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This culinary journey is segmented into chapters that focus on specific themes and ingredients, ensuring a comprehensive and enjoyable cooking experience for all food enthusiasts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eCONTENTS INCLUDE:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFragrance of the Earth\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eDiscover the earthy and aromatic meld of herbs and citrus with dishes like thyme, oregano, and citrus roasted poussins, and lemon and rosemary cake.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eA Bowl of Fresh Herbs\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eInfuse your meals with fresh, green goodness with recipes like chermoula tuna with pomegranate couscous, and chilled avocado and coriander soup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eSweet Cloves \u0026amp; Liquid Gold\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eSavour the rich and hearty flavours of Catalan black rice, and indulge in salt-baked potatoes with crème fraîche and new season's garlic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eThe Sweet \u0026amp; the Sour\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eEnjoy the tantalising contrast of sweet and sour in dishes such as pearl divers' rice and Adam's Cafe's North African pickles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePlundering the Stores\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eMake the most of pantry staples with recipes like lamb and mint pilaf with Turkish cherry hosaf, and raisin and sherry ice cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eCurds \u0026amp; Whey\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eExperience the creamy delights of dairy with sweet potatoes with marinated feta and black olives, and ricotta ice cream with pomegranate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eFood from the Hearth\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eWarm your soul with comforting hearth-cooked meals such as lamb pizza with preserved lemons, and piadina with caramelised onions, walnuts, and taleggio.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003ePith \u0026amp; Skin\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eExplore the robust flavours of neglected parts of vegetables and fruits with recipes like pork with feta and spinach stuffing and cardamom-spiced oranges, and Amalfi lemon and honey jam.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003eHeaven Scent\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eIndulge in the sweet fragrances of desserts like meringue and rose cake with summer berries, and mangoes with orange blossom and sweet labneh.\u003c\/p\u003e\n\n\u003cp\u003eDiana Henry's \u003ci\u003eCrazy Water, Pickled Lemons\u003c\/i\u003e is more than a cookbook; it is an invitation to embark on a sensory journey through culinary traditions that span the globe. 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Each paragraph is a carol to what makes the cooking of the cold months something to cherish.' - Nigel Slater\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e'The Delia of my generation' - Clare Finney\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e'The food writers' food writer' - Mark Diacono\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDiana Henry's classic cookbook, \u003cem\u003eRoast Figs, Sugar Snow\u003c\/em\u003e, 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. 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