2020 James Beard Award Nominee. Named one of fall 2019’s Best Cookbooks by The New York Times, Eater, the kitchen, Epicurious, Chowhound, and Completely Dorrie. THE SUNDAY TIMES BESTSELLER 

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.

"For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour." - Nigella LawsonThe 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.

By Diana Henry

240 pages