and an endless supply of farm-fresh food to live well— just need a bit of tender care, attention to detail, and inspiration. But the farm-fresh food doesn’t hurt ;) (Hiii, Local Roots!) What have you been eating? Show me your meals on Instagram and Twitter using #BriBooks. Subscribe to our newsletter bribookspod.com/newesletter!

It's North London once again this week for a very special visit with the legendary food writer Diana Henry! Diana is the Sunday Telegraph's award winning food writer and author of eight books about food, culture, travelling, recipes and more food! We talked to her about her 4000 strong cookbook collection, meals in books, bleak cottage reading and favourite menus.BOOKSDaisy Buchanan - The SisterhoodDale Shaw - Painfully British HaikusDiana Henry - From the Oven to the TableDiana Henry - How to Eat a PeachClaudia Roden - Book of Middle Eastern FoodUrsula Sedgwick - My Fun To Cook BookPrue Leith - Entertaining With StyleLaura Ingalls Wilder - Little House on the PrairieAlice Waters - Chez Panisse CookbookJane Grigson - Fruit BookMolly O’Neill - Well Seasoned AppetiteMary Berry - Hamlyn All Colour CookbookJulia Child - Mastering the Art of French CookingDiana Henry - Crazy Water Pickled LemonsDavid Sedaris - Santaland DiariesSybil Bedford - JigsawNoel Streatfeild - Ballet ShoesNoel Streatfeild - Bell FamilyClarissa Hyman - TomatoSamin Nosrat (Ed) - Best American Food Writing 2019Alison Roman - Nothing FancyHans Christian Anderson - Complete Fairy talesS Beltyukov - Leo Tolstoy's Family Recipe BookLeo Tolstoy - Anna KareninaCatherine Cheremeteff Jones - Year of Russian FeastsSeamus Heaney - NorthAD Miller - SnowdropsHanya Yanagihara - A Little LifeRichard Yates - Revolutionary RoadRichard Ford -

As we move into fall, our pull to the oven grows stronger. Cooking in the oven is not only soul-warming, but it happens to be a real time-saver. Food writer Diana Henry has spent nearly two decades traveling across the globe for culinary inspiration. However, inspiration for the recipes for her latest book, From the Oven to the Table, began much closer to home -- with her oven. Diana spoke with contributor Shauna Sever and shared two of her favorite recipes for chicken thighs: Chicken with Prunes, Potatoes, Cauliflower & Harissa and Chicken with Feta Cheese, Dill, Lemon & Harissa Yogurt. Broadcast dates for this episode: October 8, 2019

