Discover the cookbook featuring drool-worthy yet decidedly unfussy food ( Goop ) that set todays trends and is fast becoming a modern classic. This is not a cookbook. Its a treasure map.--Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle NPR Epicurious Newsday KCRWs Good Food The Fader American Express Essentials Alison Romans Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesnt have to mean boring, simple doesnt have to be uninspired, and that more steps or ingredients dont always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alisons ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--were going to be cooking at home for a while. Quite possibly forever. --Christine Muhlke, editor at large, Bon Appétit Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Romans cookbook. Its filled with recipes that are both unique and approachable. Reading it, youll find yourself thinking I would have never thought of making this but I want to make it right now. -- BuzzFeed Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isnt just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world. --Amanda Hesser, co-founder, Food52
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