Alison Roman is a contributor at Bon Appetit. Formerly the Senior Food Editor at Bon Appetit and BuzzFeed, her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe and Lucky Peach. 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. A native of Los Angeles, she lives in Brooklyn.
"The New York Nigella: Alison Roman's book Dining In has
unfussy recipes and brilliant tips to make you a better cook - just
like her British counterpart." - Observer Food Monthly
"'It's about recipes that are simple to make, great to eat.' She's
the cook who's recipes broke the internet." - Grazia
"This is not a cookbook. It's a treasure map. 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
important, share it with the people you love.' - Samin Nosrat,
bestselling author of Salt, Fat, Acid, Heat
"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
"Drool-worthy yet decidedly unfussy food."- Goop
"Some of Roman's greatest hits."- The Cut
"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
"BA superstar 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 Appetit
..". 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
"Roman's voice is funny and energetic and such a change of pace
from the usual short-and-robotic recipe format." -
BonAppetit.com
"Anyone who wants the aesthetic, quality, and creativity of a
Brooklyn restaurant without having to go to a Brooklyn restaurant
will love Alison Roman's cookbook. It's filled with recipes that
are both unique and approachable. Reading it, you'll find yourself
thinking 'I would have never thought of making this but I want to
make it right now'."- Buzzfeed
"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
"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
"Alison Roman, who has cooked in restaurants (Milk Bar, Momofuku)
and editorial kitchens (Bon Appetit), 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."- The Chicago Tribune
"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
"Alison Roman's cooking is artfully effortless, with flavors that
jump off the plate. It's the kind of food you want to eat every
day- and now you can." - Adam Rapoport, Editor-in-Chief, Bon
Appetit
"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
"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
"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
"Sorry, restaurants. Superstar Alison Roman has given us recipes so
delicious, so meltdown-proof - and so fun to read - we're going to
be cooking at home for a while. Quite possibly forever."- Christine
Muhlke, Editor at Large, Bon Appetit
"Dining In is exactly how I want to cook: with bright, fresh
flavors, minimal technique, and no pretense ...This isn't just a
bunch of great recipes, but a manifesto on how one original,
opinionated home cook sees the world." - Amanda Hesser, Co-Founder,
Food52
Notable Press & Accolades:
Best Cookbooks of 2017- Epicurious
Best Cookbooks of 2017 - NPR
Best Cookbooks of 2017 - San Francisco Chronicle
Best Cookbooks of 2017 - Newsday
Best Cookbooks of 2017- Amex Essentials
Best Cookbooks of 2017- KCWR's "Good Food"
Best Cookbooks of 2017- The Fader
"The New York Nigella: Alison Roman's book Dining In has unfussy recipes and brilliant tips to make you a better cook - just like her British counterpart."
-- Observer Food Monthly * Observer Food Monthly *"It's about recipes that are simple to make, great to eat. She's the cook whose recipes broke the internet."
-- Grazia * Grazia * |
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