Apple: Recipes from the OrchardBy James Rich Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.James Rich: Hi, I'm James Rich, and I'm the author or Apple: Recipes from the Orchard, which is out now.Suzy Chase: Apple is a celebration of this humble fruit. What inspired you to write this cookbook?James Rich: That's quite an interesting question, actually. My family, we have a cider farm in Somerset in England, where I'm from. It's been going for generations, and even before we had the farm we were working on the land and working within the fruit and vegetable industry in Somerset for centuries before that. So for me, it represents home, and the inspiration behind focusing on apple in the book is because... it's to link back to my family. It has multiple meanings for me, but also for us as a culture as well. I think it has a number of meanings for us in culture through history and religion, even. It's got multiple meanings, but for me it's something that represents home.Suzy Chase: Did you include any old family recipes in this cookbook?James Rich: Yeah, I did actually. The cider farm back at home, we actually have a restaurant there, as well, so the idea for the cookbook came to me many, many years ago when I worked there as a teenager. We'd use the produce from the farm, the apple juice and the cider, the hard cider it would be called in America, we used those, obviously, in the dishes that we served. We used to have customers come in and ask us about how we used the produce from the farm in the dishes, so we thought about maybe writing out a leaflet or some information about the recipes and sharing them with customers.James Rich: When I actually started writing it a couple of years ago, I was able to go back to the farm and talk to them about those dishes years ago, and include some of them in the book like the stews, pies and things like that. They're slightly, slightly edited versions to what we used to put in the farm, but there's some old recipes in there that we've updated for 2019.Suzy Chase: Wait, you call our hard cider your apple cider?James Rich: Hard cider in the US is just cider in the UK. So, when I say cider, I'm talking about the alcoholic beverage. When I say cider in America, you're talking about apple juice, right?Suzy Chase: Yeah.James Rich: Yeah, non-alcoholic. Cider in the UK has got alcohol in it. It's very confusing.Suzy Chase: So, what do you call the non-alcoholic one?James Rich: Just apple juice.Suzy Chase: Okay.James Rich: Yeah.Suzy Chase: I'm taking notes.Suzy Chase: So, a little history. Where did the apple tree originate?James Rich: Interestingly, the apple tree, originally, is from an areas that's known as Kazakhstan. Out there, they actually have forests. They still do, apparently. I'd love to visit it. Hopefully will be able to one day. They actually have forests of apple trees out there, and if you go out there this time of year, obviously all of the trees are covered in the glorious fruit. The smell must be amazing.James Rich: It originated in that part of the world, and then, through various empires and things, the Roman Empire was crucial in moving the trees around with them as they conquered various parts of the world. Much of the spread of the tree happened during the Roman times. They figured that the apple was, obviously, a very hardy fruit, it's very nutritious, and it was easily stored over winter. So the uprooted some of the trees, I imagine, moved it around their ever-expanding empire, and helped share the fruit to new groups of people and embed it in our everyday life. You can find apples in every single country in the world now, they're so far reaching.Suzy Chase: As you said, you're a master cider maker's son, and your family has been making a living off the land for centuries in Somerset, England. Tell me about one of your fondest memories growing up around the apple trees.James Rich: Oh, I have loads. If you ever get to visit Somerset, I would really encourage you to. We live on the Somerset Levels, which is a very flat part of the country. They Levels are below sea level, so they tend to flood quite easily. In the winter, it's quite a wet environment, but because of that and because of all the water, it's absolutely vibrant green. It's just such a beautiful place, and we're surrounded by all of these wonderful apple trees that grow really well in that part of the world.James Rich: Lots of memories. My dad, obviously, he would be, this time of year in the last part of the year, he was pressing the apples, but in the early parts of the year he was pruning the trees. So, when I was younger, I have many memories of me and my sisters going with him to work and running around an orchard while he's pruning trees and digging, ferreting in ditches and thickets to find little animals, toads and things like that. Having a whale of a time getting lost in this magical world under the trees. It's very evocative for me. This time of year, as well, if you go around September-October when the apples are being pressed, the farm smells of that beautiful crushed apple smell. I've got very found memories of that as well.Suzy Chase: I don't think I know anyone who doesn't like apples, do you?James Rich: No. Funny story. When I was writing the book, I haven't met anybody who doesn't like apples; however, I do have a friend who, when I was testing the recipes... I don't know about you, if you've ever tested recipes, but I can only test them so many times before I lose the ability to be critical or even taste them, which is obviously quite important if you're writing about food. So, I went on social media, spoke to some friends, and said, "Look, if I send you some recipes, can you test them for me?" Obviously, I'm writing an apple cookbook and it was known then that that's what I was doing.James Rich: I sent one to one friend, it was the tumeric and apple soup, and I said, "If you could just give it a test. Let me know, be as critical as you want when you come back." So she made it. She got back in touch with me and said, "Oh, I've made the soup." I was like, "Oh, brilliant. What did you think?" She said, "It was okay, but I don't really like apples in savory dishes." So, I was like, "Oh. I'm not really sure what we can do for you, then." It was very good. She did like it, but she wasn't so keen on apples in cooking, so I suppose the book's maybe not for her.Suzy Chase: I get that, because I love raw apples, but I don't love apples that have been cooked. It changes the crunchiness, it changes the consistency of it. I get it. I'm with her a little bit.James Rich: Yeah. There's a recipe in the book, which I've made a couple of times as I've been doing events launching the book, which is an apple, coconut and ginger curry, and that generally is one dish in the book that people really question. They're like, "Oh, really? How does apple work with a curry sauce?" That recipe, specifically, has its roots in the Caribbean and in Sri Lanka, where they use a lot of fruit and spices together. I personally think it's delicious, but it is one of those, we would say in the UK, a marmite meal where you either love it or you hate it.Suzy Chase: Yes. So, this is a really good story. Tell us about the drinking water situation in Somerset.James Rich: Oh, yes. As I was saying, Somerset is below sea level, and when we have a lot of rainfall that often means that the land floods. In centuries gone past, it would result in the water stagnating and not being incredibly healthy to drink. And actually quite dangerous; it could kill you if it was mixed with something not very friendly. In the very old days, the local landowners and farmers would make cider and beer as a form of payment for the landworkers, and they would take that as payment because it was a form of healthy hydration. So, you'd be allocated an amount you could drink every day. I don't think it was, probably, quite as alcoholic as the hard cider we have today, but the fermentation process and mixing it, it kills all the bugs and the bad things in the water. It brought it back round to being a healthy form of hydration for people.James Rich: So, apples and cider, it's not just a fruit and a drink that we enjoy today at our leisure and we have a great time sitting in a nice square or in the beer garden in a pub, enjoying it on a nice hot day. It actually has roots in that part of the world as being something that was really, really fundamental to society. So it's an important thing.Suzy Chase: I feel a little badly for the apple because it's been labeled a forbidden fruit, and lots of other negative connotations.James Rich: Yeah, it has. It goes well back into religious culture, and I think it's a really unfair label. It's super healthy, it's packed full of vitamins. Yes, of course, it has natural sugars. It's much better. I think that we should revisit our love for this fruit because it would be much better if we snacked on things like apple and other fruits, rather than reached for our refined sugar snacks that we tend to have today or fizzy pop and things like that. So, I think it's an unfair label, but I think people are getting it again now. I think it's having a bit of a resurgence, hopefully.Suzy Chase: Growing apples is no easy business. Describe how they're selected and picked.James Rich: The tree is grafted together. If you need to make a new variety, you'll make a parent stock and you'll graft those two stock together to formulate a new type of apple. So, you can find trees that have multiple different types of apple on them. You can have one tree in your garden that has, say, a cooking apple and an eating apple, an apple fruits in very late August and an apple that fruits in, maybe, October time. Just on one tree because of the way that you draft the young tree to an older version of it. It's a very technical way of growing fruit, but it results in really hardy trees and really hardy fruit stock, which is really important.James Rich: Then, the farmers or the cider makers will go out and assess the types of apple that they want to use. There are absolutely thousands of different varieties in the world. I think it's about 7,500 globally, different varieties of apple. I think, in the US, it's about 4,500 that you grow there, and I think we're about 2,500-3,000 in the UK. There are so many to pick from, and there are constantly new varieties being added. Whether there's some with a higher sugar content for a juice, or whether it's something that's a little bit more bitter-sharp for cider or even cooking, there's an apple for everything. There are apples that have pineapple notes, or even a tobacco taste or strawberry, and there are others that are just very, very sharp, standard apple flavor. It's a very interesting topic, and if you spoke to my dad, who is the master of this, he would talk for hours on how you propagate and grow apple trees.Suzy Chase: So, how are they picked? Is there a machine?James Rich: It's actually better for cider if the apples drop. They drop to the floor, which means they're super, super ripe, and they can then be picked up by a machine or handpicked, depending on the size of the orchard. My family source the apples all from local orchard owners. We obviously grow some ourselves and have our own orchards, but there's never enough to fulfill demand so they always buy them in from other sources, from other orchards. But because a lot of these orchards in that part of the world are super, super old, you sometimes can't get machinery around the trees, so you have to go and handpick, which obviously takes a bit longer. Generally, you'll wait until they drop to the floor, and then you'll pick them up by machine or by hand, or give the branches a little shake to make the ripest apples drop and pick them that way. But yeah, it takes a long time.Suzy Chase: You were talking about all of the varieties. Is there a market for all of these different varieties of apples?James Rich: No, and it's a real shame. When I started writing the variety section in the book, I wanted to try and include as many different varieties, and as many weird and wonderful varieties, as possible, but there are so many, it was practically impossible to do. There are specialists, and I really encourage people to speak to their local farmers market or do some research and find some local growers, there's some amazing ones in the US, who specialize in heritage varieties, older varieties, and something that's a little bit different because you've kept the integrity of the apple that's been there for such a long time. The taste is amazing, it really bursts in your mouth, the juice is often much better. They'll always be seasonal, as well, so you can only ever get them at the time that they're available.James Rich: I put a note in the book just encouraging people to go out and find local growers and sources for different types of varieties, because you can really have a play with those within your food. Like I said, they have multiple different flavor notes in the different varieties, so you can have a play with what works better for the dish that you're creating.Suzy Chase: What's your favorite apple in the US?James Rich: What I see a lot of there is the Macintosh, which is quite a standard variety that's available in supermarkets. It's a good generic apple and, I think, will work really well in salads as well as baking them for a desert would be delicious as well.Suzy Chase: What's your favorite in the UK?James Rich: My favorite in the UK is the Cox's Orange Pippin, which you obviously have in the US as well, so maybe I should have said that.Suzy Chase: What's it called?James Rich: It's called a Cox's Orange Pippin, and it is a very, very old variety. It's quite small, red-green color, quite sharp, but it's actually a parent apple to many of the more popular apples on the market now. If you go up the family tree of the apples, you'll often find the Cox's Orange Pippin there. It's a great apple for dicing up and throwing in a salad, very hardy, but packed with flavor.Suzy Chase: You were talking about the weird and wonderful, and I read about the Knobby Russet, the ugliest apple in the world. That made me laugh.James Rich: Yeah. Awful. That's an awful description of it because I think it's one of the most wonderful apples in the world. You don't tend to see them very often, even over here, because they have quite a hard, textured, brown skin on, and people get turned off by that. They like to see what we've been shown as being the more-preferred varieties, those shiny red- or green-skinned apples that are obviously, clearly very crispy and juicy, whereas these are rough to touch, they're a little bit brown, and they don't last as long as the other varieties do. But they are absolutely delicious, they've got a beautiful, sharp, almost creamy juice to them, and they're great in a whole variety of cooking. Actually, I love juicing them in a smoothie or something because the flavor is so distinctive.Suzy Chase: So, I love using apple cider vinegar, and I've never thought of making it at home. You have a recipe in the cookbook. Can you describe it?James Rich: Now, this is an unfiltered cider vinegar, so you will get the mother, the sediment that will collect at the bottom. So it's not as clean and crisp as the ones that you'll find in the supermarket, but it's very easy to make. What I tend to do is keep the cores and the skins of apples. So, if you're cooking, when I've cored and skinned the apples that I'm cooking with, I'll throw the cores and skins into a little bag and pop it in the freezer until I have enough to make a big batch.James Rich: Then, you add filtered water to the skins and the cores, and a little bit of sugar. What that helps do is helps ferment it. Just leave it in a dark, dry place for about... keep on checking it, but it can take anything from a couple of weeks to three-four weeks for it to ferment. It just sits there, really, and will gradually turn to vinegar. Then, once it's done, around three-four weeks, take it out, strain the apple pieces out of the liquid. Some of the sediment will still come through, so unless you have a proper filtration system it's never going to completely remove the sediment. It's fine, it's not going to hurt you. Then you have your own apple cider vinegar. Very easy, it takes a minute.Suzy Chase: As you wrote, "A book about apples wouldn't be complete without the king of apple deserts, the apple pie." Talk to me about your hunt for the perfect American apple pie.James Rich: I'm very nervous about this.Suzy Chase: Hit it!James Rich: When I was talking to my publisher about the recipes that we were looking to include, I thought, "Oh, I can't include an apple pie because everybody knows how to make that or they have their preferred recipe that's been handed down through the years," but we decided that we should make an attempt to celebrate the American apple pie. I'm very fortunate and have some friends in the US who I talked to about their recipes for apple pies, and their mothers' recipes and grandmothers'. To be honest, you're very protective of your recipes! You didn't want to give away the secrets very much, but I could glean some insight into what people like about it and what people don't like about it. I think the crust is something that you are very, very keen on.James Rich: I also did some research into... I was like, "Right. What's epitomizes America and American apple pie?" I was like, "Well, the kitchen at the White House. Let's see what they use." There was an interview done many years ago, I think it was Obama who was in the White House, so maybe not that long ago... There was an interview by the head chef at the White House who talked about the apple pie that he serves there that, apparently, Obama was very keen on. It talks about using the lard and everything in the pastry, and using a nut so it's like a nut crust in the pastry. So I thought, "Oh, brilliant. I'll try that."James Rich: I tested a recipe with some different varieties of apple. You've got Bramley apples, cooking apples, as well as things like Granny Smith in there, which help give that sauce-and-apple-pieces texture to the sauce. There's a little bit of spice in there too. The key thing, I think, is the crust. We make a hazelnut crust on my pie, so I just make a very basic short crust pastry with some hazelnuts in, as well, and some extra sugar, and bake that. The crust becomes almost like a kind of biscuit, so it's very tasty. I'm hoping that it's a kind of ode to the good old American pie and that people like it, but we'll see.Suzy Chase: Yesterday I made your recipes for the all-American apple pie and the apple and rosemary cake. Describe your final version... Well, you kind of already did this, but give us little bit of overview of the American apple pie.James Rich: The American apple pie, it has a filling that's made up of a variety of different apples. The nice thing about it is that you can, like I was saying earlier, go out and find apples that are potentially new to you, try them out, and decide what your preferred combination is. In there I've got cooking apples, which I think are essential for an apple pie because they break down and they give that lovely, gooey sauce, which I love. I've also got Granny Smith in there, a hard eating apple, which will cook but it keeps its shape. It won't lose it, so you can get that nice... when you cut into a pie and you get that segment, you can see the layers of the apples. Then, I sometimes also put another, red eating apple in there. I sometimes have three varieties, which is quite nice. So, a mixture of varieties in there with some sugar, some cinnamon; got a nice, spicy mix.James Rich: Then, the crust is the hazelnut crust. A short crust pastry mixed with some ground hazelnuts, a little bit of extra sugar in there, which creates a kind of biscuit-like texture to the crust, which I think is lovely. Pastry can be a little bit more tricky to work with because of the hazelnuts, but if you master it then it's definitely worth it. I promise.James Rich: Then, the rosemary cake is an apple loaf with rosemary in. It was a recipe I actually make accidentally. I was making some standard apple loaves and testing the different varieties, and then randomly put in a sprig of rosemary on top of one of the loaves I was testing. It came out and it tasted really delicious, so I upped the rosemary in it, I think I added some almonds on top, and we have our final rosemary cakes.James Rich: Those are actually two of my favorite. The rosemary cake, I think, is actually really good. I like it a lot.Suzy Chase: Oh my gosh, it smells as good as it tastes.James Rich: Yeah, it does, doesn't it. It fills the kitchen.Suzy Chase: Oh my gosh. There's quite a bit of lemon in it, so the rosemary-lemon-apple combination is delicious.James Rich: I wish that was me planning it and being very strategical in the way that I was writing, but it was a total fluke!Suzy Chase: Well, we're thankful for that fluke.Suzy Chase: Now to my new segment this season called My Favorite Cookbook. Aside from this cookbook, what is your all-time favorite cookbook and why?James Rich: Oh, that is such a hard question! Okay, I'm going to give you two or three, and then I'll pick my favorite.Suzy Chase: Okay. Drum roll. Here we go.James Rich: Okay. I grew up in the UK, and over here, I don't know if you're aware of someone called Delia Smith.Suzy Chase: No.James Rich: She is absolutely huge in this country. She basically helped a whole generation of home cooks learn how to cook. She's similar to Mary Berry on Bake Off, that ilk of general icon. Anyway, she released a book called Delia's Cookery Course, I think it's called, which she broke down into three or four volumes, when I was about 10 or 11. I remember getting those books as gifts for my birthday and Christmas and absolutely devouring them, loving the way that she wrote and the pictures. She really stripped it back, so she was teaching you how to boil everything, from an egg to make a stew, as the books progressed. I really love those, and I've got very happy memories of reading those books.James Rich: My two favorite food writers, one is Nigel Slater, who I absolutely love. It's not a cookery book, but I've recently re-read his book Toast, which is about his life growing up with food. Which I love, I love that. Then, his later cookbooks as well, which I think are amazing.James Rich: Then, my ultimate favorite is Diana Henry. I'm a huge Diana Henry fan. I think that the way that she writes... I don't think there's anybody else like her. Her book A Bird in the Hand, the chicken book as it's known in my house, I think that's my all-time favorite cookbook. I just love that book. I think it's so interesting that she's taken one topic, one ingredient, and she's created about 80 recipes, and they're just a whole ton of ways that you can cook with chicken. The way that she describes her early memories of roasted chicken and things like that is just amazing. So, I think that is my favorite all-time cookbook.Suzy Chase: One last question before we wrap up. I wanted to ask you about apple cider donuts. So, in the fall, our farmers markets sell these delicious apple cider donuts, and I didn't see it mentioned in your cookbook. Do you have these in England?James Rich: No, that's not something we have. I think, correct me if I'm wrong, it's the glaze, isn't it, that's apple cider.Suzy Chase: No, I think they work the apple cider into the mix too.James Rich: Oh, right. Okay. No, that's not something we actually have here, hence why I didn't include them. I have got some apple fritters, which are very similar. It's kind of like a donut dough.Suzy Chase: Yes, we know what those are.James Rich: Yeah. That's the closest I've got to it, but I'd love to try one of those. I haven't tasted one. I'm going to be back later on in the year, so I might go and find them in the farmers market.Suzy Chase: Yes! Definitely.Suzy Chase: So, where can we find you on the web and social media?James Rich: You can find me on Instagram, james_rich, and also my website, which is brand-new and I'm trying very hard to keep it updated, which is jamesrichcooks.com.Suzy Chase: Thanks, James, for coming on Cookery by the Book podcast.James Rich: Thank you so much for having me. It's been really fun. Thank you.Outro: Subscribe over on cookerybythebook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

