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.
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
—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