Follow Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.
Diana Henry is one of the UK's best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple and How to Eat a Peach. A Bird in the Hand, Simple and How to Eat a Peach were Top 10 Bestsellers and Diana's books have sold over 700,000 copies worldwide.Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood
Diana Henry's passion is infectious and her recipes tantalising.There are just so many recipes I long to try out - my copy is littered with post-its.Everything Diana Henry cooks I want to eat.Can't wait to cook from it (reading this in bed this arvo).As ever, her recipes are gorgeously greed-inducing, and the feel of the book - the beauty of its photographs should be mentioned here - is calmly but gloriously uplifting.Absolutely gorgeous and so inspiring!A committed pleasure-monger, turning out really good recipes that scream to be made over and over again. - MetroThis is the cookbook we have all been waiting for. - Eat Travel Live Magazine