This episode Lara interviews Diana Henry in her kitchen about her newest cookbook, From the Oven to the Table. (https://www.booklarder.com/books/info/from-the-oven-to-the-table). Diana discusses where she gets her inspiration, what her sons think about her work and much more. Enjoy this interview and purchase your copy of From the Oven to the Table here. (https://www.booklarder.com/books/info/from-the-oven-to-the-table) From the oven to the table https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/Za5fYmKq.jpg Special Guest: Diana Henry.

This week, we’re excited to welcome SARAH COPELAND to Salt + Spine, the podcast on stories on cookbooks.Sarah is the author of Every Day is Saturday, Recipes + Strategies for Easy Cooking, Every Day of the Week She also wrote The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.The former Food Director of Real Simple magazine, Sarah has also worked for Oprah Magazine and helped launch Food Network Magazine. Today, her recipes appear in outlets including The New York Times and Saveur.In today’s episode, we talk with Sarah about how she develops recipes, how a Diana Henry cookbook impacted her, and how she tackles weekend-style cooking on weeknights.Bonus Salt + Spine Features:Recipe: Johnny Cakes with Rhubarb and Sour CherriesRecipe: A Chocolate Chip Cookie for Modern TimesBuy the Book: Omnivore Books | Amazon See acast.com/privacy for privacy and opt-out information.

directed by Katherine M. Carter, with musical guest Olivia K "Set in Atlanta, this story tracks Lola, a girl with a unique upbringing as she tries to find some sort of companionship in Damian, who isn't quite her parents idea of the boy-next-door. They don't come from feuding households or warring gangs, but what begins as lighthearted quickly becomes life-threatening. In this intersectional tragicomedy, we explore how love can be blind in a world where justice never is."  Cast includes Donnell E. Smith, Kendra Holloway, Eric Lockley, Kelly Bennett, Diana Henry, and Matthew Cohn Learn more about your ad choices. Visit megaphone.fm/adchoices

directed by Katherine M. Carter, with musical guest Olivia K "Set in Atlanta, this story tracks Lola, a girl with a unique upbringing as she tries to find some sort of companionship in Damian, who isn't quite her parents idea of the boy-next-door. They don't come from feuding households or warring gangs, but what begins as lighthearted quickly becomes life-threatening. In this intersectional tragicomedy, we explore how love can be blind in a world where justice never is."  Cast includes Donnell E. Smith, Kendra Holloway, Eric Lockley, Kelly Bennett, Diana Henry, and Matthew Cohn Learn more about your ad choices. Visit megaphone.fm/adchoices

At the start of 2019, we recall some of our favourite interviews from 2018 with a guest co-presenter, Hannah Noonan. We return to Food on the Edge where we talked to How to Eat a Peach author, Diana Henry. We enjoy a visit to the world's most famous department store, Harrods, to meet Ann Dunne, Head of Product Development and find out about the newly refurbished food hall and finally we are aboard a ferris wheel in Co Wexford with Bean and Goose's Karen and Natalie. Best Possible Taste is sponsored by TheTaste.ie

"I am not a chef. I am not even a trained or professional cook. My qualification is as an eater." So writes Nigella Lawson in the preface to her first book 'How To Eat', published 20 years ago. In this programme, Nigella shares the food memories, the dishes and flavours which have shaped her life. Being taught to cook by a mother with eating disorder, balancing a career in journalism with cooking for young children, what food means when you lose those closest to you, and how navigating a rise to food-icon status sometimes feels like joining the circus. When food writer Diana Henry read 'How To Eat' for the first time, it was on a rainy afternoon after the birth of her first child. Nigella's recipes got Diana back into the kitchen and when she said so in a recent article, she realised the electric influence Nigella has had on home cooks all around the world. Now Diana joins Nigella at home in the kitchen to talk life, death, and roast chicken. Marmite sandwiches to 'Steak Mirabeau', grouse to goose fat to Christmas "goddess". This is Nigella in her own words. Presented by Diana Henry Produced by Clare Salisbury

