Whether deciding how to dress up a tub of ice cream or determining which fish to choose for a simple weeknight dinner, British food writer Diana Henry shows how to make each dish memorable.
In Pure Simple Cooking, Henry’s classic recipes focus on enhancing simple food with fresh ingredients and pantry staples, like Pear, Fig, and Prosciutto Salad with Pomegranates and Lamb Chops with Pea and Mint Purée.
With an appealing mix of recipes from Provence, Italy, North Africa, Greece, and other regions, Henry celebrates the domestic while recognizing the need for streamlined, foolproof cooking techniques. She embraces the truth that good food is often best cooked simply.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything