Diana Henry is one of our 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 and Simple. 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.uk Instagram: @dianahenryfood Twitter: @dianahenryfood
Who's the Best British Food Writer? (Clue: It Isn't Nigella or Jamie) Why you should know the wonderful, warm, and always delicious Diana Henry.--Martha Stewart Living What distinguishes her work isn't just the quantity of recipes she produces, but their quality and originality, particularly in the creativity of her flavor combinations. --The New York Times The title tells you most of what you need to know. But don't you dare mistake Simple for "run-of-the-mill."--Food 52 It's the kind of prose that makes you want to run immediately into the kitchen to have your way with some figs. And when you get there, you discover that none of her recipes are fussy, and all of them work. To be accessible, reliable and still thrilling is a very rare achievement indeed.--New York Times Henry takes a low-key turn in this elegant cookbook, focusing on simple, tasty recipes for all times of day that can be prepared with a minimum of fuss. She delivers on that promise.--Publishers Weekly This is truly modern cooking. She manages to guide you through recipes with very little instruction, because she's so precise with her wording.--New York Times Food writer Henry has a knack for genius flavor combinations, and her latest doesn't disappoint.--Library Journal The pages are loaded with....Henry's cheerful commentary (the joys of canned food) and, of course, a lot of truly wonderful recipes.--Los Angeles Times The forthright recipes and chatty asides are plain in the way that Jane Grigson and Richard Olney were plain, which is to say that these writers share a lovely economy both of language and of cooking itself.--Los Angeles Times If you reach for cookbooks that you'll use over and over again (instead of glorified coffee table books), Diana is your girl.--Food 52 If chicken is a slab of marble, Henry is Michelangelo. Entertainment Weekly " If chicken is a slab of marble, Henry is Michelangelo. " "Entertainment Weekly" ""