My 2018 Cookbook Year in Review with Bonnie Benwick, deputy food editor and recipes editor of The Washington Post. (Photo credit Deb Lindsey for The Washington Post) Intro: Welcome to The Cookery By The Book Podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Bonnie Benwick: I'm Bonnie Benwick, deputy food editor and recipes editor of The Washington Post Food Section.Suzy Chase: So you're the deputy food editor and recipes editor of The Washington Post, where you've worked since 1989. How old were you when you discovered your love of cooking and cookbooks?Bonnie Benwick: I think cooking, definitely when I was about nine years old. My mom was a nurse and so she wouldn't be at home when I came home from school. There was an afternoon help to sort of, it was not quite a babysitter, not quite a maid type person, but just someone who was around because it made my parents feel better about that. But my mom would leave instructions or she would call me from the office and say, "Take this out of the freezer." She was a big freezer cook. Defrost vegetables, put them in a pot, do this, do that. I was kind of her prep cook from very early on. I remember when I was nine I also had my first experience with a pressure cooker, you know those scary kinds with the-Suzy Chase: Yes.Bonnie Benwick: Reports things landing on the ceiling, which never happened to me, by the way. But my father really liked tongue and that's kind of one of the scummier things to cook in a pressure cooker, I think, but I was all in. That was my job. Also made borscht for him. He came home almost daily to have lunch and borscht was his thing. So between that and whatever, I was totally ... I'm just in love with making things in the kitchen, creative and fun and you get to eat it. Cookbooks, I think I ... That's a little harder to pin down for me. My mom had an old settlement cookbook that we might talk about later that she got when she was married. I used to look through that a lot and ask her questions, but she wasn't really a cook by the book kind of a person. I had an aunt who devised her own recipes and everything that she made, she would label it with Aunt Sally's best blueberry muffins, Aunt Sally's best lemon pancakes. I just thought naturally, everything she made was the best. So that was kind of a segue to looking in books that had really good recipes. I guess I landed in this ... That's a scary number, 1989, isn't it? I came to The Washington Post part-time and then went full-time when my kids got a little older. I've been in the food section for almost half that time that I've been at the Post and that's really where I wanted to be. Luckily, I've just landed in this job where I get to look at all the cookbooks I want all the time and talk to the people who put them together, which is always kind of been a little thrill for me.Suzy Chase: In the first line of you December 11th piece in The Washington Post, you wrote, "To be honest, we compilers of Best Of lists are never quite sure about what you, dear readers, want most from the cookbook division." Could you take us through the process, like how many cookbooks do you start with usually and what's the criteria?Bonnie Benwick: Well as you know since you have a cookbook podcast, they tend to come out in publishing clusters during the year. There's a spring graduating class and there are some in the summer that have to do with summer cooking and grilling, but the fall is really, heading into September, that's really the big crush where people tend to remember books most, and give them as gifts, and book reviewers like myself will test out of them quite religiously because we get these advance copies, galley copies way ahead, months ahead of pub dates. So I try to remember the ones that come earlier in the year, but people tend to hold off and really wait. The big crush of them, like I said, is that fall time. I think I must look through several hundred books a year. I don't obviously get to write about all of them, but I can see a little bit about trends in publishing and what people were after. It wasn't hard to spot the dozens and dozens of instant pot titles this year.Suzy Chase: Oh yeah.Bonnie Benwick: So specific that it got down to six ingredients in 20 minutes in your so and so kind of instant pot. It was just like every ... And I think it's going to keep coming, by the way. But then the next sort of round, the books that I tend to stockpile on my desk, or under my desk, or in a special closet that we have. I'll put Post-It notes. I'm a Post-It notes person. I'll tag recipes that I'm interested in, and if a book has got a hefty number of them, I set it aside for a possible best of the year, and try recipes. You also probably wouldn't be surprised to learn that not all recipes in cookbooks work very well.Suzy Chase: Yep, exactly.Bonnie Benwick: Yep. For one reason or another, so we we just make sure that a book that I recommend to people I've been through and spot tested enough that I feel confident that they get good use out of it. I also tend to like a practical, tend to recommend a practical book, something that I think people will not just ... It's not really based on a trend or anything, but it's something that actually teaches them something, kind of a life skill like a bread book, for example, a bread baking book. They've just gotten much better describing things and giving you step by step photos and sort of eliminating a lot of the anxiety in that process, I think, for a lot of people, or trying to eliminate what seems like a hard time and hard work and this that and the other thing.Suzy Chase: I find I'm super interested in the story, if the cookbook comes with a story of a region or a culture.Bonnie Benwick: You mentioned that you like, your Nick Sharma's Season is your favorite of this year?Suzy Chase: Yeah.Bonnie Benwick: I think a lot of what his success was, he had this column in The Chronicle, but other than the beautiful brown hands photography that he did that had such depth to it, I think, it was not only the cuisine that he was cooking, but the story of his life, and what food means to him, and what goes into it when he's cooking. Don't you think?Suzy Chase: It was so heartfelt, and so real, and so honest. I think it's a story that we haven't heard before. That's what got me.Bonnie Benwick: Yes. It seems this year there were more voices. I went for ... I always try to have a more inclusive list in my list of the year, Best of the Year lists tend to be longer than everybody else's. I know I was kind of complaining about, how could I narrow it down, but it seemed to be echoed in several other end of the year lists that I've seen so far. It's like they're all, cookbooks are just getting better. It's not necessarily that they're getting edited better, but we're just hearing from more voices and there are more cuisines out there that are more accessible to people because of the way we shop, or available things online, or that we're all so interested in. There are more people who are reading cookbooks for the stories they tell, not just for recipes that they give you.Suzy Chase: Can you describe the overall quality of cookbooks released this year?Bonnie Benwick: I was pretty impressed. Even the instant pot books, they went after trying to show you specifically what I think is the cuisines that call for a lot of long, slow cooking, Mexican, Indian, even French, all the braises that happen in French cooking, just translate really well to the instant pot. You have to know what buttons to push and how long to do certain steps. The fact that you can sautee chicken before you stew it for minutes instead of hours, that kind of thing. I thought that was pretty good and there's also those books like the Japan book that I recommended. It was just to me a really beautiful attempt at picking and choosing Japanese recipes that are not intimidating, that don't call for a lot of ingredients, that don't have you making your own dashi every five minutes, although there is some of that. But I just thought it was a beautiful attempt at, and this has nothing to do with appropriation culturally. But the author, Nancy Hachisu lived there long enough that she was able to study the cuisine and cook with different Japanese cooks and chefs. So I felt that she had that western sensibility to translate and explain those recipes and choose the ones that she thought would appeal to people like me. So if you've been to Japan, if you're in love with the culture, if you like that way of eating, I thought it was a really nice entrée. Plus, it's just a beautiful book.Suzy Chase: Yeah. I find that all Phaidon books are beautiful, like coffee table books. It's interesting to hear how that cookbook rose to the occasion for you because sometimes I feel like they aren't really that practical, that they're more pretty to look at.Bonnie Benwick: Yeah, definitely. They care about the packaging of the thing, and usually there's some, I wouldn't call it a marketing device, but there's something about the way that they present the material and there's always so many recipes in every Phaidon book, right? There are like-Suzy Chase: A million, yeah.Bonnie Benwick: Yeah, and that you can't really, unless it comes with one of those little ribbons, how are you going to keep that open?Suzy Chase: Well, some of them come with two ribbons.Bonnie Benwick: That's true, I remember Spanish Foods or something from years ago. Yeah, but again, it's not like I've cooked out of a lot of them. So this was a bit of a surprise to me. They always look really pretty, but unless I'm totally wrong about this, it seems like those are kind of giftable. Is that a word? That's not a word.Suzy Chase: Yeah, I think it is a word.Bonnie Benwick: They're good for gifts. It's a book that you present to somebody else. I'm not sure that I've ever seen one that someone has just demolished by cooking through it and breaking the spine and doing something like that. So coffee table sounds about right.Suzy Chase: Cookbook sales soared 25% this year. Does that surprise you at all?Bonnie Benwick: You know, my editor Joe Union and Cathy Barrow, who is the author of Pie Squared, was also on my list and she's a columnist for us and a friend of mine. Full disclosure, she lives in DC. We're talking about this recently and I think that number might be a little skewed by the overall sales, but the book that's really crushed everybody else, and I'm talking Ottolenghi, and Ina Garten, and Dory Greenspan, and all the people that you think sell really well, 10 times over their heads, five times over their heads is the Joanna Gaines Magnolia Table.Suzy Chase: Really?Bonnie Benwick: Have you looked through that?Suzy Chase: Yeah. I've just flipped through it. Wow.Bonnie Benwick: Well, it's almost like food is an afterthought to this empire that she and her husband and their multiple children have built. It's that lifestyle branding, I think, that maybe she took a page from Gwenyth Paltrow or something, but it really seemed to click in. She has far outstripped Pioneer Woman, a distant second she is. But I think Joanna Gaines, I think for just fall numbers for her, I heard something like she had sold a million copies.Suzy Chase: Wow.Bonnie Benwick: That's just in September. Yeah.Suzy Chase: People love her.Bonnie Benwick: That's crazy.Suzy Chase: They make pilgrimages to that darn place in Waco that they have.Bonnie Benwick: Yeah, I think she made it a whole, revitalized the industry, and more power to her. I just don't know really where her recipes come from. I haven't researched it enough and I haven't cooked out of the book, although it's on my desk at work. I feel like I need to give it a shot because people are buying it for some reason, right? That alone I think has skewed the overall numbers. If you look at Publisher's Weekly stats, it tends to be not that much different from last year if you take her off the top.Suzy Chase: In the same vein, it's no shocker that I'm not a fan of celebrity cookbooks, so tell me about Cravings: Hungry For More, Chrissy Teigen's latest cookbook. That was on your list too.Bonnie Benwick: Yeah. The thing about her is I think she's funny. I do believe that she likes being in the kitchen, but the thing that she was really smart about is she got a very smart recipe developer-Suzy Chase: Adeena Sussman, yep.Bonnie Benwick: Absolutely. Don't we love her? We love her.Suzy Chase: We love her.Bonnie Benwick: Right. So you know the recipes are gonna be okay and it looks like and sounds like, by all accounts, they have a really good time when they're in the kitchen together. Plus, she's kind of, I'm a little bit of an evangelist in that if Chrissy Teigen has made it easier for some people to do more cooking or to see that there's a simple joy in it, then I can go there. She even included, I came across one recipe in her book that she said, the head notes really are entertaining, as she is, that she said something like, "Yep, this recipe was in the last book. It's so good we put it in here again. Sue me." It was just a whimsical thing. She can do it. She's a super celebrity star, mom, whatever. I don't know, it just kind of tickled me.Suzy Chase: I went to the book launch that she did with Twitter here in New York City. It was packed. The line was out the door and people were just excited about her food, about listening to her talk. She has a whole thing like Joanna Gaines going on too.Bonnie Benwick: Yeah. Does she have her own line of lamps, and sheets, and towels, and stuff like that though? I don't know if she's gonna do that.Suzy Chase: I think she has her own line of pots and pans at Target.Bonnie Benwick: Well, yeah.Suzy Chase: So there you go.Bonnie Benwick: We're just envious. We want our own line of pots and pans too.Suzy Chase: We're just bitter.Bonnie Benwick: Like I said, I'm happy for her and at least in celebrity cookbooks for sure, you're gonna come across 25 pictures of them in the pages of the cookbook? But hers are obviously staged and they're funny. Plus, she's kind of beautiful so it's something for everybody to look at.Suzy Chase: So onto Nigella, it's her 12th cookbook. What was special about this one, At My Table?Bonnie Benwick: Up front, I have to disclose I'm a total anglophile. Usually during the year, I troll BBC food, I read the columnists, I'm in love with Diana Henry. Ever since Nigella's first book, it seems like I've been following her. I think when the first one came out, the domestic goddess one, I was working in the commentary section, the outlook section of the Post, and it just so happened one of the editors had gone to Oxford with her and was a roommate with her for a time. So she told me this story about how Nigella used to throw these dinner parties all the time when she was in college. It seemed authentic. It seemed like her love of food and the fact that she was this homegrown cook, not a chef, was doing her own thing. She's got such a love of ... She's such a good writer. I love the way that she plucks words out of the air, that she'll call something squidgy and she makes it sound like a million bucks. She does have kind of an economy of language when she's writing recipes and head notes, but they tend to conjure these images that you get. I just like that she's keeping on, keeping on. It seems when a new book of hers comes out, and they haven't all been fabulous. I wasn't a huge fan of Nigellissima, whatever, her take on Italian food and stuff, but I just appreciate that she's still around and still doing her thing so well.Suzy Chase: I used to love that show.Bonnie Benwick: Do you like her?Suzy Chase: Yeah, I loved her show. Remember that show?Bonnie Benwick: Oh yeah.Suzy Chase: What was it called? Something ... I don't know. But she was a lot curvier.Bonnie Benwick: Yeah, she was in the kitchen. Yes, and she-Suzy Chase: And she loved to eat.Bonnie Benwick: But she's also had this ... Yes, that sort of late night thing in the fridge was just genius, right? Who else was doing that?Suzy Chase: We all do that, yep. I was so excited to see seven of the cookbooks on your list were featured on my podcast this year, which is super exciting.Bonnie Benwick: Don't we have good taste?Suzy Chase: Look at us. What about Secrets of the Southern Table by Virginia Willis? Talk a little bit about that.Bonnie Benwick: Have you ever met or been in her presence?Suzy Chase: She was on my podcast.Bonnie Benwick: That's great. How long ago?Suzy Chase: She kicked off season four in September.Bonnie Benwick: That's really great. I totally admire her. I've known her for a long time. She has these kind of bona fides that I really admire. She's a trained chef, she did the classic French training thing, but she also very early on got into the business of making it accessible for people through television. She worked at Martha Stewart, she worked at the elbow of Natalie Dupree. She learned how to present food to people in a way that I think is not chef-y even though she's a very good chef. She understands