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Aster has signed Roast Figs, Sugar Snow: Food to Warm the Soul by Diana Henry, “an irresistible collection of cold-weather recipes that celebrate the unique pleasures of autumn and winter” originally published in 2005.
Stephanie Jackson, publisher at Aster, Gaia, Godsfield and Hamlyn, acquired world language rights from Jonny Geller at Curtis Brown, for publication in September 2023.
The “classic” cookbook has been “revisited, revised and refreshed” nearly 20 years after its first publication and has a new foreword by Nigel Slater and seven new recipes.
The publisher added: “Full of comforting delights from cold-weather climes — from the ski slopes of Italy, to the coffee houses of Vienna and Budapest, the rural reaches of New England and beyond — these recipes will bring warmth to your heart as well as your home.” Recipes featured in the book include: Austrian Pasta with Bacon and Smoked Cheese; Salad of Smoked Duck with Farro, Red Chicory and Pomegranates; and Pumpkin Tarts with Spinach and Gorgonzola.
Diana Henry, who’s previous books include A Bird in the Hand and How to Eat a Peach (Mitchell Beazley), has weekly columns in the Telegraph Magazine and Waitrose Weekend and her work has appeared in BBC Good Food, House & Garden and Delicious. She is also a regular voice on BBC Radio 4. Her journalism and books have been recognised with awards from, in the UK, the Guild of Food Writers, the Fortnum & Mason Food and Drink Awards, the Andre Simon Food & Drink Awards and, in the US, the James Beard Foundation.
She said: “I started work on Roast Figs, Sugar Snow over 20 years ago and I’ve been cooking from it ever since. The recipes — for food to warm you during autumn and winter — are delicious and comforting and the new edition has a few new ones. I am absolutely thrilled that the book is being re-issued with a cover that has even more magic than the original.”
Jackson commented: “It’s a huge privilege to bring Roast Figs, Sugar Snow – the little-known gem in Diana Henry’s backlist, originally published in 2005 – to the substantial and adoring audience Diana has built for her award-winning food writing over the years since. As Nigel Slater writes in his foreword to this very special new edition, “each paragraph is a carol to what makes the cooking of the cold months something to cherish”. This really is effectively a brand new book, and one that Diana’s fans will adore – full of wonderful, warming dishes that everyone will enjoy.”