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Dining In: Highly Cookable Recipes, by Alison Roman
PDF Download Dining In: Highly Cookable Recipes, by Alison Roman
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Review
“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 CutDining 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 Appétit"... 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 Appétit), 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 Appétit "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 “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 importantly, share it with the people you love.”—Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat “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 Appétit “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, Food52Notable Press & Accolades:Best Cookbooks of 2017—EpicuriousBest Cookbooks of 2017 —NPRBest Cookbooks of 2017 —San Francisco ChronicleBest Cookbooks of 2017 —NewsdayBest Cookbooks of 2017—Amex Essentials Best Cookbooks of 2017—KCWR's "Good Food"Best Cookbooks of 2017—The Fader
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About the Author
ALISON ROMAN is a contributor at Bon Appétit and The New York Times. Her work has been featured in GQ, Cherry Bombe, The Cut, and Lucky Peach. The author of Dining In and 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.
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Product details
Hardcover: 303 pages
Publisher: Clarkson Potter (October 24, 2017)
Language: English
ISBN-10: 045149699X
ISBN-13: 978-0451496997
Product Dimensions:
8.2 x 1 x 10.2 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
155 customer reviews
Amazon Best Sellers Rank:
#3,021 in Books (See Top 100 in Books)
Here's my interpretation of what’s happening in this cookbook--the rhyme and reason, the practical and logical, the science and intuition of it: It's a beautiful, easy, exciting cooking style that Alison Roman has developed, and she walks us through that unique style in these recipes. With her excellent communicative writing, she has graciously offered us the insight into how her cooking style develops: Dish by dish, dish after dish, ingredients are paired to get a balance of textures: Meaty, creamy, crunchy, crispy, chewy. Hot and cold, raw and cooked, dimensions are utilized to help create interest and excitement. Roman's recipes exhibit how to keep pairing to get a balance of flavors: Savory, sweet, salty, bitter, bland and intense umami. She uses herbs and spices, plus home-made condiments (recipes included), to help complete the dish and bring it all home. When plated, tweak for a pleasing look.Most importantly—Alison Roman shows us how easy this all can come together. Shows us how all this can be accomplished with a minimum of effort and short ingredient lists. It seems to be her nature to do things in an easy way. And isn’t it grand that she is willing to show us her way? She says her kitchen is unorganized, but it is obvious to see that her thoughts and ability to plan are anything but. Her intuition and thoughtful planning combines to give us perfect, easy-going, stress-free recipes.Her writing is so personable: Her logical, quirky, laid-back attitudes are touched with a sense of humor, and I sometimes found myself chuckling while I read. Not only are the recipes accessible and very do-able, straightforward and easy to understand, the book is very pleasing to read, too.She uses a lot of vegetables, but does not shun meats, chicken and seafood. She uses a lot of greens, lemon and lime, nuts and seeds. She does not hold back the salt or the butter. It’s up to you to cut back, if necessary. Don't let me scare you off, talking about butter. I think she is likes to act the playful temptress. She is set on eating healthy, it's obvious in her food choices. And for those few butter-heavy dishes, well, there is plenty of kale, too!Her vegetable dishes shine brightly and I love them best (because there can only be one “bestâ€.) But all the chapters shine, and I’ve marked so many to try that I may as well have not marked any! Her salads are fun and full of themselves, not dainty and perfectly composed. She loves veggies and has incorporated them effortlessly into many, if not most of the dishes. (This is NOT a vegetarian cookbook, but vegetables are very prevalent.) Her fruit salads are really exciting and different, playing up more heat than sweet.I was very pleased to see the large chapter "Grains and Things" and besides grains, includes fresh and dried beans, and a few pasta dishes. There is a unique and very pot-luck-able Four Bean Salad with a green romesco sauce, a split pea salad with both fresh and dried peas, "Kinda-Sweet" and "Not -Sweet granolas, There is an amazing baked bean recipe without ketchup, without BBQ sauce, and NOT sweet.My husband, the biscuit and scone maker in the family, picked up the book and went directly to the back of it, where he got excited about her biscuits—both the recipe and her two-page essay on biscuit making. (There are many essays in this book—all of them fun to read, and you will come away with valuable and interesting information.) Then he got excited about the refrigerator chocolate chunk shortbread slice cookies. Then I had to see what he was so happy about, butted in, (sorry dear), turned a page, and got excited about the banana bread. All gems, all keepers. Many of her baking recipes are everyone's old time favorites, but her take on them will have us rethinking, tweaking, or even replacing those old recipe cards.By the way, the biscuit recipe alone is worth the price of this book.She also loves pickles, and adds them to many dishes for crunch, tang, variety and visual appeal. She offers a brine and ideas for simple refrigerator quick pickles.And she loves boiled small potatoes and stores a bowl of them in the frig. Since the cooking chore is completed in one big batch of potatoes at a time, taking them out of the frig and creating something with them, (a page full of ideas, essay form), is easy-peasy. (We love boiled potatoes, too… and I usually cook a big batch, skin on with a belly band peeled off, in a bath of heavy salt and Zatarans’s shrimp boil)Her ideas are the kind that make you think, “Hey, why didn’t I think of that?!