Dining In: Highly Cookable Recipes
| Author | : | |
| Rating | : | 4.99 (939 Votes) |
| Asin | : | 045149699X |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2015-02-25 |
| Language | : | English |
DESCRIPTION:
Within hours of opening Dining In, the irresistible Anchovy-Butter Chicken was in the oven. Alison Roman joyously leads you to the promised land of extraordinary home cooking. It's a treasure map. Dining In is destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks.”—Stephanie Danler, bestselling author of Sweetbitter “Sorry, restaurants. Into every one of her stunningly beautiful recipes she's tucked the clues that will invariably lead you to deliciousness: keep it simple, have fun with your food, pack in the flavor, and, most importantly, share it with the people you love.”—Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat "I am always wondering what Alison Roman is cooking because, without fail, it's just wha
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.. Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice
. A native of Los Angeles, she lives in Brooklyn. Her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe, and Lucky Peach. ALISON ROMAN is a contributor at Bon Appétit. The author of Lemons, a Short Stack Edition, Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince