The author has spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes. This unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at Russian celebrations since the days of the Tsar.
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Book Description
Editorial Reviews
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"a beguiling pot-pourri of dishes" - BBC Good Food; "Henry manages to convey a contagious sense of passion for food and knowledge of food, while putting together an enticing collection of recipes" - Time Out; "a glorious exploration of exotic dishes and ingredients" - House and Garden"
About the Author
Diana Henry is food columnist for the Sunday Telegraph and writes regularly for Red Magazine. Her first book, Crazy Water, Pickled Lemons, received two Glenfiddich shortlists - Best Food Book and Best Food Photography - and her second book, The Gastropub Cookbook, enjoyed both critical and commercial success. Food photographer Jason Lowe has photographed the food of some of the world's greatest chefs and food writers. He has been shortlisted for numerous awards.
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Most Helpful Customer Reviews
5.0 out of 5 stars
Warming!,
By
This review is from: Roast Figs, Sugar Snow (Hardcover)
(2011 edition)Yet another cookbook based on place of origin - but it is exclusively a cookbook - and it has as its theme warming dishes from the colder climates. The recipes originate generally from the more northern areas of the world, the colder parts of Europe and North America including New England, Quebec, Eastern Europe and Russia, Scandinavia, France Britain and Ireland, and even from as far south as northern Italy. The recipes cover the a wide range including meat, fish and poultry dishes, cheese, Vegetable dishes, salads, pasta, soups and desserts. The individual ingredients are for the most part not unusual, but often the combination maybe. In addition to some very tempting sounding meat dishes, such as beef pie with wild mushrooms and claret, duck breast with aillade (garlic and walnuts), melting leg of lamb with juniper, and Danish roast pork with pickled prunes and sweet cucumber, there is pumpkin tart with spinach and Gorgonzola, onion and cider soup, Swedish halibut with wild mushrooms and horseradish, numerous ways of serving potatoes and other recipes for specific vegetables. For the sweet tooth there is steamed apple and marmalade pudding, sour cream apple-pie muffins with pecans and brown sugar, pecan and pear upside-down cake with cranberries - and many more or all sorts. This is a well presented book, no gimmicks, basically just clearly presented recipes with introductory comments. The book is divided into various themed sections, each with a page or two of introduction. Many of the dishes are shown in full colour, often full page photographs of high quality. There's lots to tempt here, especially for the colder months.
5.0 out of 5 stars
Fall / Winter-time cozy, comforting recipes; text, pictures that make you feel good!,
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This review is from: Roast Figs, Sugar Snow (Paperback)
I love this cook book--it's one of my favorites. And each year as I try to hurry Fall along, I pull it out and re-read it.I have to say: I HATE THE INDEX. It is worthless and frustrating. And I usually knock a cook book down a star because of poor indexing. But I enjoy this particular cook book so much that I can't make myself ding the book because of the pitiful index. It is also a book published in the UK, so you will have to google some of the ingredients. You will always find answers at deliaonline.com.) The ingredients are not hard to find. The title of the book drew me in, then the chapter names and unusual categories grabbed hold: Ripe and Ready (cheese); Gathering In (nuts); Earthly Pleasures (pumpkin, squash, beans, lentils); Field Days (winter veggies); Tales From The Hunt (game, mushrooms); Fat Of The Land (pork); Of Wood and Smoke (smoked food); Apples In the Attic (apples, pears, quinces); The Colour Purple (plums, damsons, figs); Winter On Your Tongue (herbs, spices, sour cream); From Hedgerow and Bog (cranberries, blackberries, sloes and rosehips), and Sugar Snow (maple syrup). My favorite recipes? A soup of rye and country-style bread with fontina, savoy cabbage and chicken broth; an onion soup with cider and Camembert; a risotto with ham and fontina; duck breast in a sauce of garlic and walnuts; a pecan and pear upside-down cake; radicchio sauteed with red onion and balsamic vinegar; red cabbage and cranberries, onion, apple, brown sugar and balsamic vinegar; beef pie studded with mushrooms in a claret sauce; roast pork, bacon and sausage hash; roasted pork belly with pickled prunes and sweet pickled cukes; a baked pasta with egg, sour cream, bacon or ham, and smoked cheese; smoked fish and leek risotto; tagliatelle with roast pumpkin, sage, ricotta and smoked cheese; roasted pork chops with pears, onions and gorgonzola; whole chicken slow-cooked with onions and cider, and sauced with sauteed apples, mustard and cream; potatoes cooked with pears, apples and bacon; steamed apple and marmalade pudding; slow-cooked lamb with plums and walnuts; roast goose with brandied fig, chestnut and rye stuffing; spare ribs with bourbon, maple, Tabasco and dijon, and maple-glazed cornish hens stuffed with cornbread and bacon. At Thanksgiving I make the warm duck and wild rice salad with green beans and pecans and with a dressing of vinegar, dijon and maple syrup; and also the port and cranberry jellies. For my Polish Christmas Eve dinner I make several of the zakuski (Russian "small plates"). Also, there is a very decent glogg (glugg) recipe. Mouth watering yet? I will conclude by saying that the ingredients are not difficult to find (except you will have to google some of them as I wrote earlier) and the instructions are easy to follow and concise. Some of the terms are not used in the US, but then, many of the recipes are European and common sense will go a long way in helping you deal with unusual terminology.
5.0 out of 5 stars
Simple, Delicious,
By
This review is from: Roast Figs, Sugar Snow (Paperback)
I've had this cookbook for a couple of weeks and am in love with it. I've made 3-4 dishes from it and have enjoyed all of them. I usually cook something and then eat the leftovers for a couple of days. With this book I can't wait for them to be gone so I can explore the next culinary delight!The recipes are pretty simple to follow, and don't require a lot of work. There is a section on game meat for which it might be a little more difficult to find the ingredients, but everything looks so good that I'm going to have to make the effort. If you didn't have access to game meats you could easily skip recipe's from that section also. The book has plenty more to offer. I'd recommend it to anyone.
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