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Roast Figs, Sugar Snow (Updated Edition): Food to Warm the Soul by Diana Henry

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Notes about this book

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Notes about Recipes in this book

  • Onion and cider soup with melting Camembert

    • Lillibet on September 23, 2013

      Very nice and rich for an onion soup - cheese melt really sets it apart.

  • Georgian cheese pies

    • mfranklin125 on September 20, 2018

      What is awesome about this is that it's really easy and you don't have to wait for the dough to rise or anything that requires splitting up the day with making this recipe. Making larger ones and cutting seemed easier to me. The recipe takes about 15-20 min of prep max plus baking time on top of that.

  • Mustard mash

    • TrishaCP on February 12, 2017

      This was a nice twist to make mashed potatoes taste less rich. My whole grain mustard is basically just bound seeds, so I got lovely pops of mustard seed throughout the potatoes- lovely! Served with the baked sausages as suggested.

  • Roast beetroot salad with orange and goat cheese

    • vickster on July 04, 2014

      It is a pretty standard beet salad, but the toasted walnuts add a delicious touch. And I had some blood oranges remaining from this year's crop. I'm sure I will be making this salad frequently.

    • Frogcake on January 31, 2017

      So good! Love the vinegrette and roasted walnuts. Have made this with crumble feta.

  • Roast winter squash with porcini cream

    • Foodycat on July 28, 2014

      I add some garlic to each squash. We've also done this on the Weber in summer, as a side dish and it is very successful!

  • Smoked haddock and leek risotto

    • herbietea on January 25, 2013

      Very tasty, next time use smaller, less green leeks

  • Roasted pork rib chops with pears, onions, and melting Gorgonzola

    • Foodycat on November 01, 2014

      I made this once years ago, and I remember being stunned by how rich it was. This time around I used loin chops and omitted the marscarpone, and it was still quite rich, but really delicious.

  • Georgian lamb with damsons and walnuts

    • saladdays on March 08, 2014

      This is such a good recipe that I shall find it difficult to make any other lamb casserole dish. There is a real depth to the flavours from the different spices especially enhanced by the pomegranate molasses. I halved the amount of cayenne pepper used as it looked rather a lot and it was lip tingling rather than lip numbing. Used damsons from an autumn glut that I had in the freezer. Recipe is on p. 133, it is not in the book's index.

  • Beetroot, walnut, and cilantro purée

    • IsaSim on December 14, 2016

      Well balanced flavours, earthy beet against garlic and walnuts. Husband loved it.

  • Mulled wine (Glögg)

    • adrienneyoung on January 02, 2017

      Made it with madeira and, owing to lack of aquavit, a good slug of poire william. Yum yum! Definitely a keeper.

  • Danish Christmas kringle with cardamom

    • monica107 on January 26, 2014

      The recipe put me off at first glance because it required yeast and rising time and such, but upon further review (and making it) it is quite unfussy. I left the first rise overnight (no time is specified) out of sheer convenience. After making the dough I made the filling and stuck it in the fridge til I assembled and baked it the next day. Let the filling sit out and come to room temp before you attempt to spread it onto the long strip of dough. The frosting seemed superfluous to me; a dusting of powdered sugar looked much better. Overall, an impressive looking dessert item, quite uncomplicated once you get started, and highly recommended for a holiday table.

  • Baked sausages with apples, onions, raisins, and hard cider

    • TrishaCP on February 12, 2017

      This was delicious using bratwurst. Easy to throw together as well, though the cooking time makes this a better meal for a lazy weekend rather than weeknight. I omitted the sugar and I would either skip the raisins next time or just plump them in water instead.

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  • ISBN 10 1845339746
  • ISBN 13 9781845339746
  • Linked ISBNs
  • Published Sep 01 2014
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition Updated ed
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

Diana Henry spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. 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. These recipes will bring warmth to your heart as well as your home.

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