From the Oven to the Table: Simple dishes that look after themselves Hardcover – September 19, 2019

This is a truly beautiful cookbook that I was excited to try out. However, after making several recipes, the impression is that there was not adequate testing by cooks other than the author. I’ve followed the measurements (including weighing ingredients) and temperatures exactly (my oven has a thermometer in it so I know I’m at the correct temperature) but some recipes take up to twice as long to cook through as the recipe states. There are also a number of copy-editing problems, some small (the ingredient list on p. 18 has a comma after cheddar cheese and no explanation, or just the strangeness of routinely specifying 3 teaspoons instead of 1 tablespoon) and some bigger (the recipe for sausages & lentils with herb relish (p. 142) warns you to be sure to use the right size pan or the ingredients won’t cook at the same rate, but it never tells you what size that pan should be). Long story short: some great inspiration here, but you need to be an experienced cook to know how to adjust the recipes on the fly.

Never have I ever been mad at a cookbook. “Simple dishes”?!!!! Pa-lease. Duck, lamb chops? I have quite a large cookbook collection and I know I won’t like every recipe in every book but after going through this book I have ZERO desire to cook any of the recipes. Sorry, pass.

This book has been hit and miss. And I’m talking about within a dish. For example, the chicken would be good but the rice overcooked and mushy. The proportions are off for the few recipes I’ve tried. Either too much liquid. Too small a pan. The ingredients mismatched (blueberries and sausage and apple and saffron and pumpkin and what?!). 1/5 of the recipes have squash and 1/2 chicken thighs. This should be the pumpkin and chicken thigh book.

i love this cookbook but everything looks like ti burned, or even burned to the pan. The recipes and the combinations are brilliant and for many of them you could include other ingredients (mushrooms, summer squash, bell peppers, fruits, olives, different sorts of greens, and the like) to increase the nutritional factor but I would consider either cooking them with more moisture (stock, wine, even water, or cider) or even at a lower temperature (American -- 350 degrees F) to avoid that charred look. I agree with her that chicken thighs are an all time wonderful inbgreientm but so is ground lamb. Diana Henry is British so maybe they don't do meat loaf (mince) or stuffed bell peppers with cous cous, ground lamb and various vegetables, or even sausage meat (Shepherds pie comes to mind and that is ultimate British food to me) but they would also be great. But don't burn the food!

The majority of wonderful reviews predisposed me to like this book, and I eagerly awaited its arrival. But after my third session of paging through it to find recipes we’d like, I realized that it just didn’t appeal. At first I was thrilled to see the title of the second chapter (My Favorite Ingredient) since chicken thighs are my favorite as well. But neither that chapter nor Simple Suppers produced any meals that both of us would like without my making at least one major substitution for a fresh ingredient that either isn’t locally available or that one of us dislikes. At least I made my decision within the Amazon return window, because back it goes.

While I love the look, feel and ethos of this book, the cooking times (at least for the Chicken with Lemon, Capers and Thyme dish) seem wildly off. I thought the 30 minute cooking time (plus 10 min at the end) seemed short! Plan on playing things by ear-- revising, augmenting-- fine if you've got the time. Good for inspiration but the inaccuracies made me crave my much loved Marcella Hazan or Julia Child cookbooks. I'll stick with Hazan's wonderful Two-Lemon Chicken next time... a revelation.

This book is first of all, really beautiful. It is well thought out and there are virtually no recipes with a daunting amount of ingredients. I really appreciate that I can see myself taking some of these recipes and modifying them to my own taste because the ingredients are mostly simple! I cannot wait to start cooking from this cookbook. It may be my go-to for great simple recipes or just to get ideas to expound upon. Buy this book, you will not regret it--particularly if you entertain a lot, but want to enjoy sitting with your guests and not being a slave to the stove.

I flipped through every recipe in this book and everything was just so plain but with rustic, urban looking pictures. It's nicer to look at than the recipes sound. I returned it the next day because it didn't have any recipes I hadn't already seen or made. Everything just seemed either pretty basic or just super weird. I couldn't get with the combinations of ingredients and foods in there; it didn't make any sense to me.

Only realised yesterday Diana’s new book was being delivered today. Perfect, I have a day at home to write up a report. 10:00 book arrived. 13:00 still drooling over From the Oven to the Table.If you a fan, this book is laid out like her other books. Simple easy to read recipes and great photos. I am a big fan of Diana. Her recipes are always flavoursome. This one looks no different. It may be only Sept, but in my northern home in a wet and cool, if not cold, West Coast Scotland it’s already very autumnal. Nothing better than than a one pot wonder at this time of year. Persian spiced spatchcocked chicken with quick picked red onions & dill yogurt grabbed my eyes. Or was it arroz al horno we’re having for Sunday dinner? The menus are endless. Just imagine a lazy day with food slowly cooking and curled up with a large glass of wine. This book is made for these days,I buy a lot of cookery books. A lot of them end up in charity shops. Not this one. Like all of Diana’s books I end up buying a copy for the bookcase to read over and over. A copy for the kitchen to scribble my own notes on. And a kindle copy to read when I’m stuck in a hotel room on business.If you are new to Diana’s books, take a chance. If you love her books this one will not disappoint.

It’s here! I am giddy with excitement, one of my favourite authors Diana Henry has done it again.I have my big pan, my new book and starting with the first one tonight , Baked sausages, apples and blackberries with mustard and maple syrup.....Everything I have ever made from her books has been amazing!My reading for the next few days ❤️I am so very happy.Going out to pick some blackberries now xMrs Dean

I had heard a lot of good things about this author but had not purchased or cooked from any of her other books. I took a chance on this one as I was looking for a book on mostly one pot meals that are good for the autumn/winter season. I wanted some new ideas that are simple enough to do during the week but did not compromise on flavour. Boy did I get what I was looking for! I am absolutely in love with this book. I have made about 8 recipes so far and everything has been packed full of flavour. The ingredient lists are easy to manage, things are easy to find either in your cupboard or from the supermarket, the pictures are great (although a tad too dark for me) and best of all, most meals you can just add to the pot and put in the oven. My cast iron braiser is getting a lot of use right now. I like the good mix of meat, fish and vegetarian recipes. The combinations of spices and flavours are superb and are the magic behind the success of the dishes. I can see myself cooking from it cover to cover. Try this book and you won't be disappointed. I will now be looking at some of Diana Henry's other books to add to my collection.

Fantastic !Another fabulous book from Diana Henry ..someone who truly appreciates and understands wonderful meals .These are not difficult yet her flavours and combinations are mouthwatering ..no other cookery writer comes close .. even the once great Nigel Slater cannot compare. Just brilliant.

Very nice book. About half of the recipes are vegetarian. Every recipe has a picture.Dropped a star as some recipes are quite wordy see example in picture.