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How to Eat a Peach: Menus Stories and Places

From one of Britain's best-loved food writers, Diana Henry, How to Eat a Peach is an ode to menus: they can create different moods and transport you, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage. The 24 menus and 100 recipes in this book reflect places and dishes that Diana loves.

The menus are introduced with personal essays in Diana's voice, about places or journeys or particular times, and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone.

The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine.

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