Book : Dining In Highly Cookable Recipes A Cookbook - Roman,

-Titulo Original : Dining In Highly Cookable Recipes A Cookbook

-Fabricante :

Clarkson Potter

-Descripcion Original:

Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s 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 * KCRW’s Good Food * The Fader * American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her -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 doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t 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. Alison’s 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-we’re going to be cooking at home for a while. Quite possibly forever.”-Christine Muhlke, editor at large, Bon Appetit “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 “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 Review “Alison Roman joyously leads you to the promised land of extraordinary home cooking. Into every one of her stunningly beautiful recipes shes 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 Appetit “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 “Romans voice is funny and energetic and such a change of pace from the usual short-and-robotic recipe format.”-Bon Appetit 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 “[Romans] recipes feature plenty of ‘it’ ingredients, like kimchi, pistachios,and za’atar, but they all make delicious, craveworthy sense.