Description

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Discover fuss-free cooking packed with flavor with this book from the bestselling author of A Bird in the Hand.

As featured in Glamour's 'best cookbooks ever written, to help inspire your daily cooking at home'

No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavor.

Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.
 

About the Author

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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

Praise For…

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What distinguishes her work isn't just the quantity of recipes she produces, but their quality and originality, particularly in the creativity of her flavor combinations.

—The New York Times

If you reach for cookbooks that you'll use over and over again (instead of glorified coffee table books), Diana is your girl.—Food 52

The forthright recipes and chatty asides are plain in the way that Jane Grigson and Richard Olney were plain, which is to say that these writers share a lovely economy both of language and of cooking itself.—Los Angeles Times

The pages are loaded with....Henry's cheerful commentary (the joys of canned food) and, of course, a lot of truly wonderful recipes.—Los Angeles Times

Food writer Henry has a knack for genius flavor combinations, and her latest doesn't disappoint.—Library Journal

This is truly modern cooking. She manages to guide you through recipes with very little instruction, because she's so precise with her wording.—New York Times

Henry takes a low-key turn in this elegant cookbook, focusing on simple, tasty recipes for all times of day that can be prepared with a minimum of fuss. She delivers on that promise.—Publishers Weekly

It's the kind of prose that makes you want to run immediately into the kitchen to have your way with some figs. And when you get there, you discover that none of her recipes are fussy, and all of them work. To be accessible, reliable and still thrilling is a very rare achievement indeed.—New York Times

The title tells you most of what you need to know. But don't you dare mistake Simple for "run-of-the-mill".—Food 52

Who's the Best British Food Writer? (Clue: It Isn't Nigella or Jamie)
Why you should know the wonderful, warm, and always delicious Diana Henry.—Martha Stewart Living