Description
The beautiful new edition of Diana Henry’s classic Crazy Water, Pickled Lemons is OUT NOW
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‘For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.’ – Nigella Lawson
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‘This might be Henry’s most useful book yet, which is saying something.’ – The Sunday Times
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‘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
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‘A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception.’ – Independent
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‘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
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‘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
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‘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
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‘Her most simply satisfying book yet? A must-own.’ – Delicious.magazine
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‘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
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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 Times
