192 pages, 10 × 8 × 0.5 in
August 2, 2013
The following ISBNs are associated with this title:
ISBN - 10: 1845335244
ISBN - 13: 9781845335243
About the Book
Based on five years of travel to chilly climates, Henry offers up nearly 100 recipes for soul-warming, cold-weather cooking--potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna, and maple everything from the sugar houses of Vermont.
From the Publisher
An irresistible collection of enticing and memorable cold-weather food - updated with 6 completely new recipes.
Diana Henry spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. This unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at Russian celebrations since the days of the Tsar. These recipes will bring warmth to your heart as well as your home.
About the Author
Diana Henryis food columnist forThe Sunday Telegraphand contributes to numerous other publications, including theDaily TelegraphandHouse and Garden.Her bookCrazy Water, Pickled Lemonswas shortlisted for the prestigious Glenfiddich awards and in 2007 she won "Cookery Writer of the Year" at the Guild of Food Writers Awards.
Henry is the food columnist for the Sunday Telegraph Magazine and was twice awarded the Cookery Journalist of the Year by Britain's Guild of Food Writers. Her fourth cookbook (after Pure Simple Cooking) is an appealing collection of winter dishes from the Northern Hemisphere (including northern Italy, France, Russia, Switzerland, and Vermont), certain to make cooks yearn for a long winter. Instead of the usual New England clam chowder, Henry presents Quebecois Mussel Chowder with Cod and Cider. Sure to appeal to cooks in chilly climes; highly recommended.-Library Journal