Food From Plenty: Good food made from the plentiful, the seasonal and the leftover. With over 300 recipes, none of them extravagant (Hardback)Diana Henry (author)
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Caring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less of course. It's also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too).
As always with Diana Henry, flavour is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what's left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.
Publisher: Octopus Publishing Group
Number of pages: 320
Weight: 1260 g
Dimensions: 268 x 186 x 35 mm
Almost uniquely for a cookbook there are at least 20 recipes here that you want to try immediately. * The Telegraph Magazine *
Acclaimed food writer Diana Henry is a modern-day Elizabeth David... An essential recipe book. * Stylist *
Temptingly illustrated with Jonathan Lovekin's photography, Food from Plenty is a book that will make you look forward to leftovers. * Time Out *
Teaches you how to be thrifty and make the most of every morsel, while still creating fine food with a delicious assortment of recipes from around the world. -- Sophie Conran * Junior Magazine *
I love Diana Henry's cooking and can thoroughly recommend Food from Plenty which features her characteristic blend of the everyday with the unusual. -- Vanessa Berridge * Daily Express *
Beautiful cookery books are a joy to read, but this one did more than enchant: it sent me straight to my Aga to start cooking. * The Field *
A fine example of the way the British fooderati elevate uncomplicated cookery. * Washington Post *
Henry unleashes a cornucopia of ideas and recipes that are flavourful and filling and can feed big crowds. Less can be more, if you know what you're doing... * San Antonio Express-News *
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