Pure Simple Cooking

Effortless Meals Every Day

By Diana Henry
(Ten Speed Press, Paperback, 9781580089487, 192pp.)

Publication Date: April 1, 2009

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Description

Pure. Simple. Fresh.
 
This is the mantra of award-winning cookbook author Diana Henry. With a few core ingredients in your cupboard, you can transform humble staples, such as sausages, potatoes, and summer berries, into something special. Henry shows busy home cooks how to make no-fuss meals with an appealing mix of recipes inspired by her travels in southern France, Scandinavia, Italy, North Africa, Greece, and other regions.
 
More than 150 foolproof recipes, such as Pacific Lime Chicken, Seared Tuna with Avocado Salsa, Zucchini with Ricotta, Mint, and Basil, and Grilled Apricots with Blackberries and Mascarpone, offer casual but memorable dishes for creating convenient weeknight meals or entertaining friends on weekends. Fruit and vegetable recipes are organized seasonally, making it easy to feature fresh produce in your cooking.
 
With its relaxed approach to making dinner accessible and inspiring, Pure Simple Cooking embraces the truth that good food is often best cooked simply.




About the Author

DIANA HENRY is the food columnist for Britain's Sunday Telegraph and the author of five cookbooks. In 2007, she was named Cookery Writer of the Year by the British Guild of Food Writers. She cohosts a popular UK television show and lives in London.




Praise For Pure Simple Cooking

“Ideal for the novice home cook in need of a bit of encouragement in the kitchen.”
—Publishers Weekly

"Diana Henry's passion is infectious and her recipes tantalizing."
—Hugh Fearnley-Whittingstall, author of The River Cottage Meat Book

"Pure Simple Cooking shows that given only a short time in the kitchen, a person can plan on a beautiful and nourishing meal any day of the week--without resorting to dubious tricks or takeout."
—Deborah Madison, author of Local Flavors

 "A new Diana Henry book is an occasion . . . Henry has perfect pitch when it comes to cooking--her recipes are never less than delicious."
—The Spectator

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