{"product_id":"from-the-oven-to-the-table","title":"From the Oven to the Table","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e2020 James Beard Award Nominee\u003cbr\u003e\u003cbr\u003eNamed one of fall 2019’s Best Cookbooks by \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe New York Times, Eater, thekitchen, epicurious, Chowhound, and Completely Dorrie\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAuthor Diana Henry's favorite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.\u003cbr\u003e\u003cbr\u003eFrom quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes \u0026amp; Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor: Diana Henry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e240 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Salt Creek Mercantile","offers":[{"title":"Default Title","offer_id":48103900348657,"sku":"433727V","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/5136\/7063\/files\/From_the_oven_to_the_table_cookbook.jpg?v=1777410215","url":"https:\/\/saltcreekmercantile.com\/products\/from-the-oven-to-the-table","provider":"Salt Creek Mercantile","version":"1.0","type":"link"}