The beautiful new edition of Diana Henry's classic book, Crazy Water, Pickled Lemons, is now available.

'Cookery Book of The Year' at the Guild of Food Writers Awards

Nominated for the André Simon Awards

Nominated for the Bookseller Cookery Book Award, sponsored by Foyles

What happened when one of our era's most beloved food writers had a change in her appetite? Here are the dishes Diana Henry created when she began to crave a different diet - less meat and heavy foods, more vegetable, fish, and grain dishes - often inspired by Middle Eastern and Far Eastern cuisine, but also drawing from kitchens ranging from Georgia to Scandinavia.

Searching for what 'healthy eating' really means and bombarded by readers and friends for recipes that are 'good for you,' Diana discovered a lighter, fresher approach to dining. From a Cambodian salad with shrimp, grapefruit, roasted walnut, and mint to North African cod with cumin, and blood orange and cardamom sorbet, the enchanting dishes in this book are filled with flavor, nutrition, and color.

Merging the recipes, Diana writes with her distinctive voice about everything from the wonder of broth to the great debate on carbohydrates. Above all, this guide is about opening our palates to new possibilities. There is no strictness here, just fantastic food that nourishes the body and soul.

Pages: 336, Year of Publication: 0408, Dimensions: 18x18cm