Diana Henry is one ofthe UK's best-loved food writers with sales of more than one million copies worldwide. She has regular columns in the Sunday Telegraph and Waitrose Weekend, her work has appeared in BBC Good Food, House & Garden, delicious. and beyond, and 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.

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Food Book of the Year at the 2019 André Simon Food and Drink Book Awards

The Sunday Times Food Book of the Year

'A masterpiece' - Bee Wilson, The Sunday Times

As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018'

'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

Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year

'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini'
- The Guardian 'Books of the Year'

'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year'

'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times

'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail

'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018)

'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year'

'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year'

'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books'

'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas'

'...enchanting, evocative menus.' - iPaper

'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift'

When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. The