From the Oven to the Table – Diane Henry
Diana Henry’s new book is one that utilises the power of the oven to do much of the work of producing great food. She encourages the reader to follow her belief that leaving the oven to produce golden, burnished meals is one of the most successful ways of cooking.
Nigella Lawson writes of this book ‘For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.‘
The recipes includes a whole section on those involving chicken thighs, a section on grains and pulses, one on simple suppers and two sections devoted to vegetables.
Among the recipes that I am already itching to try are roast Indian-spiced vegetables with lime-coriander butter, baked rice with green olives, orange, feta and dill and roast lamb with apples, cider brand and cream.
Hardback. 240 pages.
19.5cm x 25.4cm x 3cm