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THE SUNDAY TIMES BESTSELLER
'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson
The Sunday Times Best Cookbooks of the Year
'This might be Henry's most useful book yet, which is saying something.' - The Sunday Times
Guardian's Best Cookbooks and Food Writing of the Year
'The shining star is Diana Henry's From the Oven to the Table, in which she faultlessly delivers highly achievable, boldly flavoured dishes.' - Meera Sodha, the Guardian
Independent's Best Cookbooks of the Year
'A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception.' - Independent
Observer Food Monthly 20 Best Food Books of the Year
'There's so much to love about the latest from the Sunday Telegraph writer. Its great strength lies in updating and upgrading food you'll want to produce with a flourish. Deliciously photographed, too.' - Allan Jenkins, Observer Food Monthly
Daily Mail's Cookery Books of the Year
'Diana Henry is one of Britain's best cookery writers: her recipes are instantly appealing and she's the most elegant of writers. (...) Packed with hearty, highly flavoured dishes, it's the perfect winter cookbook for those days when you need sustenance without putting in too much effort.' - Daily Mail
Sunday Times Ireland Cookbook of the Year
'Of all the new cookbooks that came into my house this year, this is the one that has been used most often.' - Sunday Times Ireland
Delicious.magazine's Best Cookbooks of the Year
'Her most simply satisfying book yet? A must-own.' - Delicious.magazine
'I'm not quite sure how Diana Henry does it but every book she writes is a winner; practical, enticing and evocative. And the recipes always work. This one may seem as simple as it gets (one-pot or tray cooking) but it never ceases to delight.' - Tom Parker Bowles, the Mail on Sunday
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.
As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation'
Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015
Winner - James Beard Award: Best Book, Single Subject
The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015
Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
Winner of The Fortnum & Mason Cookery Book of the Year Award 2017
'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.'
'No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.'
Julia Leonard, London Evening Standard
'Her latest book, Simple, is destined to become a classic.'
'Diana Henry's latest release is packed with tasty recipes we want to make again and again'.
'I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going'.
'It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan, The Pool
'A book to adore'
Tom Parker Bowles, Mail on Sunday
'Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).'
Felicity Cloake, The Guardian
'Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It's also a fascinating look at how eating habits have changed over the past decade"
As featured in Glamour's 'best cookbooks ever written, to help inspire your daily cooking at home'
No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.
Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.
'Thrust this book into the hands of anyone who thinks they can't cook' - the Sunday Times
Diana Henry shows you how to turn everyday ingredients into something special with the minimum of effort. Cook Simple is packed with over 150 recipes and ideas - many of which Diana has harvested from her world travels - that offer simple ways to make every meal spectacular.
Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, flour and eggs. Each recipe takes only minutes to prepare with ingredients easily sourced from your local supermarket.
Features stunning pictures by award-winning photographer Jonathan Lovekin.
Food Book of the Year at the 2019 André Simon Food and Drink Book Awards
The Sunday Times Food Book of the Year
'A masterpiece' - Bee Wilson, The Sunday Times
As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018'
'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson
Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year
'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini'
- The Guardian 'Books of the Year'
'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year'
'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times
'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail
'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018)
'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year'
'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year'
'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books'
'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas'
'...enchanting, evocative menus.' - iPaper
'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift'
When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years.
Caring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less of course. It's also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too).
As always with Diana Henry, flavour is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what's left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.
'Cookery Book of The Year' Guild of Food Writers Awards
Shortlisted for the André Simon Awards
Nominated for The Bookseller Cookery Book Award, Sponsored by Foyles
What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.
Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds.
Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time).
Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.