- Hardcover: 320 pages
- Publisher: Mitchell Beazley (6 Sept. 2010)
- Language: English
- ISBN-10: 1845335074
- ISBN-13: 978-1845335076
- Product Dimensions: 18.2 x 3.7 x 26.4 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (36 customer reviews)
- Amazon Bestsellers Rank: 44,094 in Books (See Top 100 in Books)
- See Complete Table of Contents
Food From Plenty: Good food made from the plentiful, the seasonal and the leftover. With over 300 recipes, none of them extravagant Hardcover – 6 Sep 2010
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"Almost uniquely for a modern cookbook there are at least 20 recipes here that you want to try immediately." --The Telegraph Magazine, September 11, 2010
"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." --Junior Magazine, January 2011, Sophie Conran
"I love Diana Henry's cooking and can thoroughly recommend Food from Plenty which features her characteristic blend of the everyday with the unusual."
--Daily Express, December 3, 2011, Vanessa Berridge
"Acclaimed food writer Diana Henry is a modern day Elizabeth David... An essential recipe book." --Stylist, April 27, 2011
"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, December 2010, Alexandra Henton
"Temptingly illustrated with Jonathan Lovekin's photography, 'Food from Plenty' is a book that will make you look forward to leftovers." --Time Out, September 23, 2011, Zoe Kamen
"A fine example of the way the British fooderati elevate uncomplicated cookery." --Washington Post, December 11, 2010, Bonnie S. Benwick
"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, November 28, 2010
One of the most essential books you can have.
--The Independent, October 8-14, 2011
Tunes into credit crunch anxieties - during 2008, Britain's personal debt increased by GBP1 million every 7.3 minutes (GBP1,449 billion at end July 2008) Today a third of all groceries we buy will end up in the dustbin - Food From Plenty will help us to buy more wisely and use everything we have to best effect Food From Plenty contains invaluable reference and recipes to help us cook sustainably, often using ingredients unfamiliar to us but that our ancestors knew well Packed with over 300 recipes and ideas - perfect for ingredients we're not used to cooking with.See all Product Description
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Top Customer Reviews
This book is about taking more notice of our approach to food, how we use and how we waste it, and doing it in a delicious way. Diana has a lovely writing style; approachable and not at all preachy. Diana starts with an interesting introduction, encouraging us all to approach food in a caring, thoughtful way which can only serve to increase the pleasure we get from it. I feel I have an idea of what she's getting at here; there is a distinct satisfaction in having a roast dinner, turning the remains into a soothing risotto and boiling the carcass for soup. Don't start thinking that the book is all about eking the last bit of nutrition out of every potato peeling though, plenty of the recipes are standalone, and none of them feel overtly frugal. For me the recipes draw on influences all ready present in Diana's previous books - Moroccan, English, French, Asian - this really is a book that takes a bite of world cuisine. Virtually all the recipes come with at least 2 thorough variations.
Chapters and a few recipes are:
The roast and 'les restes':
Simple roast chicken with herbs - and 7 variations on roast chicken from Corfu roast chicken with sweet potatoes and cayenne, to Malaysian roast chicken.Read more ›
This book transcends the general genre of "cookery book", as it is didactic in so many ways. Within its pages you will travel on the flight of Air Simple Gastronomy. You have arrived in Vietnam with Chicken with Nuoc Cham, a sauce made out of garlic, chilli, salt, lime juice, fish sauce and a little sugar. Next, you are sitting in an Italian garden, feasting on Pinzimonio vegetables, maybe dipped in a herby ricotta and olive dip. Mind the heat in your Mexican foray, with spicy Tinga Poblana. Diana has done a great deal of research, and her references are not just drawn from different cultures, but also across history.Read more ›
Most Recent Customer Reviews
Love it. Many of my favourite recipes are now are from this book. Try especially Clothilde's beef, the sour cherry tagine and the left over chicken Malay/noodle dish. All ab fab.Published 2 months ago by Rosie
Simply great recipes. Exactly the kind of food I want to cook and eat!Published 5 months ago by ELAYJAY
Birthday gift for Friend already had chicken book and was a fan- so perfect. Beautiful book will have to borrow of friend !!!Published 8 months ago by Miss Cheri M Bugden
Love this book, so extensive, complete and full of such great recipes!Published 12 months ago by Pat