'I love this book so much' - Nigel Slater'An all-time classic. The book I'm happy to return to, over and over again.

It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam Ottolenghi'This book has a special place in my heart' - Claudia Roden'The culinary script for the 21st century' - John & Sally McKennaA glorious new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoireCrazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients - from leathery pomegranates with their insides bursting with ruby seeds to flower waters that allow you to drink in the scent of a garden - to bring pleasure to your kitchen and an intoxicating whiff of warmer climes to your table. CONTENTS INCLUDE:Fragrance of the EarthThyme, oregano & citrus roasted poussins; Lemon & rosemary cakeA Bowl of Fresh HerbsChermoula tuna with pomegranate couscous; Chilled avocado & coriander soupSweet Cloves & Liquid GoldCatalan black rice; Salt-baked potatoes with crème fraîche & new season's garlicThe Sweet & the SourPearl divers' rice; Adam's Café's North African picklesPlundering the StoresLamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice creamCurds & WheySweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranateFood from the HearthLamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggioPith & SkinPork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jamHeaven ScentMeringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh.