Roast Figs, Sugar Snow (Diana Henry)

Roast Figs, Sugar Snow (Diana Henry)Staff Pick: This book is a warm invitation to cherish the continuing joys of the cool months: the growing afternoon light, the possibility of snow, and above all the cozy seasonal foods. Let your palate travel from New England to Scandinavia without the plane ride! Genevieve Diana Henrys classic cookbook, Roast Figs, Sugar Snow, is now revisited, revised, and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater

Staff Pick: This book is a warm invitation to cherish the continuing joys of the cool months: the growing afternoon light, the possibility of snow, and - above all - the cozy seasonal foods. Let your palate travel from New England to Scandinavia without the plane ride! - Genevieve 

Diana Henry’s classic cookbook, Roast Figs, Sugar Snow, is now revisited, revised, and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes. Full of comforting delights from cold-weather climates, it features recipes gathered from Diana’s travels to Scandinavia, the French and Italian Alps, Scotland, Ireland, and New England. This is irresistible food you’ll cook over and over again. 

Choose Alpine dishes of melted cheese; autumnal pies and substantial winter salads; pastries from Viennese coffee houses; festive snow biscuits and – closer to home – Diana’s definitive recipe for warming Irish stew. Of course, there is also a recipe for Sugar-on-Snow as well. These recipes will bring warmth to your heart as well as your home. And Diana’s evocative writing about both place and food make this a book well worth reading, as well as cooking from.