COOKING & FOOD

From the Oven to the Table

by Diana Henry
Mitchell Beazley. Oct. 2019. 240p. photos. by Laura Edwards. index. ISBN 9781784726096. $29.99; ebk. ISBN 9781784726898. COOKING
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Aaward-winning cook Henry, author of classics How To Eat a Peach and A Bird in the Hand, does not disappoint. Focusing on recipes that can be cooked in one pan, Henry delivers. With chapters organized by type of meal and ingredient, starting with simple meals and ending with sweets, the collection also features Laura Edwards’s painterly photographs alongside some recipes. There are plenty of vegetable dishes and an entire chapter dedicated to the author’s favorite ingredient: chicken thighs. Recipes are easy to follow; each comes with a brief description or personal story. As with Henry’s other works, readers will benefit from a modest amount of experience in the kitchen and with cooking methods. Helpfully, the index is searchable by ingredient, and various insets offer deeper insights on methods and individual dishes.
VERDICT An appealing resource for home cooks, curious dabblers, serious chefs who appreciate pairings and combinations, and afficionados of dark-meat chicken.
Reviewed by Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland , Nov 01, 2019
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