Cosa accade quando una delle food writer più amate a livello internazionale decide di cambiare modo di mangiare? In questo libro troverete i piatti che Diana Henry ha ideato quando ha rivoluzionato la sua dieta (mangiando più verdure, pesce e cereali e ispirandosi alle cucine mediorientali e di tutto il mondo). Desiderosa di capire cosa significhi veramente 'mangiare sano' e letteralmente bombardata da richieste di consigli su questo tema così dibattuto, Diana ha scoperto un nuovo modo di mangiare più leggero, fresco e tanto delizioso quanto salutare. Passando da un'insalata calda di pompelmo, gamberi, cocco tostato e menta a un sorbetto di arance sanguinelle e cardamomo, i piatti magici di questo libro sono un' esplosione di sapore, salute, colori e vivacità. D'altronde è una prerogativa di Diana quella di rendere 'pepato' tutto ciò di cui scrive (dalla questione dei brodi miracolosi al grande dibattito sui carboidrati). I vostri palati sono pronti ad aprirsi a nuove possibilità? Non troverete alcun tipo di rinuncia in queste pagine, ma solo meraviglioso cibo in grado di nutrire e appagare sia il corpo che l'anima. Un libro e delle ricette pensate per chi ama il cibo, ma vuole mantenersi in forma e stare bene. Perché 'essere sempre a dieta non è sano e intristisce'.

'Nel 2004 ho scritto un libro pieno di ricette che ho iniziato a preparare quand'è nato il mio primo figlio: piangeva sempre, lo tenevo sempre in braccio e non avevo le mani libere. Tutti i piatti elaborati che facevo prima del suo arrivo andarono a farsi benedire. [...] Oggi il bambino che mi ha costretto a cambiare modo di cucinare ha 17 anni. Mi piace ancora, soprattutto durante la settimana, cucinare piatti che non richiedano troppo lavoro e ne butto ancora tanti nel forno, ma la mia vita è cambiata: ora riesco a preparare risotti in settimana, ma anche pesce e carne alla griglia serviti con una salsa di sottaceti, o cotti in padella con il loro sugo. Alcuni piatti, come il dahl e altre zuppe di lenticchie, possono sobbollire da soli sul fuoco mentre faccio altro. Ho pensato fosse il momento di scrivere un nuovo libro con una raccolta di piatti semplici e una più ampia gamma di tecniche.'

Now in paperback.
This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds.

Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time).

Preserving makes the most of seasonal ingredients and intensifies flavors wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

Chicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. InA Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in theSunday Telegraph's Stella magazine. She is a contributor to many magazines includingRed, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including:Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke, Food from Plenty and A Change of Appetite. Diana lives in London with her partner and children.

Features winter recipes originating in the colder parts of Europe and North America, including Irish stew, steamed apple and marmalade dessert, and harvest moon cake with maple syrup and pecans.

Literary Nonfiction. Native American Studies. Spirituality. Anyone seeking to understand the deeper meaning of the Sioux Nation Sundance—which centers on the most sacred piercing ritual in the Native world—will find revelation and guidance here. Henry Niese, who is entering his ninetieth year, provides a soulful testimony to the rigors and rewards of this sacred practice. He escorts the reader through a host of healing ceremonies, where the supernatural occurs as readily as the natural, including the miraculous revival of a dying newborn child, and a cancer cure through a Sundancer's sacrifice. The work concludes with observations on the role of the sacred path in everyday life, and how a non- linear perspective—a Native American way of seeing the world—may shake our very foundations. Henry Niese brings to the reader a unique experience, an insider's view of the sacred as well as the ordinary day-to-day life in Indian country.

'This is the most powerful piece on the Native Americans I have ever read and deserves the widest circulation it can get. One of the encouraging signs of our times is mainline medicine's recognition that it does not have all the answers, and, as a corollary, its willingness to pay serious attention to alternative modes of healing. It is in this spirit that I welcome Henry Niese's book, THE MEDICINE IS SACRED.'—Huston Smith

'A powerful journey into deep tradition. It opens door to ceremony which binds us together and bonds us to the Earth. It helps us to shed the idea of separateness and to recognize our one-ness with the universe. Honored Ancient Ones!! Our spirits soar as we walk in your shadow!'—Grandmother Red Leaf

'In the 1980s American Indian spirituality, especially the Sundance, blossomed on the Lakota reservations in western South Dakota. Henry Niese in THE MEDICINE IS SACRED describes first-hand, his personal participation in numerous Sundance ceremonies over many years. He describes Lakota rituals in great detail, displaying his great love and devotion to Lakota religious tradition and the Lakota people, especially on the Rosebud reservation. His close personal association with Lakota medicine men and religious leaders like Chief Eagle Feather Schweigman, Moses Big Crow, Arthur Running Horse, Elmer Running, and others is described with great personal affection and openness. His down-to-earth descriptions, comments and insights will give the reader a true, in-depth, and at times chilling insight into the great sacrifices and spiritual powers found in the Lakota Sundance and spirituality.'—William Stolzman

This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them.

There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks).

But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.

Pure. Simple. Fresh.
 
This is the mantra of award-winning cookbook author Diana Henry. With a few core ingredients in your cupboard, you can transform humble staples, such as sausages, potatoes, and summer berries, into something special. Henry shows busy home cooks how to make no-fuss meals with an appealing mix of recipes inspired by her travels in southern France, Scandinavia, Italy, North Africa, Greece, and other regions.
 
More than 150 foolproof recipes, such as Pacific Lime Chicken, Seared Tuna with Avocado Salsa, Zucchini with Ricotta, Mint, and Basil, and Grilled Apricots with Blackberries and Mascarpone, offer casual but memorable dishes for creating convenient weeknight meals or entertaining friends on weekends. Fruit and vegetable recipes are organized seasonally, making it easy to feature fresh produce in your cooking.
 
With its relaxed approach to making dinner accessible and inspiring, Pure Simple Cooking embraces the truth that good food is often best cooked simply.

Don Celestino is old and bitter and afraid, an impossible man. An anarchist who has been in exile from his native Spain for more than twenty years, he lives with his daughter in Paris, but in his mind he is still fighting the Spanish Civil War. He fulminates against the daily papers; he brags about his past exploits. He has become bigoted, self-important, and obsessed; a bully to his fellow exiles and a tyrant to his daughter, Pascualita.

Then a family member dies in Madrid and there is an inheritance to sort out. Pascualita wants to go to Spain, which is supposedly opening up in response to the 1960s, and Don Celestino feels he has no choice but to follow. He is full of dread and desire, foreseeing a heroic last confrontation with his enemies, but what he encounters instead is a new commercialized Spain that has no time for the past, much less for him. Or so it seems. Because the last act of Don Celestino’s dizzying personal drama will prove that though “there is nothing serious . . . , there is tragedy.”

An astonishing modern take on Don Quixote, Chaos and Night untangles the ties between politics and paranoia, self-loathing and self-pity, rage and remorse. It is the darkly funny final flowering of the art of Henry de Montherlant, a solitary and scarifying modern master whose work, admired by Graham Greene and Albert Camus, is sure to appeal to contemporary readers of Thomas Bernhard and Roberto Bolaño.