Plenty

Good Food Made from the Plentiful, the Seasonal and the Leftover

By: Diana Henry

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Hardcover | 4 October 2022

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Revised and updated, bestselling author Diana Henry offers minimum food waste and minimum expense for maximum flavor

Caring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less. It's also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too).

As always with Diana Henry, flavor is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what's left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.

This updated edition has been substantially revised throughout, with additional new plant-based recipes, a new introduction and updated chapter introductions.

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