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Roast Figs, Sugar Snow: Winter Food to Warm the Soul by Diana Henry

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Notes about this book

  • FeastsandFestivals on June 22, 2012

    Beautifully produced book with very tempting seasonal dishes many of which are very unusual. Love it.

Notes about Recipes in this book

  • Beef pie with wild mushrooms and claret

    • Frogcake on October 15, 2016

      This beef pie definitely warmed our souls. Will make this again.

  • Austrian rabbit with bacon and sour cream

    • Foodycat on March 08, 2015

      I used pork tenderloin, cut into thick medallions, because I have very mixed results cooking rabbit. I used a leek instead of an onion and cut the cooking time down to about 40 minutes. Really delicious.

  • Roast beet 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.

  • Savoy cabbage with garlic and juniper

    • Avocet on March 15, 2016

      A very good side dish, but we didn't think that butter was the right medium for sauteing the cabbage. Next time I'll use olive oil or duck or goose fat. The leftovers warmed up nicely the next day.

  • Smoked haddock and leek risotto

    • herbietea on January 25, 2013

      Very tasty, next time use smaller, less green leeks

  • 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.

  • Salad of smoked duck with farro, red chicory, and pomegranates

    • Foodycat on December 22, 2014

      I used bulgar wheat because I didn't have farro, and a bit of honey in the dressing because I didn't have creme de cassis. A delicious, hearty winter salad.

  • 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.

  • 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!

  • West country pot roast chicken with apples and cider

    • Avocet on March 15, 2016

      A lovely dish. Made it with thighs instead of whole chicken and used a little more cider than called for, which I reduced after taking out the chicken. Nice with a side of her Savoy cabbage and juniper berries and some noodles.

  • Québécois mussel chowder with cod and cider

    • Avocet on March 15, 2016

      This was excellent. The cider lends a subtle note, it doesn't come across as cider. The cod was perfect tender and sweet. Did need the squeeze of lemon. We'll make this again.

  • Irish stew

    • e_ballad on June 15, 2017

      I have loved a great many Irish stews... but sadly this wasn't one of them. This appears to be a very authentic dish, but it lacked any flavour, despite ample seasoning. I really wanted to like this more than we did.

  • 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.

  • 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.

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Reviews about this book

  • Bibliocook

    Vividly luminous photographs...compliment Henry’s sensuous writing and make this a book to curl up with on a dark night in front of a roaring fire. Just don’t try doing it when you’re hungry.

    Full review
  • The Foodie Bugle

    An interview with Diana Henry about her cookbook collection, her life and her new book.

    Full review
  • Jam and Clotted Cream

    This book is not just about food and ingredients but about the weather, the seasons and about forgotten places - in essence it's about the magic of Autumn and Winter.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1845335244
  • ISBN 13 9781845335243
  • Linked ISBNs
  • Published Nov 01 2009
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley
  • Imprint Mitchell Beazley

Publishers Text

Recipes that will bring warmth to your heart as well as your home. Diana Henry invites you to join her at the stove and cook for family and friends with this irresistible collection of recipes gathered from places where the cold winds blow. Based on five years of travel to such chilly climates as New England, Quebec, Russia, Eastern Europe, and Scandinavia, Henry offers up nearly 100 recipes for soul-warming, cold-weather cooking.

There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and maple everything from the sugar houses of Vermont. Illustrated with stunning photographs by Jason Lowe that capture the dishes, ingredients, and spectacular beauty of the cold seasons, Henry's recipes are the antidote to the winter blues.



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