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Simple
by Diana Henry


Overview -
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.  Read more...


 
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More About Simple by Diana Henry
 
 
 
Overview

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.

 
Details
  • ISBN-13: 9781784722043
  • ISBN-10: 1784722049
  • Publisher: Mitchell Beazley
  • Publish Date: September 2016
  • Page Count: 320
  • Dimensions: 9.8 x 7.5 x 1.3 inches
  • Shipping Weight: 2.6 pounds


Related Categories

Books > Cooking > Methods - Quick & Easy

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-06-20
  • Reviewer: Staff

Henry (Roast Figs Sugar Snow) 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 with toast with linguine all’amalfitana (linguine with anchovies and walnuts); Parmesan roast chicken with cauliflower and thyme; and a refreshing salad of cucumbers, radishes, cherries, and rose petals, all well within the abilities of even the most novice of home cooks. Drawing from a pantry full of global ingredients, she creates a leek and feta omelet with sumac, stir-fried squid with ginger and Shaoxing wine, and roast chicken with chiles and migas. These are just a few of the dishes that will expand palates that come together quickly. Readers with fully stocked spice racks will get the most out of the book. Fans of Henry’s previous work (this is a quasi-sequel to 2014’s Cook Simple) will find this one equally rewarding. (Sept.)

 
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