A Change of Appetite: where delicious meets healthy (Anglais) Relié – 3 mars 2014
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Description du produit
Revue de presse
There are just so many recipes I long to try out - my copy is littered with post-its. (Nigella Lawson on Salt, Sugar, Smoke)
Everything Diana Henry cooks I want to eat. (Yotam Ottolenghi)
Can't wait to cook from it (reading this in bed this arvo). (Nigella Lawson (tweeted on receiving her copy))
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. (Nigella Lawson)
Absolutely gorgeous and so inspiring! (Jack Monroe (author of A Girl Called Jack))
A committed pleasure-monger, turning out really good recipes that scream to be made over and over again. (Emma Sturgess Metro)
This is the cookbook we have all been waiting for. (Eat Travel Live Magazine)
Our favourite food book so far this year. (Foodepedia)
It's obvious which cookbooks are the most used on my kitchen shelf. Dog-eared and besmattered, they include all that Diana Henry has ever written. (The Sunday Telegraph)
Diana meets the challenge of improving your diet without sacrificing flavour. (BBC Good Food Magazine)
Share with good friends. (Country & Town House)
I'm dedicating this month to following as many of her recipes as possible. (Psychologies)
Deliciously Healthy! (The Mail on Sunday YOU)
This is good food for people who love eating. (Saga)
With nods to the Middle East, Thailand and Japan, her delicate, fragrant dishes are just what we're craving. (Red)
Once in a while a cookbook comes along that has you drooling long before you actually cook anything from it. (A Little Bird)
[Diana Henry's] been on a mission to seek out food that's good for you but doesn't involve denial, smug abstinence or (natural consequence of both) gloom. The results are light, fresh and full of flavour. (Karen Barnes, Editor Delicious)
Henry's passion for food, as well as a considerable amount of research, shines through this book, which provides ample inspiration for a healthy menu with a difference. (Neil Gerrard Caterer & Hotelkeeper)
One of the best flavour queens out there... the recipes are invigorating and lovely. (Bath Chronicle)
Who says vegetables are boring? Diana Henry scoured the world for recipes that are 'good for you' but don't skimp in flavour. (The Times)
Proof that healthy eating can be tasty too.
As featured in Best Food Books 2014 (The Week)
In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied. (The New York Times)
Présentation de l'éditeur
'Cookery Book of The Year' Guild of Food Writers Awards
Shortlisted for the André Simon Awards
Nominated for The Bookseller Cookery Book Award, Sponsored by Foyles
What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.
Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
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Commentaires client les plus utiles sur Amazon.com
As I said, these are simple, rustic dishes with big flavors and not a lot of screwing around. Just about any home cook with a decent mastery of technique could cook anything in this book without worry. There's a lot of Mediterranean and east Asian influence here, with a few detours through southeast Asia and Scandanavia (!) for variety. The ingredients shouldn't be hard to find in most decent-size cities with a good supermarket, but you may not have heard of a few and some may require a bit of searching in the ethnic foods aisle or at Whole Foods. Don't panic; they're all tasty. There's a fair number of vegetarian and fish-centric entrees, and when meat is called for it's often used in conjunction with other ingredients. Red meat shows up, but not often, and usually in moderation. These centerpieces tend to get big shots of ginger, garlic, chile, and herbs, and often feature a mix of textures and temperatures. Fans of soft, bland food, beware.
I was especially appreciative of the fact that there's food for all meals here - solid, tasty breakfasts, quick lunches and light dinners, a few big celebratory meals, and lots of light dinners. Most recipes have taken me about 30-40 minutes of active cooking time, with 20-30 minutes of cooking when I could do something else - maybe an hour or so all told, a few more, many less. With a hyper dog and an 8 month old in the house, I find these recipes doable in real life.
There's a fair bit of discussion of health and diet here, but it's from a gentle, pragmatic, science-based perspective that isn't necessarily pushing a particular dogma, named diet plan, diet guru, or technique. I'm reminded strongly of Michael Pollan's work - eat food, not too much, mostly plants. It's written from the perspective of a reasonable, intelligent person who loves food but doesn't love bulking up and feeling poorly afterward, and it's less fussy and dogmatic than most books that deal with, say, the "paleo" diet or other trendy foodways. This is just good, thoughtful food featuring big flavors and diverse ingredients, textures, spices, and techniques....and very few empty, processed carbohydrates.
I do want to mention something that's not so much an issue as it is a peculiarity. Many recipes call for the use of a ridged grill pan. And if that's what you have, well, ya dance with them which brung ya...but many if not all the recipes Ms. Henry calls for a ridged grill pan would be better prepared on a charcoal grill (or gas, if you must.) Enough so that this is almost a stealth grilling cookbook, really - I have lost count of the number of recipes that call for the grill pan. However, Ms. Henry lives in the UK and I live in Texas, so I assume that a grill on the patio and weather fine enough to enjoy its year-round use may be more a feature of my lifestyle than hers. However, if you're a decent hand with live fire, you could cook much of this book outside to outstanding effect.
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