Diana Henry: Pure Simple Cooking

By JULIETTE ROSSANT British Food writer and TV chef Diana Henry tackles cooking in a straightforward, yet inventive way - the way many naturally talented cooks think – and captures that thinking in Pure Simple Cooking (Ten Speed 2009). In her case, as it happens for many foodies, the arrival of a new baby meant she had to change how she cooked: I couldn't stir a risotto for 25 minutes with a baby on my hip. I needed effortless cooking. I had to find simple ways to turn the building blocks of meals – chicken thighs, chops, a few bell peppers – into something that would make me salivate as well as sustain me. (p. 7) She turns to roasting as her main means of cooking, preparation is quick and roasting brings out great flavors while you are busy doing something else. By adding marinades, salsas, pestos, and savory butters, and the flavors of many cuisines, she comes up with a myriad of recipes out of the same cut of meat. Some recipes are quite simple, and others are more sophisticated – perfect for guests or a special weekend night. The idea works great with chicken. First up is Pacific Lime Chicken (p. 9) with a marinade of limejuice, soy sauce, honey and thyme. She suggests serving it with a salad or stir-fried greens. Next is Roast Chicken with Warm Vegetables and Arugula Cream (p. 10). There is a bit more to do then sit by and let the chicken and veggies roast, but not much. The Arugula Sauce is quite easy, just mayonnaise, crème fraiche or fromage blanc and arugula. There are plenty more chicken recipes that span the Mediterranean from Greece, Turkey, Spain and North Africa. Diane also includes plenty of variations, if you don't happen to have the right ingredients, as well as suggestions for accompanying vegetable and starch. This may not be a huge, heavy book, but it is jam packed with ideas. Pure Simple Cooking goes on to explore chops (lamb and pork), then sausages. It is easy to adapt American sausages to the recipes that call for British sausages. Who knew there were so many way to transform sausages in the oven in dishes like Vine-Grower' Sausages (p. 42) with pork sausages, red grapes and wine to Baked Sausages with Leeks, Apples and Cider (p. 48). Diana also tackles leg of lamb, fish, pasta, and salads. Spring and summer vegetables are in one chapter, and autumn and winter in another. Dessert works the same way. The autumn and winter chapter even has a great All-In-One Chocolate Cake (p. 178). The book ends with What To Do with a Tub of Good Ice Cream (pp. 187-88) including great short recipes for Ginger, Lime and Lemon Grass Syrup (p. 187) and Hot Chocolate Sauce (p. 187). Photographs by Jonathan Lovekin focus on the juice of meat or fruit and make the food even more appetizing. Pure Simple Food may have a few British ingredients – Gooseberry and Almond Crumble with Elderflower Cream (p. 152) might prove a trifle difficult to make in most towns on this side of the Atlantic – but try it with Raspberries and framboise liqueur as Diana suggest and you'll discover a most useful and creative cookbook. The subtitle of the book is : Effortless Meals Every Day - there's always a bit of effort (and sometimes more then that), but it is well worth it. Previous articles: [Cookbook Review - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, cookbooks, cookbook reviews --> back to Cookbook Reviews --> back to Super Chef