From the Oven to the Table

Product Details
$29.99  $27.89
Mitchell Beazley
Publish Date
7.7 X 9.8 X 1.1 inches | 2.25 pounds

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About the Author
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
'Everything Diana Henry cooks I want to eat'
--Yotam Ottolenghi
"Henry's books will inspire you, even on a Wednesday night"--Eater
"For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour."--Nigella Lawson
"Henry's roasting tin dinners are sumptuous things on which to drizzle chutneys and relishes; meals you can close the oven door on before you open a bottle of wine. They aim to be the intersection of casual and elegant, that sweet spot where every home cook wants to live."--Marian Bull, Wall Street Journal Magazine
"One of our favorite cookbook authors."--Julia Moskin, The New York Times