I went hunting through the book for produce that might be difficult for some people to find, and there were only about 5-6 recipes which I thought might require substitution if you can't access the following: ie. Diana’s last book, H ow to Eat a Peach, won the André Simon Food Book of the Year for 2018, while A Bird in the Hand won a James Beard Award in 2016. That said most recipes aren't overly complex and the resulting dishes look fairly simple and delicious. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

Now, Diana Henry isn’t capable of writing a recipe that doesn’t make one want to scuttle straight into the kitchen, so the job of choosing just one isn’t an easy one but, after much delicious deliberation, I plumped for her Moroccan-spiced Chicken with Dates and Aubergines, and here it is in all its glory. However this is easily fixed, and in a way that does not suggest the underlying recipe was fundamentally incorrect. Hinzukommen 10 kurze, nur paar Zeilen Rezepte auf 2 Seiten wie Räucherfisch-Canapé oder teuflisch scharfe Eier. These are not books by a restaurant chef, and the techniques are straightforward if you have a good range of equipment.Now in Minneapolis, she is a chef instructor at Cooks of Crocus Hill, caters small events and hosts curated pop-up dinner parties. It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. However, in another demonstration of Diana’s taste, things are arranged to look more documentary than clumsily staged.

Ich kann auf dem Stehgreif auf andere, auch leckere Rezepte zurückgreifen, die weniger Energie verbrauchen.

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. Without the "Easy" selling point it's just another cook book, with recipes not linked by any particular region or type.

Mark Bittman █░░░░ Ferran Adrià Can you cook the food every night or is it more specialist or obscure?Henry's recipes are a great inspiration when you get tired of your usual recipes and yearn for something a little special, really satisfying, and, yes--simple. This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing. It’s the next best thing to going to a favourite friend’s for dinner and knowing that the food will be delicious, you’re going to love and be nourished by everything, there won’t be a weird fancy table placement and there is no risk that you’ll ever run out of wine. Even should I never cook any of her recipes I just love to curl up with her recipes, look at the pictures.