"Two of the most alluring spices are saffron and cardamon: cardamon because its flavour is so elusive - the dishes it flavours feel as if a ghost has walked through them - saffron for those blood-red threads that turn whole platters of food into gold, bleeding yolk-yellow streaks over creamy chicken and milky white yoghurt."
"figs, quince, pomegranates, and dates are fruits that could turn a girl's head. Elusive, romantic, and erotic, they conjure up visions of hot sun, starry skies and, let's be honest, sex. Figs are the sexiest of the lot."
""The first essay [in Around the Table] is set when I first moved to London. And that is my story," she tells me with trademark directness. "The early works really show me just learning the world. And I can't believe that I've ended up with the life that I have. I idolised Claudia Roden, and to think that now I'm friends with her and I go and drink whiskey with her"
Diana Henry celebrates saffron and cardamom for their transformative flavours and prizes figs, quince, pomegranates and dates for their sensual, romantic qualities. She is a James Beard Award winner and Around the Table gathers 52 essays drawing on life as a cook, mother and traveller. Early pieces show learning the world, while later experiences reveal friendships with culinary figures such as Claudia Roden. Language elevates simple ingredients into vivid, poetic images and the chosen favourite restaurants in her home city reflect those spices, seasonal fruits and worldly culinary sensibilities.
Read at CN Traveller
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