Building menus that evoke memories with Diana Henry

Salt & Spine

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Building menus that evoke memories with Diana Henry

"I kept a notebook when I was a teenager from about the age of 16, and I used to create menus, most of which I never cooked at all. I just liked to consider: What works together?"

Brian Hogan Stewart

Jul 03, 2018

This week, we're excited to welcome Diana Henry to SALT + SPINE, the podcast on stories behind cookbooks.

Diana Henry is a poignant and beloved food writer whose 11 enchanting cookbooks explore the diverse flavors and textures of food – from Mediterranean and Middle Eastern dishes in Crazy Water, Pickled Lemons to the cuisines of colder climates in Roast Figs, Sugar Snow. In her latest work, How to Eat a Peach, Diana explore menus, stories and the places special to her.

START COOKING TODAY: Bookshop

And much to our delight, Diana is even more obsessed with cookbooks than the Salt + Spine team! So it comes as no surprise that we enjoyed chatting about her enviable collection of more than 4,000 cookbooks.

“You know how smells can remind you of your childhood? Even pictures in cookbooks kind of take me back.” — DIANA HENRY

We sat down with Diana at San Francisco's The Civic Kitchen cooking school to talk about the stories behind How to Eat a Peach.

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Salt & Spine

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

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