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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

34 customer reviews

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  • Food From Plenty: Good food made from the plentiful, the seasonal and the leftover.  With over 300 recipes, none of them extravagant
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  • Cook Simple: Effortless cooking every day
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  • A Change of Appetite: where delicious meets healthy
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Product details

  • 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: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: 18,134 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

"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

If your kitchen doesn't yet include a Diana Henry title - you don't yet know what you're missing. Her first book 'Crazy Water, Pickled Lemons' (first published in 2002) set the tone for the genre. Her passion for food is undeniable and her amazing writing makes even the most exotic of recipes simple to make and understand.

Best known as the food writer for the Sunday Telegraph, Diana Henry has twice been named Cookery Writer of the Year by the Guild of Food Writers in 2007 and 2009. She is the author of six books including the much acclaimed 'Crazy Water, Pickled Lemons' which was shortlisted for a Glenfiddich Award for best cookbook. Her other titles include 'Roast Figs, Sugar Snow', 'The Gastropub Cookbook', 'Cook Simple', 'Crazy Water, Pickled Lemons' and 'Food from Plenty' which has been shortlisted for Food book of the Year by the Andre Simon Awards. She is a contributor to many magazines including Red, House and Garden, Sainsbury's Magazine and Waitrose Kitchen.

Product Description


"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

Book Description

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.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

64 of 67 people found the following review helpful By Pompom VINE VOICE on 31 Aug. 2010
Format: Hardcover
I quote from the book 'Leftovers are at the heart of this book. For example, you'll find delicious roast dinners followed by an abundance of ideas for things to do with the cold meat the next day. Diana's delicious recipes from all over the world, from Sicily to the Sahara, turn 'going without' on its head and make it a pleasure.'

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.
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14 of 15 people found the following review helpful By isabel b on 30 Oct. 2011
Format: Hardcover
I already own and love Diana Henry's previous books but have sworn that I must stop adding to the groaning shelves of my kitchen library. This one, however, sounded worth making an exception for, and how right I was. My children thought I was mad when we embarked on a 4 hour car journey with my new book opened on my lap, but by the time we reached home I was itching to get cooking as these recipes sounded so vibrant, simple and delicious. No hard to find ingredients, no special equipment required - a one stop shop enabled me to get to work with a chicken roasted with preserved lemon, garlic and bay, and a fantastic pilaf based around carrot, orange, pistachios and coriander. The only sadness was these provoked such greed there are no leftovers! The book is joyously written, the photos are enticing and chimes with my own beliefs about food without sacrificing anything to frugality. I know it's about to join my list of favourites (along with Simon Hopkinson, Madhur Jaffrey,Ottolenghi, Nigel Slater and the Greens Cookbook amongst others). So, when you need no more cook books - buy this one. Seriously.
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34 of 38 people found the following review helpful By Silvana de Soissons on 7 Sept. 2010
Format: Hardcover Verified Purchase
"Food from Plenty" is a veritable mangnum opus, a compendium of recipes "made from the plentiful, the seasonal and the leftover". This weighty, beautiful book contains over 300 recipes, and we are reassured that none of them are extravagant.Diana Henry is best known for her Sunday missives in the food section of the "Stella" Telegraph magazine.She has a philosophy of cooking which I share with all the students at the cookery schools I teach at, and, also, in my own home. Leftovers are sacrosanct, they should be used up the next day, and Diana gives us several examples of how each recipe can then be turned into something else. Parsimony is the new holy grail, so buy quality meat and fish, for example, but lesser quantities. Stock, both chicken and vegetable, is so simple to make and so very vital for soups, risotto, sauces and many, many recipes. Diana does not preach nor admonish, albeit pointing out the many sustainability, wastage and health problems facing a nation that needs to re-connect with food, its provenance, preparation and enjoyment.

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.
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17 of 19 people found the following review helpful By dorothea b on 29 Sept. 2010
Format: Hardcover
I have all Diana Henry's books - as well as a few hundred by other cookery writers - and this is already one of my favourites. It is a wonderful book; full of ideas, full of things that you want to cook, full of suggestions for food that you may already have - that leftover chicken or those cooking apples from the neighbour's tree. For the last three weeks I have insisted on roast chicken on Sunday just so I can cook the Vietnamese chicken with Nouc Cham or the chicken and parsley risotto for supper on Monday. The family will catch on soon...Diana Henry is a fantastic writer with an easy yet passionate and descriptive style so this is also the kind of book you can take to bed with you and read. The recipes are not overly complicated, but they are exciting - full of influences from all over the world, and combinations of ingredients and flavours that sound so delicious you are inspired to try them - so far none have disappointed. The book is beautifully produced, stunning photography, lovely paper...there is no more to say except that I have already given three copies to delighted friends and will be giving away quite a few more at Christmas!
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