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Plenty Hardcover – October 18, 2010


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Product Details

  • Hardcover: 320 pages
  • Publisher: Mitchell Beazley (October 18, 2010)
  • Language: English
  • ISBN-10: 1845335732
  • ISBN-13: 978-1845335731
  • Product Dimensions: 10.3 x 7.3 x 1.5 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #430,605 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Diana Henry was named cooking writer of the year 2007 by the Guild of Food Writers for her work in The Sunday Telegraph Magazine for whom she is the main food columnist. She was shortlisted for the award again in 2008. She is the author of several acclaimed cookbooks including Crazy Water, Pickled Lemons; Roast Figs, Sugar Snow; and Pure Simple Cooking.

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Customer Reviews

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See all 10 customer reviews
There are so many great recipes and flavor combinations.
Kelsie
I originally picked this book up at the library and immediately fell in love.
Amazon Customer
This is a fantastic addition to our cookbook collection!
S. Crosby

Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Mr. A. Mellor on March 27, 2011
Format: Hardcover Verified Purchase
Diana Henry continues to write interesting and stimulating cookbooks, I am a great fan, whether it be gastro pub food, "food to warm the soul" (Roast Figs, Sugar Snow) or "Enchanting dishes from the Middle East. Mediterranean and North Africa (Crazy Water, Pickled Lemons). This book follows proudly in their footsteps although this time she aims for good uncomplicated food for the sustainable kitchen.
To address this problem she emphasizes cooking seasonally and celebrating leftovers, using sustainable fish as well as using economical but delicious cuts of meat. On occasions she allays the fears of the timid cook, often frightened by a long list of ingredients, by pointing out the cooking techniques are not complex. Interesting substitutions, such as the use of breadcrumbs for grated parmesan even consider our health!
I cannot comment on every dish in the book because I am apt to dip into cookbooks for dishes that sound interesting, but the cassoulet, for example, although taking longer to cook than the recipe specified was delicious.
The chapters deal with the roast and using leftovers (including variations); vegetables; dried foods (such as lentils, beans and chickpeas); grains (such as rice, quinoa,couscous and barley); fish (including shellfish); cheaper cuts of meat (including lamb shoulder and breast, pork cheeks and shoulder, braising beef, skirt steak and oxtail); soups; the use of wild foods; and desserts using fruits. Thus it may appear to be like someone turning the clock back to an age in which wastefulness was frowned upon and people learned to make the most of what was available. This book, however, does not turn the clock back to bland dishes. Rather, consideration is given to taste and the use of cooking techniques from many parts of the world. All in all very much a cookbook for our present day and one to which people starting to cook as well as more experienced cooks should give serious consideration.
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10 of 10 people found the following review helpful By Amazon Customer on September 6, 2011
Format: Hardcover Verified Purchase
I originally picked this book up at the library and immediately fell in love. The recipes in it range from deceptively simple to delightfully complex. The beer and lamb chili is by far one of my favorites, and there are plenty of veggie only options to choose from too. We found most of the recipes to be rather affordable too, with easy substitutions for the more expensive ingredients. It's not going to be for everyone, but this cookbook has found a home in our regular weeknight dinner plans.
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8 of 10 people found the following review helpful By Midwest Book Review on February 13, 2011
Format: Hardcover
PLENTY packs in over 300 recipes based on budget preparations and tips on how to spend less, waste less, and eat better. These recipes come from around the world and showcase great food that can be made on a budget. Leftovers can be transformed into outstanding winners, bumper crops of garden produce can become main dish meals, and less expensive cuts of meat can produce new options and variety. From a Creamy White Vegetable, Chestnut and Cranberry Gratin to Granny Miller's Beef, Potato and Parsley Stew, this showcases many dishes unique to this book and belongs in any culinary collection.
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2 of 2 people found the following review helpful By Wild Thing Foodie on November 14, 2013
Format: Hardcover Verified Purchase
I'd like to give it 10 stars, because it has encouraged my husband to cook! Her collection of recipes are eclectic and affordable without diminishing flavour. I love her vegetable section - tasty and not fattening with lots of cheese and cream. At the last minute, I tried one of her beef stew recipes and had all of the ingredients in my cupboard! Therefore, not expensive and excellent. My husband still talks about that beef with oranges and olives. It is a step above any of Jamie Oliver's cookbooks. Great for beginner as well as intermediate cooks. The quality and size of the book are perfect and says: grab me and use me! I own over 300 cookbooks, and this one has been placed in my "use a lot" shelf. This English cookbook will compliment any cookbook collection with lots of sweet and fat American ones. Diana is the "practical" Alice Waters. Her flavors will impress on a budget!
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2 of 2 people found the following review helpful By Jamie on May 2, 2013
Format: Hardcover Verified Purchase
This has quickly become my go-to cook book and I find myself wishing other books in my collection were structured similarly. The author has done a great job providing variations on her main recipes. For the novice cook, this will help readers learn how to tweak basic recipes when ingredient substitutions are necessary or if the mood strikes. For the more advanced cook, it provides that extra push to get you thinking "what if..." when planning meals. Bonus: This cookbook uses relatively basic ingredients that many people will already have in their pantries, none of them expensive.
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