From the Oven to the Table

NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times, Eater, thekitchn, Epicurious, Chowhound, Completely Dorrie

Let the oven do the work with this easy-going collection of full-flavored dishes from Diana Henry.

All of the recipes in this book can be cooked in one dish or pan. You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor.

Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home – no matter how limited your time, resources or energy.