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From the Oven to the Table

NAMED ONE OF FALL'S BEST COOKBOOKS BY The New York Times, Eater, thekitchn, Epicurious, Chowhound, Completely Dorrie 

"I can't resist the urge to visualize this book in kitchens here and there the nation, completely a-shudder with post-it notes, not simply to flag those plans reserved for cooking later on, however as a method of denoting those as of now eaten with unflurried euphoria." Nigella Lawson
"Henry's book will rouse you, even on a Wednesday night." Eater
Let the broiler accomplish the work with this agreeable assortment of full-seasoned dishes from Diana Henry. 

The entirety of the plans in this book can be cooked in one dish or skillet. You basically prep the fixings at that point pop them in the stove to cook while you move on. From fast after-work dinners and light veggie suppers to increasingly generous blowouts to take care of companions, these plans are stuffed with all out flavor. 

Diana incorporates plans, for example, Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-broil Jerusalem Artichokes, Chestnuts and Mushrooms, demonstrating that great suppers are reachable in each home - regardless of how restricted your time, assets or vitality.
About the Author
Diana Henry is one of the UK's best-loved food writers and her star continues to rise in the US. 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, Pure Simple Cooking, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple and How to Eat a Peach. Diana's books have sold over 700,000 copies worldwide.
Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children. 
i love this cookbook but everything looks like ti burned, or even burned to the pan. The recipes and the combinations are brilliant and for many of them you could include other ingredients (mushrooms, summer squash, bell peppers, fruits, olives, different sorts of greens, and the like) to increase the nutritional factor but I would consider either cooking them with more moisture (stock, wine, even water, or cider) or even at a lower temperature (American -- 350 degrees F) to avoid that charred look. I agree with her that chicken thighs are an all time wonderful inbgreientm but so is ground lamb. Diana Henry is British so maybe they don't do meat loaf (mince) or stuffed bell peppers with cous cous, ground lamb and various vegetables, or even sausage meat (Shepherds pie comes to mind and that is ultimate British food to me) but they would also be great. But don't burn the food!-ginny
This book is first of all, really beautiful. It is well thought out and there are virtually no recipes with a daunting amount of ingredients. I really appreciate that I can see myself taking some of these recipes and modifying them to my own taste because the ingredients are mostly simple! I cannot wait to start cooking from this cookbook. It may be my go-to for great simple recipes or just to get ideas to expound upon. Buy this book, you will not regret it--particularly if you entertain a lot, but want to enjoy sitting with your guests and not being a slave to the stove.-KLD 
I had heard a lot of good things about this author but had not purchased or cooked from any of her other books. I took a chance on this one as I was looking for a book on mostly one pot meals that are good for the autumn/winter season. I wanted some new ideas that are simple enough to do during the week but did not compromise on flavour. Boy did I get what I was looking for! I am absolutely in love with this book. I have made about 8 recipes so far and everything has been packed full of flavour. The ingredient lists are easy to manage, things are easy to find either in your cupboard or from the supermarket, the pictures are great (although a tad too dark for me) and best of all, most meals you can just add to the pot and put in the oven. My cast iron braiser is getting a lot of use right now. I like the good mix of meat, fish and vegetarian recipes. The combinations of spices and flavours are superb and are the magic behind the success of the dishes. I can see myself cooking from it cover to cover. Try this book and you won't be disappointed. I will now be looking at some of Diana Henry's other books to add to my collection.-Tamito 

Download Ebook From the Oven to the Table | 82 Mb | Pages 240 | EPUB | 2019

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