by Diana Henry (Author)
2020 James Beard Award Nominee
Named one of fall 2019's Best Cookbooks by The New York Times, Eater, thekitchen, epicurious, Chowhound, and Completely Dorrie
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."
Delicious.magazine's Best Cookbooks of the Year "Her most simply satisfying book yet? A must-own."
- Delicious.magazine Diana Henry's favorite 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.
"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 Times Food Book of the Year at the André Simon Food & Drink Book Awards 2019
Author Biography
Diana Henry is a James Beard Award winning author and beloved food writer with book sales of more than 950,000 copies worldwide. She has regular columns in The Daily Telegraph and Waitrose Weekend and her work has appeared in BBC Good Food, House & Garden, Delicious and beyond, her broadcast appearances include BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year and Cookbook of the Year from the Guild of Food Writers; Cookery Writer of the Year and Cookery Book of the Year at the Fortnum & Mason Food and Drink Awards; Food Book of the Year at the André Simon Food & Drink Book Awards; and a James Beard award.
Diana Henry is the author of twelve books including: Crazy Water, Pickled Lemons; Roast Figs, Sugar Snow; Plenty; Salt, Sugar, Smoke; A Change of Appetite; A Bird in the Hand; Simple; How to Eat a Peach and From the Oven to the Table
Diana Henry has a strong fanbase with 126,000 followers on Instagram @dianahenryfood
Number of Pages: 240
Dimensions: 1.1 x 9.8 x 7.7 IN
Illustrated: Yes
Publication Date: October 01, 2019