how real folks cook and in this book, she was explaining origins of southern food in a way and did a lot of research and traveling around for it that I'm sure she told you about. One story that I was particularly taken with was this almond pudding that you make very simply with almond milk and gelatin. It's a southern thing, but it was actually Chinese. She explained how the Chinese people came to the south, and how they learned to cook, and how their tradition sort of got melded into southern culture, which I really hadn't read much about. So I appreciate the fact that she did the homework and is passing along information like that. For me it enriches, like you said, it enriches the story of a cookbook, don't you think?Suzy Chase: I learned so much from that cookbook. I think she needs to do a companion PBS series just on what she learned traveling around in the south, the history of food in the south.Bonnie Benwick: That would be great. She's really great on television. Plus, if you talk to her for three minutes, I end up sort of saying, "Well, hey," you know.Suzy Chase: Hey, y'all.Bonnie Benwick: Picking up her lovely Georgia accent. Yeah, she's just great. Plus, years and years ago she did a Thanksgiving menu for us that included her mom's pecan pie. Joe and I think it's the best one. It holds up year after year. It's the best recipe we've ever made. The ratio of goo to nuts is perfect and also, this blackberry cobbler, which is kind of genius, that she does in a skillet, very easy. Pour in the batter, pour in the fruit. It's kind of a perfect recipe. I think it got included in the Genius Desserts book by Kristen Miglore this year.Suzy Chase: I'm gonna have to look up that pecan pie recipe because I always find that there's more goo than pecans and it always makes me mad.Bonnie Benwick: Exactly, but this is, I'm telling you, this is the way to go.Suzy Chase: I love Jessie Sheehan and that darling cookbook, The Vintage Baker. With all of the baking books on the market, why this one?Bonnie Benwick: I just thought it was sweet. She doesn't overreach. I like the fact that it wasn't 800 recipes. Again, I like where she's been baking and how she learned it. But in this one, you're tricked a little bit. It's vintage baker but she's applying modern methods and tweaking very traditional recipes in a way that I think makes them, reintroduces them to us. So I appreciated that. I just think she has a nice feel for things. She doesn't make things too fussy, don't you think?Suzy Chase: And yeah, she is modern. You feel like you're gonna be flipping through grandma's baking book with her refrigerator cakes, but it's not. It's so modern. I think she's onto something.Bonnie Benwick: I tend to lard this end of the year list with a lot of baking books. Could you tell? I do. I like all forms of cooking and baking in the kitchen, but really, baking is kind of my jam. So when they come out in full force, all the cookie books and the ... There were fewer cake books this year, I noticed. I thought that was kind of interesting.Suzy Chase: What is one cookbook trend or type of food you'd like to forget in 2018?Bonnie Benwick: I'm gonna get in trouble for saying this. Cauliflower.Suzy Chase: Thank you.Bonnie Benwick: I've never liked it and just this year it turned into flower, and rice, and microwavable cup things where normally they would have some starch, they used cauliflower instead, which must smell so horrible to me, from the microwave. I can't even tell you. They made cheese crackers out of it, like fake cheese crackers out of it.Suzy Chase: Those are awful.Bonnie Benwick: And even ice cream. Have you had those?Suzy Chase: Yeah, they sell them at Trader Joe's. They're awful.Bonnie Benwick: Please. I really just would like that to go away.Suzy Chase: What about kale?Bonnie Benwick: Kale doesn't bother me. It got overworked a little bit, but I think it's settled back down into a happy place where people just aren't writing about it, but I think they're still using it. I like a good massaged kale salad. I like the way that it's a rich green. I like the way that it's a hearty green that will hold up in a soup. I like kale better than chard, I think. So for those Italian wedding meatball soups and things, I started using kale in it and I like it.Suzy Chase: Well, okay.Bonnie Benwick: I'm sorry.Suzy Chase: You know who Mimi Sheraton is?Bonnie Benwick: Oh yeah.Suzy Chase: She hates kale. Hate, hate, hates it.Bonnie Benwick: She hates maple syrup.Suzy Chase: She hates everything. I love her.Bonnie Benwick: She's funny when she hates it.Suzy Chase: Yeah.Bonnie Benwick: She actually wrote this essay for us on why she hates the taste of maple. It gets overused this time of year. You should look it up. It's very funny. She gets so ... Talk about click bait. Everybody was just, what are you talking about? Now every time we use maple in a thing we're like, "Sorry, Mimi."Suzy Chase: What is one trend you see on the horizon for 2019?Bonnie Benwick: Probably already half trended out. Fried foods maybe? People are gonna rediscover them based on ... The re-tweeted food media seems to have picked up on the air fryer and they're all over it. They think that by spraying their food with cooking oil spray and basically putting them in a convection oven, which is pretty much something you can do in a convection oven, I think, is going to turn the tide. So we'll have fried zucchini and sweet potato fries.Suzy Chase: Fried cauliflower.Bonnie Benwick: Sure, all the time.Suzy Chase: There you go.Bonnie Benwick: At home. For me, it's not ... I think frying foods in general is something that people avoid maybe for the wrong reasons. They say they don't want a lot of overused oil, but I have this theory that in the vast middle of America, take away the coast, but I think people know how to fry. I think they reuse the oil and they strain it, reuse it. I think once you get a feel for it, it's not like it's in there soaking up buckets and buckets of oil. It's in, it's out. You have to learn how to do it, right? Again, it's the sort of thing where I think if you know how to do it, you're not gonna buy an air fryer. If you, all the times that you maybe go out and you're guiltily ordering the fried mozzarella sticks or something, it's just funny to me that it's opened up this world of possibilities where there was a world of possibilities already there. But I could be totally wrong about this too.Suzy Chase: We'll see. What cookbook is sitting on your bedside table right now?Bonnie Benwick: The one that's on the top of the list is not a new book, it's an old book. It's a 2003 book called Cooking 1-2-3 by Rozanne Gold. Do you know it?Suzy Chase: No.Bonnie Benwick: It's like a game-changing book. She gloms on very early to this, it doesn't take a lot of ingredients, and if you want to get dinner on the table, this is how you do it. So the one, two, three is a minimal amount of ingredients, but it's just also very easy steps. I tend to have it on my bedside every now and then when I'm looking for inspiration for my Dinner In Minutes column, which is quick weeknight meals. Usually, there's something in there that I can start tweaking or playing off of. You should look it up. She's very good in a very simple way. She's one of those people that might be under the radar for people who aren't on the east coast, but I have a lot of respect for her and what she's done. She's done several cookbooks, nothing recent. I don't know if she does that anymore, but she's also I think a driving force behind the cookbook section that was donated or created or something for New York Public Library. I'm getting that wrong, for New York University.Suzy Chase: Oh yes. I've been to that.Bonnie Benwick: I think it's called the spine collection or something. Have you? Yeah.Suzy Chase: The Fales Library?Bonnie Benwick: Fales, that's it. Suzy Chase: Yeah. It's incredible.Bonnie Benwick: Then let's see, something that I have current on here is a galley for Solo, which was on my list. Was that on your list, by Anita Lo?Suzy Chase: No, but I'm dying to talk to her.Bonnie Benwick: Yeah, I think she'd be a really good interview. I remember when she appeared on top chef she was someone you wanted to listen to. Every couple of years, people remember that people aren't cooking for groups of 12. They come out with a cooking for one book. Years and years ago, I think just after Joe had come to the food section, we came up with the idea of a cooking for one column and he did for several years. We started off with getting different cooking for one constituencies to author it, like somebody who runs and eats food for fuel, basically. Obviously someone who was a widower who hadn't been cooking and then just had to start it up and give her her own life. Then Joe sort of glommed onto it and made it things that he likes to cook. It was very popular. What Anita has done in the Solo book is first of all say it's not all about her being by herself because she is in a relationship, happens to be, but even if you're living with other people, every once in a while you cook by yourself and these are empowering recipes that she'll give you that you can treat yourself well without making a whole big deal out of it.Suzy Chase: I think she lives in my neighborhood.Bonnie Benwick: Well, lucky you. You should definitely get together with her.Suzy Chase: She had a restaurant a couple streets over. I cannot think of the name right now, but it closed and everyone was so sad.Bonnie Benwick: Yeah. Was it Annisa?Suzy Chase: Yes.Bonnie Benwick: Anyway, sure. Her restaurant closed and everybody is sort of waiting to see what she's gonna do now.Suzy Chase: What is your favorite vintage out of print cookbook?Bonnie Benwick: Probably that settlement one that I mentioned, just for sentimental reasons. The 1949 edition, again, was when my mom got married. That was the year my parents married. I downsized about six months ago and I had so many cookbooks that at some point, I just thought if it's in a box and I haven't looked at it in such a long time, I'm not even gonna open the box. I donated about 12 boxes to a local DC organization that teaches cooking skills and also provides food for the city through city support residents, and I gave it away. I don't have it.Suzy Chase: Oh no.Bonnie Benwick: When I opened up the books that I took with me to my apartment, it's gone. I feel bad about that, but she had written notes in the margins. I think I would just like it back in my life for comfort. I can see ... I've gone online before and looked for this edition, and it's hundreds of dollars through somebody who understands how sentimental somebody can be about it. It's really very solidly about the memories and not so much about everything that we made out of it.Suzy Chase: It's interesting. I was just talking with Jan Miller, executive editor of Better Homes & Gardens Cookbook yesterday, and so many people feel the same way about their really old Better Homes & Gardens Cookbook. It's like an old friend.Bonnie Benwick: Yeah. Did the old ones used to have that red and white gingham thing on the cover?Suzy Chase: Yeah, and the tabs.Bonnie Benwick: Tabs, yes.Suzy Chase: Yes.Bonnie Benwick: Yeah.Suzy Chase: Aw.Bonnie Benwick: There were also those, there were a series of, I think it was by Workman, those 365 Days of Chicken or something else books. I don't know if they're really out of print or not, but they were the same size and they came out in the same era that The Silver Palate came out in. It's the paperback book but it's kind of longer size. That 365 Days of Chicken might have been in the same format as Better Homes & Gardens where it had a hard cover and you could open up the pages, but there were some pretty good simple chicken recipes in that book. I think I dipped in and out of that quite a lot. That's another one that I let go.Suzy Chase: I have an oddball question. Why aren't cookbooks critiqued? There are book critics but why aren't cookbooks critiqued?Bonnie Benwick: You know, I should start something, Suzy.Suzy Chase: You should. You're welcome.Bonnie Benwick: Kind of interesting. I think for one, if you're gonna critique it, you can sit down even with a big fat book and read it and then you're done, but with a cookbook, you really need to cook your way through it to critique it honestly, to assess its abilities, and then you have to weight it against other cookbooks and maybe some people just don't have the historical background of reading so many cookbooks and working with so many. I used to write regular reviews of cookbooks in the earlier days of the food section. Then we had other people writing them, and then we just stopped running them. Nobody said a peep. There wasn't one reader who wrote in and said, "What happened to those great cookbook reviews you used to have?"Suzy Chase: Oh really?Bonnie Benwick: No.Suzy Chase: Huh.Bonnie Benwick: When I went on social media and just asked for general feedback, not about us, but about in general, where did people read reviews, or how did they know what cookbooks to choose, overwhelmingly, they said they just read what's on Amazon. I just thought, well, who's writing those? You don't even know.Suzy Chase: Yeah. What pro is writing that?Bonnie Benwick: It's like the Yelp of cookbooks or something. It's like people find their names and they seem authentic, but it could be Russian trolls for all I know. I don't even understand why that's a good thing to go by. I think more than that, these days, people probably just gravitate toward bestsellers. Don't you?Suzy Chase: Definitely. Look at Joanna Gaines. On every episode this season, I've been asking cookbook authors what their last meal would be. So, what would you have for your last supper?Bonnie Benwick: It would be shrimp. I would have different kinds of shrimp. I like those pinky red ones from Maine that they can't seem to get out of the sea these days. I like glass shrimp, which I've had marinated a little bit as an appetizer. I like garlicky shrimp scampi type stuff, really low brow basic stuff. I like just caught gold shrimp that have been poached in a court bouillon and maybe I would just dip it aioli because it would be my last meal and I wouldn't care about anything that was happening to my insides. But I grew up in a kosher eating two sets of silverware kind of house. I think I must have been in high school or college the first time I really had shrimp. I just went out or went off the reservation and I've never looked back. I never get tired of it, I can't eat too much of it. It makes me sad when it goes into the oven and comes out an hour later and it's just dry and rubbery and horrible in a casserole or something. But I'll always give it a try. I like sucking heads out of shrimp. So there you go. I’d be full of shrimp.Suzy Chase: Where can we find you on the web and social media?Bonnie Benwick: I would love for everybody to come and chat with us online every Wednesday from noon to one EST at live.washingtonpost.com. We have an online chat called Free Range and we have a lot of faithful followers and a lot of lurkers who can just look at the questions and answers afterwards. It's a really fun hour. Typically if there's a guest who's written something, we'll have people on there. Had a whole lot of cookie experts on the week that our annual holiday cookies issue came out, and that was fun. People have questions and sometimes they start with, "This is a really dumb question but," and I'm like, "There's no dumb questions." It's all about being non-intimidating. I also have a Dinner in Minutes column. It's been doing a weekly quick meal column since, I don't know, maybe 11 years or so. That now appears in our vertical called Voraciously. I don't know if you have seen it, but it's about a year old and you can get it through Eat Voraciously or washingtonpost.com/food. That'll take you to another link that you can get in. It's basically about non-intimidating learning basic skills. It's brought in a whole new audience for us. I like [inaudible 00:38:57] my column I maybe even come up with a set pantry so that if you buy into the pantry and if you stock what I stock, then you'll never have to go shopping to make the recipe that I've given you for that week. So that seems to be good. On Twitter, it's just my name, first name and last name. On Instagram, I'm @bbenwick. I am not on Facebook. I got hacked a couple years ago and never went back on. Now it doesn't seem like a really good thing to do, does it? Although I think Facebook has Instagram too, but I don't share a whole heck of a lot of my personal life on Instagram, just mostly things I eat and make.Suzy Chase: This has been so much fun. Thanks, Bonnie, for coming on Cookery By The Book Podcast. Bonnie Benwick: Thank you. It’s been fun.Outro: Follow Suzy Chase on Instagram, @cookerybythebook, and subscribe over on cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery By The Book Podcast, the only podcast devoted to cookbooks since 2015.

