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Dining In: Highly Cookable Recipes: A Cookbook

Description:

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 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 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 Appétit

“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
Read more

Editorial Reviews

Review

“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

About the Author

Alison Roman is a New York–based cook, writer, and author of the New York Times bestselling cookbooks Nothing Fancy and Dining In. She is the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter.

Reviews:

5.0 out of 5 stars The Cookbook That Broke The Internet

R.H. · April 16, 2018

The media could not be loaded. Was so happy when this book finally came off back order! So far I have made-chocolate chunk shortbread (4xs... each time amazing.)-baked eggs with crushed chickpeas, chorizo and bread crumbs (YUM)-crunchy chili oil (I now put this on everything)-spring onions slowly roasted in olive oil (do not make a small batch, you will be sooo sorry like I was haha)-roasted salmon and citrus (i used the oil from the slow roasted onions!)-“shrimp in shells with lots of garlic and probably too much butter” (HOLY CRAP AMAZING)-perfect steak and buttered radish toast (best best best technique and combo-do not skip the radish toast part of this meal haha. also she talks about dipping her radish in the steak juices in the end and calls is a “radish snack” YES. ITS ALSO DELICIOUS haha)-roasted tomato and anchovy bucatini (used roasted tomatoes I had made this fall and stored in my freezer and it turned out wonderful❤️. The recipe uses red onion which added an amazing sweetness! And the anchovy gave it a great deep and rich flavor in contrast. Don’t let that ingredient scare you! I used to favor Marcella hazan’s butter onion tomato sauce... and I can’t belive I’m saying it... but this is my new absolute favorite.So many thingsI have yet to try and am very excited for. So many basic recipes for fridge staples like pickling and “mayo for people who hate mayo” aka aoli =) and other awesome staple sauces. Her fresh breadcrumb recipes are great! She has tons of vegetarians recipes, a good sized grain section, plenty of fish and all kinds of meat option. So many great savory breakfast options and TONS of easy and beautiful desert options. I loved reading through this book as much as I’ve loved cooking through it! She is a great writer and really drew me in and captivated me haha. She is hilarious and relatable. She says she will never ask you to dirty more than one pan if it’s not necessary and will never ask you too take the leaves off the parsley because she promises that we will like the stems anyways lol. Do yourself a favor and go on Instagram and check her page out. Also look at the # DiningInCookBook she has started a cookbook revolution with this book! Everyone is sharing what they have made and it will give you an amazing idea of what you will get out of purchasing this book. It will not gain dust on your shelf- I pinky swear 🤞🏼 NOW GO BUY

5.0 out of 5 stars I’ve never used a cookbook this much!

D.W. · August 7, 2018

This is my favorite cookbook ever. Alison has her own unique style and way of combining flavors. She’s confident with food and goes all in - using lots of ingredients I might typically use sparingly, and combining ingredients that don’t seem like they should work, but they really, really do!I could see how some people would think the recipes seemed weird - I was skeptical at first, but I decided to just go for it. After cooking 15 or so of the recipes, I’m sold! I now cook from this book almost every day, sometimes for multiple meals.Most ingredients are simple enough to find, and for the few that are a little more unusual (like Aleppo pepper), she uses them often, so they’re worth purchasing.So far, I love the eggplant with harisa (harisa is now available at Trader Joe’s!), the charred green beans with hazelnuts, all of the fruit salads (salty and savory fruit salads are a revelation!), the 4 bean salad, the kimchi and cheddar omelet, and the roasted chicken with tiny potatoes and sour cream. It’s all so good!Not only are the recipes great, cooking through this book has taught me a ton about food, and really improved my cooking even when I’m just improvising, or adjusting a recipe I found on the internet.One note - if you like sweet flavor in your food (sugar in salad dressings, for example), you may feel something is missing in these recipes. The author seems to prefers salty and savory flavors. It took me a bit to get used to, but I don’t find I miss the sweet anymore. Thank you for an amazing book Alison!!

5.0 out of 5 stars Bon vivant experience

M. · December 29, 2017

I follow Alison on Instagram — a gorgeous & witty feed, especially her Stories. In an age of endless dietary restrictions, including some I'm sticking to due to a prickly digestion, Alison is a true bon vivant, indulging in glorious food that's not too hard to make.My requirements for recipe books is pics for every recipe (check, gorgeous) and nothing too involved in terms of cooking (check). These recipes have 6-7 incredients on average, including maybe 1 thing you have to buy (like flaky Jacobsen salt, in my case).Recipes are so much about the chef's persona. I feel like I'm cooking with this fascinating woman who's about my age but is super grounded, sensual, funny, who's seen the good & bad in life and knows how to create a feast in good times & bad (2017, anyone?).I just skimmed the book again & laughed at 5 out of 5 recipe intros I read. "In my opinion, homemade ice cream, like homemade ketchup, is rarely worth the effort and never as good as you think it's going to be." (And then she offers a glorious frozen labne desert.)My favorite recipe is the Salted Butter Chocolate Chunk Shortbread Cookies, her version of the chocolate chip cookie. Easy to make, and the salty & sweet combo plus light texture means I'll be making them again.

