ALISON ROMAN is a Contributor at Bon AppUtit. Formerly the Senior Food Editor at Bon AppUtit and BuzzFeed, her work appears regularly in The New York Times and has been featured in GQ, Cherry Bombe, and Lucky Peach. She has been a judge on the Food Network shows "Chopped Junior," "Worst Baker in America," and Bobby Flay's "Throwdown" and worked professionally in kitchens such as New York's Momofuku Milk Bar and San Francisco's Quince. A native of Los Angeles, she lives in Brooklyn.
“Alison Roman joyously leads you to the promised land of
extraordinary home cooking. 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
“Alison Roman combines expertise with ease. Dining
In should make Brooklynesque restaurants around the country
nervous. Why would you dine out when you can roast chicken in
anchovy butter and toast up croutons in the schmaltzy, umami-tastic
butter, or make crispy chickpeas and lamb with greens and garlicky
yogurt?”—Bon Appétit
“Never too fancy, Alison solves the greatest mystery every home
cook faces—how to transform thoughtful food into a
greater-than-the-sum-of-its-parts one-pan-wonder or next-level
crowd-pleasing masterpiece.”—Christina Tosi, author
of Momofuku Milk Bar
“Roman's voice is funny and energetic and such a change of pace
from the usual short-and-robotic recipe format.”—Bon Appétit
online
“Not your grandmother’s all-purpose cookbook.”—Food52
“A classic waiting to happen.”—Epicurious
“Former pastry chef and food editor Alison Roman’s first book is a
collection of recipes that speak to this moment in modern dining:
One-pot dinners, sharable plates, casual desserts. Roman makes
clever use of pantry staples and condiments to season and draw
flavor out of winter vegetables and slowly simmered
stews.”—Eater
“[Roman's] recipes feature plenty of ‘it’ ingredients, like kimchi,
pistachios,and za’atar, but they all make delicious, craveworthy
sense. Flipping through Dining In, I wanted to read every
word and make every dish; there’s not too many cookbooks I can say
that about.”—Fine Cooking
“Designed to make your weeknight dinner more delicious and less
fussy.”—The Kitchn
“You might walk right past this cookbook, with its modest title and
quiet design, but take my advice and stop for a closer look. . . .
Nearly every recipe I tried was a desert-island dish: blistered
green beans with creamy tahini, cumin lamb chops with charred
scallions and peanuts, salted butter and chocolate chunk
shortbread. Definitely for dining in, as the title suggests,
since you'll want your privacy as you're licking every last crumb
off your plate.”—T. Susan Chang, NPR
“Alison Roman, who has cooked in restaurants and editorial
kitchens, reads a little like a contemporary Colwin–in that
her voice dances with energy and wit and self-awareness and
intelligence. She seems to have little interest in precious
cooking, fancy kitchen gadgets or anything that distracts from
honest ingredients and foolproof techniques. To read Alison Roman
is to feel a kind of instantaneous kinship.”—The Atlanta
Journal-Constitution
“Like your best friend who’s a great cook, [Alison Roman]
spends a lot of ink up front persuading you that, yes, you
can do this, you can cook. And as your best friend, she speaks to
you in a conspiratorial tone and keeps things easy. Her recipes
rely less on tricky technique than on clever flavor and textural
combinations. Everything seems thrown together in a breezy manner,
but the genius is evident. . . . Every recipe seems ‘highly
cookable,’ her catchphrase, and craveable. And any chef who admits
she likes black olives from a can ‘that you can wear on your
fingers’ is someone we’ll follow into that kitchen.”—Chicago
Tribune
“Roman’s book is filled with plenty [of] inventive ideas that would
work just as well for a weeknight meal as for a high-stakes dinner
party.”—Vogue
“This isn’t one of those pretty cookbooks that sits on a shelf.
It’s a pretty cookbook filled with winning recipes begging to be
made.”—The Boston Globe
“Fun and approachable, and most likely better than most dishes
you’d order eating out.”—The San Francisco Chronicle
“Some of Roman’s greatest hits.”—The Cut
“One of the year’s best cookbooks.”—Joanna Goddard, A Cup of
Jo
“Very much a reflection of how we eat now.”—Mind Body Green
“I am always wondering what Alison Roman is cooking because,
without fail, it's just what I want to make (Sour Cream Flatbread!
Vinegar-Braised Chicken!). From her relaxed approach to her
inventive combinations, Alison’s indispensable recipes are easy to
prepare and fun to eat and make home the best place to dine.”—Julia
Turshen, author of Small Victories
“Unpretentious, inspired, invigorating, Alison Roman’s voice is
exactly what I’ve been waiting for in cookbooks. Within hours of
opening Dining In, the irresistible Anchovy-Butter Chicken was
in the oven. 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
“Dining In is more than just a long list of super interesting
recipes — it's a book that will probably fundamentally change the
way I cook. Recipes with unfussy new techniques like her
Anchovy-Butter Chicken with Chicken Fat Croutons (with some
radishes on the side!) produce ridiculously pleasing results that
have inspired me to always take that extra little step. The book is
filled with sneaky gems meant to steal the show at dinner parties.
Make her Salted Butter & Chocolate Chunk Shortbread for dessert and
you'll never be mad again.”—Myles Tanzer, The Fader
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