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eBay-Artikelnr.:335813306767
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781784726096
Über dieses Produkt
Product Identifiers
Publisher
Octopus
ISBN-10
1784726095
ISBN-13
9781784726096
eBay Product ID (ePID)
26038687031
Product Key Features
Book Title
From the Oven to the Table
Number of Pages
240 Pages
Language
English
Topic
Individual Chefs & Restaurants, Methods / Quick & Easy
Publication Year
2019
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
35.6 Oz
Item Length
9.9 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2022-286892
Dewey Edition
23
Reviews
You'll revisit this cookbook again and again. "How to Eat a Peach," by the popular British author, merits special attention because it delivers timeless and thoughtful food writing, accompanied by handsome visual vignettes.-- NY Times Book Review, "Henry's roasting tin dinners are sumptuous things on which to drizzle chutneys and relishes; meals you can close the oven door on before you open a bottle of wine. They aim to be the intersection of casual and elegant, that sweet spot where every home cook wants to live."-- Marian Bull , Wall Street Journal Magazine
Dewey Decimal
641.82
Synopsis
NAMED ONE OF FALL'S BEST COOKBOOKS BY The New York Times, Eater, thekitchn, Epicurious, Chowhound, Completely Dorrie "I can't help but envisage this book in kitchens up and down the country, absolutely a-flutter with post-it notes, not just to signal those recipes earmarked for cooking in the future, but as a way of marking those already eaten with unflurried joy." Nigella Lawson "Henry's book will inspire you, even on a Wednesday night." Eater Let the oven do the work with this easy-going collection of full-flavored dishes from Diana Henry. All of the recipes in this book can be cooked in one dish or pan. You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor. Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy., 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, 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
LC Classification Number
TX840.O53H43 2019
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