From the Oven to the Table : Simple dishes that look after themselves by Diana Henry (Free Download), ‘For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.’ – Nigella Lawson.
Whether you’re short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food.
Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.
From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.
‘Everything Diana Henry cooks I want to eat’
–Yotam Ottolenghi “Henry’s books will inspire you, even on a Wednesday night”–Eater “For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.”–Nigella Lawson “Henry’s roasting tin dinners are sumptuous things on which to drizzle chutneys and relishes; meals you can close the oven door on before you open a bottle of wine. They aim to be the intersection of casual and elegant, that sweet spot where every home cook wants to live.”–Marian Bull, Wall Street Journal Magazine
From the Oven to the Table (ePub Download).
About Diana Henry
Diana Henry is one of the UK’s best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017.
A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple and How to Eat a Peach.
From the Oven to the Table details
- Hardback | 240 pages
- 192 x 248 x 30mm | 1,020g
- 19 Sep 2019
- Octopus Publishing Group
- MITCHELL BEAZLEY
- London, United Kingdom
From the Oven to the Table by Diana Henry (Get it here).