†For instance, I have already made the move to roasting my winter squash whole, then removing the seeds, and if necessary, the skin. Then I read this idea: Slice raw acorn and delicate squash—and leave the seeds attached to the slices. THEN roast the slices with their seeds. Tried her technique yesterday, about two hours after reading the tip. Gives an extra textural and visual feature to the dish, without any extra effort—actually it’s all less of an effort. Don’t want the seeds inside the slice on the plate? Fine, leave them in the pan and pick out just a few of the choice crunchy seeds and crispy-wispy threads to top each slice.As a further interpretation/description of this book: I think “Dining In†is nestled in comfortably somewhere right between one of those approachable, well-thought-out-but-uninspiring “5-ingredient†cookbooks and those inspiring, but somewhat unapproachable, restaurant-chef exhibits of self-love. This book works exceeding well to get the creative juices flowing. You will want to set the book aside and head to the kitchen. Yet, as you are walking to the kitchen, you realize the book is still held tightly in hand.... You'll find you just don't want to let it go.Here are some examples of how easy her style of cooking can be:--A spicy hot honey browned butter recipe for drizzling over roasted sweet potatoes or winter squash. It can be made days ahead. It’s a recipe that can be doubled or tripled. It can be stored and reheated. It takes five minutes to make.--Roasted Broccolini (or broccoli) with Lemon: Sound too easy? Or like something you’ve made before? Maybe. But there are a few other simple ingredients, and a roasting temperature and time that make it special. And easy.--A toasted coconut gremolata for winter squash or sweet potatoes. I think it might work for other winter veggies, too. Like a mélange that includes parsnips and carrots and rutabaga and turnip and beets.--Her favorite dish in this book is similar to one of my favorite vegetable braises: Radishes in butter. Except she does a quick cook of her radishes with tops on, and she adds fresh Za’atar.And there's so much more to get excited about in this book. I love it. Do you remember Rozanne Gold's cookbook "Radically Simple"? Back in 2010? I can't really pin down exactly why, but this book somehow reminds me of that one--maybe the excitement that rumbles through it like an undercurrent?. I still use that book by Gold, and I still wax poetic about it and urge people to buy it--even at almost 8 years old. If you liked Gold's book, I'm pretty sure you will like this one.
I’m a 24 year old woman whose always been able to find whatever recipe I wanted online, so I don’t really buy cookbooks. Truly, this is my first one. But something about Roman’s approach to “highly-cookable†food and rich flavors really appealed to me, and at $15 for a beautiful hardback, I thought why not. I have not been disappointed. The recipes feel fresh and exciting, but never unduly complicated. The day I got it, I cooked for a group of friends, and the anchovy butter chicken still gets love to this day. I’d grown tired of cooking at home, and Dining In made me incredibly excited about it again.Try the smashed potatoes— truly the best potato I’ve eaten in my life.
Confession: I am a cookbook hoarder. I love to read them in bed, with my coffee in the morning, on sunday afternoons curled up with my dog on the couch. And yes, sometimes I like to cook out of them too. But let's be honest, so many cookbooks these days are good for inspiration only when you leave a normal, busy life and don't have every spice under the stars in your pantry. This book, though, this book is good for EVERYTHING. Read it, read it again, cook out of it, cook out of it again. The recipes are inventive while still being approachable. It's pure genius and everyone in my life will be receiving one for the holidays this year. BUY THIS COOKBOOK. DO IT. DO IT.
I have made at least five recipes from this cookbook and loved them all. I plan to cook through the whole book! However, there are quite a few editing mistakes. For example, a recipe will call for two cups of something in the ingredient list but then only one cup in the directions, ever explaining where the additional cup goes in the recipe.
Unfortunately, I am returning my copy. I am an adventurous cook and eater and have no problem going on a journey to source different ingredients and enjoy a variety of flavor combinations. However, I found very few of the recipes to be interesting and the photos very bland. There was only one recipe that interested me - bacon roasted pork tenderloin with caraway'd cabbage and apples and I certainly don't need to keep this book for that simple recipe. There are so many wonderful cookbooks out there right now and this simply cannot hold it's weight against them. Too hipster for me.
I can't cook at all, but thanks to the straight-forward recipes that are written in a way that real people can understand, even I can turn out a decent dish. The "anchovy-butter chicken" and "pasta with crispy squid" are now my go-to dishes whenever I want people to think I have my life together. If all else fails, just having the book alone, with its beautiful imagery, high-quality construction and wonderfully contemporary aesthetic, is enough to fool people into thinking I'm sophisticated; even when I'm hosting a liquid dinner party.In all seriousness, "Dining In" covers such a wide variety of cuisine in an accessible way, that I can see myself cooking from these recipes for a long time to come. I would recommend this book highly to anyone.
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