How to eat a peach: menus, stories, and places
(Book)
"When Diana Henry was sixteen she started a menu notebook (a composition book carefully covered in gift wrap) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favorite 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 flavors. 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 by the sea in Brittany, to a sultry evening mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love, and celebrating particular seasons. [This book] contains many of Diana's favorite dishes in menus that will take you through the year and to different parts of the world."--Inside cover.
Notes
Henry, D. (2018). How to eat a peach: menus, stories, and places. London, Mitchell Beazley.
Chicago / Turabian - Author Date Citation (style guide)Henry, Diana. 2018. How to Eat a Peach: Menus, Stories, and Places. London, Mitchell Beazley.
Chicago / Turabian - Humanities Citation (style guide)Henry, Diana, How to Eat a Peach: Menus, Stories, and Places. London, Mitchell Beazley, 2018.
MLA Citation (style guide)Henry, Diana. How to Eat a Peach: Menus, Stories, and Places. London, Mitchell Beazley, 2018.
Record Information
Last Sierra Extract Time | Feb 23, 2024 07:55:02 PM |
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Last File Modification Time | Feb 23, 2024 07:55:15 PM |
Last Grouped Work Modification Time | Feb 23, 2024 07:55:09 PM |
MARC Record
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003 | OCoLC | ||
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245 | 1 | 0 | |a How to eat a peach :|b menus, stories, and places /|c Diana Henry. |
264 | 1 | |a London :|b Mitchell Beazley,|c 2018. | |
264 | 4 | |c ©2018 | |
300 | |a 255 pages :|b colour illustrations ;|c 27 cm | ||
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337 | |a unmediated|2 rdamedia | ||
338 | |a volume|2 rdacarrier | ||
500 | |a Includes index (pages 253-255). | ||
505 | 0 | |a Spring and summer -- Autumn and winter. | |
520 | |a "When Diana Henry was sixteen she started a menu notebook (a composition book carefully covered in gift wrap) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favorite 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 flavors. 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 by the sea in Brittany, to a sultry evening mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love, and celebrating particular seasons. [This book] contains many of Diana's favorite dishes in menus that will take you through the year and to different parts of the world."--Inside cover. | ||
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