BUY THIS BOOK 🙌🏻

D. · March 1, 2020

I trust Alison Roman. I have many recipe books, but not all of them have recipes that consistently turn out. This book is different - not only do the recipes turn out, but it’s visually stunning and the recipes are a modern spin on ingredients that have become boring (particularly her use of vegetables. So far recipes I’ve made include:~ the Split Pea Salad - my family LOVED this. It’s basically a deconstructed pea and ham soup, but it’s delicious and different from your average salad (and it can be a meal in and of itself)~Baked eggs with crushed chickpeas, chorizo and bread crumbs - a delicious breakfast or lazy dinner~Crispy chickpeas and lamb with greens and garlicky yoghurt~Olive oil fried lentils with cherry tomatoes and a Chile fried egg~Roasted tomato and anchovy bucatini - this is delicious and not just your standard tomato sauce.Definitely recommend using the olive oil roasted tomato recipe to make this!!!And others on my soon cook list include:~caramelised winter squash with toasted gremolata~cold garlicky pasta with capers and salsa verde~whole roasted snapper with harissa and tomatoesThis book has stayed close to my kitchen since I’ve bought it. I strongly recommend it.

Kitaplıkta iyi durur

A.E. · August 17, 2025

Fiyat performans. Aman aman değil ama gideri var içeriğin.

Yes, you need this cookbook

S.C. · December 16, 2017

I thought I didn’t need another cookbook, but this is a gem. I ordered it because it had so many rave reviews and those reviews were spot on. It arrived on a Monday morning and I’d read most of it by dinner time. The recipes are imaginative, very well-written, and I love that she devotes some attention to substitutes and variations. I think both new and experienced cooks would benefit from her ready exuberance with experimentation. And a whole chapter on condiments! That may not sound exciting, but in my experience condiments are a great way keep your menus interesting and varied. I’ve only tried four recipes so far, but they have all been keepers and I will certainly continue to work my way through things in the coming months.

Dining in

C.A. · February 1, 2019

Ricette straordinariamente fantatiche.

Best cooking book in years

M. · October 21, 2019

Love love love Alison Roman recipes, they are simply perfect.

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Dining In: Highly Cookable Recipes: A Cookbook

Product ID: U045149699K
Condition: New

4.7

AED15635

Price includes VAT & Import Duties
Type: Hardcover
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Visit the Clarkson Potter Store

Dining In: Highly Cookable Recipes: A Cookbook

Product ID: U045149699K
Condition: New

4.7

Dining In: Highly Cookable Recipes: A Cookbook-0
Type: Hardcover

AED15635

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

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 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 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 Appétit

“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
Read more

Editorial Reviews

Review

“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

About the Author

Alison Roman is a New York–based cook, writer, and author of the New York Times bestselling cookbooks Nothing Fancy and Dining In. She is the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter.

Reviews:

5.0 out of 5 stars The Cookbook That Broke The Internet

R.H. · April 16, 2018

The media could not be loaded. Was so happy when this book finally came off back order! So far I have made-chocolate chunk shortbread (4xs... each time amazing.)-baked eggs with crushed chickpeas, chorizo and bread crumbs (YUM)-crunchy chili oil (I now put this on everything)-spring onions slowly roasted in olive oil (do not make a small batch, you will be sooo sorry like I was haha)-roasted salmon and citrus (i used the oil from the slow roasted onions!)-“shrimp in shells with lots of garlic and probably too much butter” (HOLY CRAP AMAZING)-perfect steak and buttered radish toast (best best best technique and combo-do not skip the radish toast part of this meal haha. also she talks about dipping her radish in the steak juices in the end and calls is a “radish snack” YES. ITS ALSO DELICIOUS haha)-roasted tomato and anchovy bucatini (used roasted tomatoes I had made this fall and stored in my freezer and it turned out wonderful❤️. The recipe uses red onion which added an amazing sweetness! And the anchovy gave it a great deep and rich flavor in contrast. Don’t let that ingredient scare you! I used to favor Marcella hazan’s butter onion tomato sauce... and I can’t belive I’m saying it... but this is my new absolute favorite.So many thingsI have yet to try and am very excited for. So many basic recipes for fridge staples like pickling and “mayo for people who hate mayo” aka aoli =) and other awesome staple sauces. Her fresh breadcrumb recipes are great! She has tons of vegetarians recipes, a good sized grain section, plenty of fish and all kinds of meat option. So many great savory breakfast options and TONS of easy and beautiful desert options. I loved reading through this book as much as I’ve loved cooking through it! She is a great writer and really drew me in and captivated me haha. She is hilarious and relatable. She says she will never ask you to dirty more than one pan if it’s not necessary and will never ask you too take the leaves off the parsley because she promises that we will like the stems anyways lol. Do yourself a favor and go on Instagram and check her page out. Also look at the # DiningInCookBook she has started a cookbook revolution with this book! Everyone is sharing what they have made and it will give you an amazing idea of what you will get out of purchasing this book. It will not gain dust on your shelf- I pinky swear 🤞🏼 NOW GO BUY

5.0 out of 5 stars I’ve never used a cookbook this much!