Sheila Dillon is joined by cook and food-writer Chetna Makan, Tom Tivnan from The Bookseller’—the book industry’s bible, and Kate Young who won the Guild of Food Writers Blogger of the Year award in 2017 discuss the cookbooks of 2018. The list includes books by Diana Henry, Caroline Eden, Thom Eagle, Bosh!, Yasmin Khan and Snoop Doggy Dogg. They also discuss the inspiration for writing a book, how the books are produced, and the role social media plays in deciding who gets a book deal and how the books are produced and marketed. Rachel Roddy also gives her favourites of the year. There are also nominations from Mitch Tonks, Olia Hercules, Russell Norman, Bee Wilson and Paula McIntyre. Producer: Toby Field

Award-winning British food writer Diana Henry returns to Eat Your Words to discuss her latest cookbook, How to Eat A Peach, and much more. Hear Diana and Cathy talk about how fun it is to create a menu for a dinner, even if it only exists in your head. And hear Diana share what food writers have inspired her the most, and how food writing was her second career. Eat Your Words is powered by Simplecast

This week’s show starts with a celebration – or is it a Jubilee? – as Stefin explores the Cherries Jubilee and her fascination with modern day cherry pitters. Andrea gives an update from her August cookbook club celebration of Diana Henry’s beautiful cookbook How to Eat a Peach, and discusses her attempts to recreate (as of yet, unsuccessfully) the Turkish Coffee Ice Cream back at home. More Diana Henry is on the horizon as the hosts review this week’s recipe, the Apricot, Peach and Blackberry Crumble and preview next week’s bake along, the Lots of Love Cherry Hand Pies from Taste of Home.  This week’s show closes out with Andrea’s recap of a recent trip to Tuscany and tales of her strict “Two gelato per day” goals and another delicious dessert discovery, the Bavarese. Click here for show notes from this week's episode.Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

The ethics of free ice cream samples; pork/pineapple tacos; and Whetstone Magazine travels the world.

This week, we're excited to welcome Diana Henry to SALT + SPINE, the podcast on stories behind cookbooks.Diana Henry is a poignant and beloved food writer whose 11 enchanting cookbooks explore the diverse flavors and textures of food – from Mediterranean and Middle Eastern dishes in Crazy Water, Pickled Lemons to the cuisines of colder climates in Roast Figs, Sugar Snow. In her latest work, How to Eat a Peach, Diana explore menus, stories and the places special to her.START COOKING TODAY: BookshopAnd much to our delight, Diana is even more obsessed with cookbooks than the Salt + Spine team! So it comes as no surprise that we enjoyed chatting about her enviable collection of more than 4,000 cookbooks.“You know how smells can remind you of your childhood? Even pictures in cookbooks kind of take me back.” — DIANA HENRYWe sat down with Diana at San Francisco's The Civic Kitchen cooking school to talk about the stories behind How to Eat a Peach. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Diana Henry Diana is the author of How to Eat a Peach, and 11 other cookbooks. Diana Henry Writes Hundreds of Great Recipes a Year. How Does She Do It?, by Melissa Clark // The New York Times Diana Henry Owns 4,000 Cookbooks But Can't Stop Buying (& Writing) More // Food52 Bonus SALT + SPINE Features: Recipe: Cherries in Wine with Cardamom Cream & Rose Pistachio Shortbread by Diana Henry Listen: Diana reads an excerpt from How to Eat a Peach Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

WEBSITE - http://dianahenry.co.uk/ LINK TO STELLA MAGAZINE COLUMN - https://www.telegraph.co.uk/authors/diana-henry/ PODCAST FOR TELEGRAPH - https://itunes.apple.com/gb/podcast/diana-henrys-at-the-kitchen-table/id1314913102?mt=2 THE PARIS REVIEW PODCAST - https://www.theparisreview.org/podcast TODD RUNDGEN - https://en.wikipedia.org/wiki/Todd_Rundgren LAURA EDWARDS - http://lauraedwards.net/ STEPHEN HARRIS, THE SPORTMAN - http://thesportsmanseasalter.co.uk/ THE WHITE RABBIT - http://whiterabbitmoscow.ru/en/ AMASS RESTAURANT - https://amassrestaurant.com/team/ SALAD OLIVIER - https://en.wikipedia.org/wiki/Olivier_salad

Sir Tim Rice talks to Aasmah Mir and Richard Coles about bringing the musical Chess back to the West End. He also reflects on his career, love of cricket and performing himself. Listener Talitha MacKenzie got in touch and is appearing on the programme to talk about her love of historical costumes and dance. Robyn Hollingworth left her life in London and returned home to rural South Wales when her dad was diagnosed with early onset Alzheimer's. She's just published the frank diary she kept from this time. Spinal Tap's Derek Smalls (the alter ego of Harry Shearer) talks to JP Devlin. Gail Porter shares her Inheritance Tracks. She has chosen Wish You Were Here by Pink Floyd and When Doves Cry by Prince. Cook and food writer Diana Henry talks about how her recipes and menus have been influenced by her childhood, travels and experiences. Chess is at the London Coliseum until Saturday 2nd June. My Mad Dad: The Diary of an Unravelling Mind by Robyn Hollingworth is out now Derek Smalls' album Smalls Change is out now. How To Eat a Peach by Diana Henry is out now.

In her third and final podcast, Diana Henry reads the beautiful and evocative 'missing new york: oysters and manhattans', from her bestselling new cookbook 'How to Eat a Peach'.

In the second of three new podcasts, Diana Henry reads an extract from her acclaimed new cookbook 'How to Eat a Peach'.

In this episode, William is joined by: author and blogger Skye McAlpine; Tabun Kitchen's very own Hanan Kattan; author and columnist Diana Henry; owner of Sardine, Alex Jackson; plus chefs Chantelle Nicholson and Peter Gordon. See acast.com/privacy for privacy and opt-out information.

In this extra special half hour episode of the delicious. podcast Extra Portion, Diana Henry gives her very first interview on her new book, How to Eat a Peach to Gilly Smith. Find out how the menus she collected as a child became the inspiration for this, the most personal of her books to date and how it feels as she releases it to the world. Hosted on Acast. See acast.com/privacy for more information.

Diana Henry reads from her acclaimed new cookbook 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

This month, we're celebrating awards season with the launch of our own delicious produce awards sponsored by Fisher and Paykel which will be travelling the country this summer in search of the best British artisanal produce. Gilly Smith meets its ambassador, the queen of Italian cooking, Valentina Harris, while charcutier, Sean Cannon tells us what's cool in cold cuts. Food writer, Diana Henry tells us what makes an award winning food writer, and Thomasina Miers gives us a slice of her life. Plus Life Kitchen, how to taste again when you're living with cancer. Hosted on Acast. See acast.com/privacy for more information.

Materials engineer and presenter Mark Miodownik and Diana Henry, the food writer for the Sunday Telegraph, tell Harriett Gilbert about the books they love. Books tossed into the discussion are: The Third Policeman by Flann O'Brien, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton and The Soul of Kindness by Elizabeth Taylor. Producer Beth O'Dea.

Local flavor: Harper’s Table: http://www.harperstable.com Instacrush: lillyluvscakes: https://www.instagram.com/lillyluvscakes/ mines_caken_and_sweets: https://www.instagram.com/mines_caken_and_sweets/ blondieandrye: https://www.instagram.com/blondieandrye/ Topics: Waterside District: http://watersidedistrict.com Simple by Diana Henry: https://www.amazon.com/Simple-Diana-Henry/dp/1784722049 Iron Chef Gauntlet: http://www.foodnetwork.com/shows/iron-chef-gauntlet Rooster’s Southern Kitchen: http://roosterssouthernkitchen.com Scotch Bonnet Fudges: http://scotchbonnetfudges.com Danielle’s Gender Reveal Cake: https://www.instagram.com/p/BS_iOEpFfzu/ Most Popular Food Pinterest Searches by State: https://blog.pinterest.com/en/what-world-are-we-eating-food-faves-alabama-australia Clear coffee: http://mashable.com/2017/04/20/this-company-makes-clear-coffee/ Starbucks Unicorn Frappuccino: https://www.starbucks.com/menu/drinks/frappuccino-blended-beverages/unicorn-frappuccino-blended-crème Food at Coachella: https://www.coachella.com/guidebook/eat-drink/

This week on Milk Street Radio, British writer Diana Henry, author of “Simple”, redefines home cooking and recalls an early memory at her parents’ home in Ireland. “I was probably about 9 and they had a big party,” Henry says. “It was a rainy night in autumn or winter in Northern Ireland. They put Frank Sinatra on and Herb Alpert and music like that. My mum had spent days cooking, the fridge was full with things we’d never seen before, honestly I can’t tell you how exotic this was in Northern Ireland. But it wasn’t just about food. Honestly, that night I could have been in Manhattan, I was in Northern Ireland and I just thought…look what food can do.” Also on today’s show, Adam Gopnik opines on chefs and madness and Dan Pashman of WNYC’s The Sporkful podcast reveals a scientific method for eating chips and dip. We’ll offer you our recipe for authentic Mexican guacamole, inspired by Diana Kennedy, as well as all-new fried eggs. And Christopher Kimball and Sara Moulton will take your calls.

