From the oven to the table Simple dishes that look after themselves

In this practical, impressive volume, James Beard--award winning author Henry (A Bird in the Hand) lets the oven do the work of transforming ingredients into simple, hearty meals. Henry, a self-proclaimed "inveterate roaster," offers recipes showcasing a "hands free" cooking method designed to bring big flavors to the table. Over 100 comforting recipes rely on the magic of dry heat to bring out the depth of flavor in food: simple suppers include roasted sausages combined with apples, blackberries, and maple syrup, as well as a lamb fillet with herb butter, radishes, and peas. Recipes for chicken thighs (Henry's go-to ingredient) feature chicken with lemon, capers, and thyme, as well as chicken with plums, honey, and pomegranates. Vegetables take center stage in two chapters with variations of roasted eggplant and a Moroccan vegetable medley with labneh. Oven-roasted grains and legumes offer a flexible stuffed roasted pumpkin (choose from farro, barley, freekeh, or lentils) with mushrooms, scallions, and Gruyère cheese. For entertaining, there are whole fish dishes and elegant roasts, such as a leg of lamb with basil, pecorino, garlic, and wine. Desserts include chocolate and red wine cake, and ginger-roasted plums topped with lime and rum cream. With a few of the right pans along with Henry's foundational pantry list, home cooks can get fabulous, flavor-packed food on the table every day with ease. (Oct.)

Aaward-winning cook Henry, author of classics How To Eat a Peach and A Bird in the Hand, does not disappoint. Focusing on recipes that can be cooked in one pan, Henry delivers. With chapters organized by type of meal and ingredient, starting with simple meals and ending with sweets, the collection also features Laura Edwards's painterly photographs alongside some recipes. There are plenty of vegetable dishes and an entire chapter dedicated to the author's favorite ingredient: chicken thighs. Recipes are easy to follow; each comes with a brief description or personal story. As with Henry's other works, readers will benefit from a modest amount of experience in the kitchen and with cooking methods. Helpfully, the index is searchable by ingredient, and various insets offer deeper insights on methods and individual dishes. VERDICT An appealing resource for home cooks, curious dabblers, serious chefs who appreciate pairings and combinations, and afficionados of dark-meat chicken.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland