From the Oven to the Table

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. 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. Praise for How to Eat a Peach:’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’…her best yet…superb menus evoking place and occasion with consummate elegance’ – Financial TimesFood Book of the Year at the André Simon Food & Drink Book Awards 2019]]>