Diana Henry cooks up the perfect simple weekday meal.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Diana Henry, an award-winning food writer, journalist and broadcaster. She is the author of ten books, including A Bird in the Hand, which was a bestseller and won a James Beard Award in March 2016. Her latest, Simple, takes the kind of ingredients we are most likely to find in our cupboard and fridge – or be able to pick up on the way home from work – and provides recipes that will become your friends for life.

In French, 'l'aperitif', in Italian, 'l'aperitivo'. We don't of course have a translation in English, but the aperitif, the drinks and snacks which proceed a meal have long captured our imaginations. The sounds and smells of Mediterranean holidays, the tastes of a summer day... and those glamorous and just a bit tacky TV adverts from the 70s. ('Dubonnet vous?') Food writer Diana Henry fell for those adverts, and then experienced l'aperitif as a teenager on a French exchange. Now, with the rise and rise of low alcohol, sprtizy cocktails in our pubs and bars, Diana wants you to embrace the aperitif, in its many forms and flavours. She explores the history of the aperitivo in Italy, from its Roman origins to its significance for the Futurist movement. In France, she reflects on the cultural and social significance of aperitif, and hears how once deemed old fashioned, brands like Suze, and Dubonnet are making a comeback. And in Britain, she discovers chefs making their own infusions with ingredients from a Suffolk garden and the Somerset countryside. In the first of The Food Programme's summer drinks series 'The Drinks Menu', Diana wants you to take a moment, a cold glass, some ice and a bottle and appreciate an aperitif. Presented by Diana Henry Produced by Clare Salisbury.

Food writer Diana Henry has just collected a James Beard Award in America for her latest book 'A Bird in the Hand'. Straight from the plane she joined Sheila Dillon at the Bristol Food Connections Festival. In Part 1 of the interview she shared about growing up in Antrim, how a revelatory French exchange fuelled her excitement about cooking and starting out in TV. She shared works by Naguib Mahfouz and Seamus Heaney. In this second part, she shares more of her chosen excerpts on food - including memoirs, online journalism and restaurant reviews - and explains what each of the authors bring that inspires and excites her. The podcast including both parts of this interview are available from this programme page. Readers: Rebecca Ripley and Sam Woolf Presented by Sheila Dillon Produced by Anne-Marie Bullock.

Kocken Magnus Nilsson går sin egen väg och ger inte många intervjuer, trots att intresset för det han gör – Fäviken Magasinet, The Nordic Cookbook och korvkiosken vid Skanstull – är enormt. KULTUR-podden har nu förmånen att sända ett unikt samtal mellan Magnus Nilsson och tidningen The Telegraphs matjournalist Diana Henry, inspelat i Fäviken. Medverkar gör i vanlig ordning också Fia Gulliksson och Elin Olofsson. Producent är Ricard Sjöberg. KULTUR-podden görs i samarbete med Jämtkraft AB. See acast.com/privacy for privacy and opt-out information.

Sheila Dillon and guests reflect on a year of cookery and food books. Sheila is joined in the studio by Bee Wilson, historian and food writer who's about to publish First Bite: How We Learn to Eat, journalist and food writer Alex Renton, and Features Editor at trade magazine The Bookseller, Tom Tivnan. Tim Hayward meets chef Magnus Nilsson - who has just completed a nearly 800-page work called The Nordic Cook Book, the result of an almost Herculean effort to tell the food stories of a vast region. Sharing some of their standout books of the year are Xanthe Clay, Joanna Blythman, Gillian Carter and Diana Henry. Presenter: Sheila Dillon Producer: Rich Ward.

Jam. Think sticky apricot and saccharine strawberry? Think again. Our British love affair with jam goes back to the sweet-toothed 17th century. But now our interest seems to be waning. Shop sales of jam are down amid concerns over the amount of sugar we consume. And anyway, who has time for preserving pans and pretty pots? But there is another way. In fact there are many. In this programme, 'queen of preserving' and author of 'Salt Sugar Smoke, how to preserve fruit, vegetables and fish' Diana Henry, meets the people thinking differently about jam. She finds out how to use some of this year's gluts of fruit with Mary Longford, the woman behind Absolute Preserves in Somerset, discovers a beloved but forgotten fruit with gardener and food writer Mark Diacono; And speaks to Fraser Doherty, the man whose healthier jams have made him an international icon with an MBE to boot. With advice from American preserves blogger for 'Food in Jars' Marisa McClellan, Diana hosts a canning (or jamming) party and explores culinary traditions of jam making from Scandinavia, Ukraine and beyond with food writers Olia Hercules and Camilla Plum. Recipes from around Europe which won't require shiny new kit. Diana Henry wants you to rise up, and make jam. Produced in Bristol by Clare Salisbury.

Jane Grigson was a unique and pioneering voice in food writing; a self-taught cook whose books and journalism changed British food culture. Twenty-five years after her death, Sheila Dillon is joined by three special guests to explore her life, food and legacy.This is part one of a special two-part edition of The Food Programme, recorded in front of an audience at Bristol Food Connections festival on the 4th of May.On stage with Sheila is Geraldene Holt, food writer, author of 'Diary of a French Herb Garden' and Chair of the Jane Grigson Trust, the award-winning chef Shaun Hill who has cooked his way through Jane's books and also cooked for her, as well James Beard-nominated author, Telegraph food columnist and cook Diana Henry.From 'The Fruit Book' to 'Good Things' to 'Charcuterie and French Pork Cookery', to her long running articles for The Observer, Sheila Dillon and her guests explore a voice that, despite gradually becoming less familiar, really does still matter today.Readings by Kerry Elkins.Presenter: Sheila Dillon Producer: Rich Ward.

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, host Mike Colameco kicks off the show chatting with author and nutritionist Jenna Zoe about her new book “Plant-Based Paleo: Protein-Rich Vegan Recipes for Well-Being and Vitality.” Mike gets to the bottom of how Jenna began to eat Paleo and the idea that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it still can now. Jenna goes on to explain that plant proteins are easier for the body to absorb than animal proteins and that a change in diet is something to consider before turning to a magical pill. Next up, Mike gets Sal Scognamillo on the line from Patsy’s Italian Restaurant in NYC to chat about his iconic family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, “Patsy’s Italian Family Cookbook,” Sal shares that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. Cookbook author Diana Henry joins the program next talking about her recently released book, “A Bird in the Hand: Chicken Recipes For Every Day and Every Mood.” With chicken being one of the most popular foods to cook and eat, Diana shares that there is no shortage of brilliant ways to cook it, and the book features a host of new, easy and not-so-very-well-known dishes, starring the bird we all love. Lastly, Mike welcomes self-taught vegan chef and baker, Anita Shepherd whose newest venture is a coconut milk yogurt. A trail-blazer of plant-based non-dairy yogurts, Anita shares her background in the culinary world and how she came around to eating simply as a vegan and eventually creating Anita’s Coconut Yogurt. Keep an eye out on the shelves for this delicious product!

Spring is sprung!! It’s officially time for the lambs and daffodils to take centre stage. Get the spring back in your step with a free film night at the Grant Museum; get up an starting jumping with the Selector gig at Koko; look out for new spring arrivals at the Kentish Town City Farm; learned how to cook your spring chicken from an evening with award winning chef Diana Henry at Daunt Books; or see youth in action at a WAC arts special performance. Read by: Danielle Manning, Joseph Hughes, Pam, Freddy Chick Grant Museum film night :: The Selector at Koko :: Kentish Town City Farm :: Daunt Books :: WAC Arts :: Back to homepage :: Follow us on Twitter :: File Download (3:55 min / 6 MB)

Sheila Dillon unveils a new team of judges for the 2015 BBC Food and Farming Awards, including Giorgio Locatelli, Diana Henry and Cyrus Todiwala.Sheila catches up with previous nominees and winners, looks ahead to the big food stories of the coming year, and explains how you can send in your nominations.Producer: Rich Ward.

A review of cookbooks and food writing of 2014. Sheila Dillon is joined to discuss the year in books by Allan Jenkins, editor of Observer Food Monthly, investigative journalist Joanna Blythman and blogger Alex Ryder aka Gingey Bites.Sheila also hears from publisher Sarah Lavelle about this year's sales. And cookery writer Diana Henry talks about her addiction to cookbooks.Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.

Sheila Dillon invites Diana Henry to provide a guide to an Eastern Christmas. With experts Bee Wilson and Sally Butcher on hand, Diana looks at 'get ahead' treats, and finds out why certain foods from the east feature so prominently at Christmas.They also explore some of the symbolism of 'exotic' food stuffs like dates and pomegranates that have become so much part and parcel of the Christmas feast. All of the recipes are featured on The Food Programme website.Producer: Sarah Langan.

Food writer Diana Henry has a new book, A Change of Appetite: Where Healthy Meets Delicious. She creates a feta and orange salad with honeyed almonds which is not just delicious but also 'accidentally healthy'.

Food writer Diana Henry demonstrates how to smoke your own hot oak-smoked salmon.