D.W. · August 7, 2018

This is my favorite cookbook ever. Alison has her own unique style and way of combining flavors. She’s confident with food and goes all in - using lots of ingredients I might typically use sparingly, and combining ingredients that don’t seem like they should work, but they really, really do!I could see how some people would think the recipes seemed weird - I was skeptical at first, but I decided to just go for it. After cooking 15 or so of the recipes, I’m sold! I now cook from this book almost every day, sometimes for multiple meals.Most ingredients are simple enough to find, and for the few that are a little more unusual (like Aleppo pepper), she uses them often, so they’re worth purchasing.So far, I love the eggplant with harisa (harisa is now available at Trader Joe’s!), the charred green beans with hazelnuts, all of the fruit salads (salty and savory fruit salads are a revelation!), the 4 bean salad, the kimchi and cheddar omelet, and the roasted chicken with tiny potatoes and sour cream. It’s all so good!Not only are the recipes great, cooking through this book has taught me a ton about food, and really improved my cooking even when I’m just improvising, or adjusting a recipe I found on the internet.One note - if you like sweet flavor in your food (sugar in salad dressings, for example), you may feel something is missing in these recipes. The author seems to prefers salty and savory flavors. It took me a bit to get used to, but I don’t find I miss the sweet anymore. Thank you for an amazing book Alison!!

5.0 out of 5 stars Bon vivant experience

M. · December 29, 2017

I follow Alison on Instagram — a gorgeous & witty feed, especially her Stories. In an age of endless dietary restrictions, including some I'm sticking to due to a prickly digestion, Alison is a true bon vivant, indulging in glorious food that's not too hard to make.My requirements for recipe books is pics for every recipe (check, gorgeous) and nothing too involved in terms of cooking (check). These recipes have 6-7 incredients on average, including maybe 1 thing you have to buy (like flaky Jacobsen salt, in my case).Recipes are so much about the chef's persona. I feel like I'm cooking with this fascinating woman who's about my age but is super grounded, sensual, funny, who's seen the good & bad in life and knows how to create a feast in good times & bad (2017, anyone?).I just skimmed the book again & laughed at 5 out of 5 recipe intros I read. "In my opinion, homemade ice cream, like homemade ketchup, is rarely worth the effort and never as good as you think it's going to be." (And then she offers a glorious frozen labne desert.)My favorite recipe is the Salted Butter Chocolate Chunk Shortbread Cookies, her version of the chocolate chip cookie. Easy to make, and the salty & sweet combo plus light texture means I'll be making them again.

BUY THIS BOOK 🙌🏻

D. · March 1, 2020

I trust Alison Roman. I have many recipe books, but not all of them have recipes that consistently turn out. This book is different - not only do the recipes turn out, but it’s visually stunning and the recipes are a modern spin on ingredients that have become boring (particularly her use of vegetables. So far recipes I’ve made include:~ the Split Pea Salad - my family LOVED this. It’s basically a deconstructed pea and ham soup, but it’s delicious and different from your average salad (and it can be a meal in and of itself)~Baked eggs with crushed chickpeas, chorizo and bread crumbs - a delicious breakfast or lazy dinner~Crispy chickpeas and lamb with greens and garlicky yoghurt~Olive oil fried lentils with cherry tomatoes and a Chile fried egg~Roasted tomato and anchovy bucatini - this is delicious and not just your standard tomato sauce.Definitely recommend using the olive oil roasted tomato recipe to make this!!!And others on my soon cook list include:~caramelised winter squash with toasted gremolata~cold garlicky pasta with capers and salsa verde~whole roasted snapper with harissa and tomatoesThis book has stayed close to my kitchen since I’ve bought it. I strongly recommend it.

Kitaplıkta iyi durur

A.E. · August 17, 2025

Fiyat performans. Aman aman değil ama gideri var içeriğin.

Yes, you need this cookbook

S.C. · December 16, 2017

I thought I didn’t need another cookbook, but this is a gem. I ordered it because it had so many rave reviews and those reviews were spot on. It arrived on a Monday morning and I’d read most of it by dinner time. The recipes are imaginative, very well-written, and I love that she devotes some attention to substitutes and variations. I think both new and experienced cooks would benefit from her ready exuberance with experimentation. And a whole chapter on condiments! That may not sound exciting, but in my experience condiments are a great way keep your menus interesting and varied. I’ve only tried four recipes so far, but they have all been keepers and I will certainly continue to work my way through things in the coming months.

Dining in

C.A. · February 1, 2019

Ricette straordinariamente fantatiche.

Best cooking book in years

M. · October 21, 2019

Love love love Alison Roman recipes, they are simply perfect.

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