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Dining In: Highly Cookable Recipes: A Cookbook (English Edition) par [Alison Roman]

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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

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Nombre de pages de l'édition imprimée

499 pages
Langue

Anglais
Éditeur

Clarkson Potter
Date de publication

24 octobre 2017
Taille du fichier

209284 KB
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CARAMELIZED WINTER SQUASH WITH TOASTED COCONUT GREMOLATA
Serves Four

I ate a lot of squash with brown sugar and butter while growing up. This recipe is my more practical “I can’t have ice cream for every meal” compromise, using honey instead of brown sugar and coconut oil instead of butter. I would probably eat this as dinner on its own, but I happen to know it’s also great as a side with things like roasted chicken or pork chops.

While tender, caramelized, salty-sweet squash is magnificent all on its own, it should be mentioned that the real reason for making this dish is for the toasted coconut gremolata: chips of nutty, unsweetened coconut tossed with herbs, lots of lemon zest, and a bit of Aleppo pepper. It’s wildly addictive, and there is no reason it couldn’t appear over roasted carrots, sprinkled onto a curry or stew, or even over salads as a stand-in for croutons.

DO AHEAD: Everything but the coconut can be made 1 day ahead; when ready to serve, toast the coconut and add it to the chive mixture (toasted coconut will start to soften once mixed with the herbs and refrigerated).

SQUASH
2 medium winter squash, such as delicata or acorn (1½ to 2 pounds)
3 tablespoons coconut oil, melted, or olive oil
1 tablespoon honey
Kosher salt and freshly ground black pepper

TOASTED COCONUT GREMOLATA
¾ cup unsweetened coconut chips
¼ cup finely chopped fresh chives
½ cup fresh cilantro, tender leaves and stems, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons Aleppo pepper or 1 teaspoon crushed red pepper flakes
Kosher salt

ROAST THE SQUASH:
Preheat the oven to 425°F.

Leaving the skin on, slice the squash into ½-inch-thick rings. (I roast my squash with the seeds still inside, because they get all crispy and I love the texture they bring to the table, but you can remove them if you like. Best way to do that is cut the squash in half crosswise and scoop out the seeds with a spoon, then slice into rings.)

Toss the squash with the coconut oil and honey on a rimmed baking sheet and season with salt and pepper. Roast, flipping the squash once, until it is completely tender, browned, and caramelized, 25 to 30 minutes.

MAKE THE GREMOLATA:
While the squash is roasting, heat a small skillet over medium heat and add the coconut. Shake the skillet occasionally until the coconut is starting to brown at the edges and smells all toasty and amazing, 3 to 4 minutes.

Place it in a medium bowl to cool completely.

Once the coconut has cooled, add the chives, cilantro, lemon zest, and Aleppo pepper, and season with salt. Using your fingers, mix this together until the oils in the lemon zest have released and everything is evenly distributed (especially the lemon zest, which can stubbornly clump up).

Sprinkle the coconut gremolata over the roasted squash and serve. --Ce texte fait référence à l'édition hardcover.

Revue de presse

“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 --Ce texte fait référence à l'édition hardcover.

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Détails sur le produit

ASIN ‏ : ‎ B01N4VTIVC
Éditeur ‏ : ‎ Clarkson Potter (24 octobre 2017)
Langue ‏ : ‎ Anglais
Taille du fichier ‏ : ‎ 209284 KB
Synthèse vocale ‏ : ‎ Activée
Lecteur d’écran ‏ : ‎ Pris en charge
Confort de lecture ‏ : ‎ Activé
X-Ray ‏ : ‎ Activé
Word Wise ‏ : ‎ Activé
Nombre de pages de l'édition imprimée ‏ : ‎ 499 pages

Classement des meilleures ventes d'Amazon : 71,822 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- 34 en Quick & Easy Cooking
- 39 en Special Occasions Cooking
- 126 en Cuisine de saison (Livres)

Commentaires client :
1 381 évaluations

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Alison Roman
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Michael Graydon
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Nikole Herriott
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5 étoiles		84%
4 étoiles		9%
3 étoiles		4%
2 étoiles		2%
1 étoile		2%

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Marta

Best cooking book in years

Commenté en France le 21 octobre 2019

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

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Anne Charlotte

Excellent

Commenté en France le 6 janvier 2018

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The best cookbook in years !!! Same level of cookbook as Jerusalem (that is to say!!!!!)
I am a big fan.

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Sid Carlson

Yes, you need this cookbook

Commenté au Canada le 16 décembre 2017

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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.

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8 personnes ont trouvé cela utile

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Danielle Little

BUY THIS BOOK 🙌🏻

Commenté en Australie le 1 mars 2020

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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 tomatoes
This book has stayed close to my kitchen since I’ve bought it. I strongly recommend it.

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Sophia Real

Life-affirming

Commenté en Allemagne le 13 juin 2018

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I read cookbooks like other people read novels and there is typically a stack of cookbooks right next to my bed for nighttime perusing. And yet, I am picky when it comes to buying cookbooks. So I hesitated when it came to ordering in. Yes, I was intrigued by Roman's cooking having seen a few of her clips on the internet. And yet, once that salted butter chocolate chip shortbread starting making the rounds on social media, the whole book became so hyped I was wary I would not enjoy the book. And boy was I wrong. Roman's passion for good food and cooking jumps off every single page in this book, both in terms of her writing and her recipes. And the recipes are wonderful - all seem to pack a punch in terms of flavour but without any undue fuss. The kind of food you would love to serve or be served at a dinner party with your closest friends. I have only made the bucatini with roasted tomatoes and anchovies so far, but these are definitely going into regular rotation at mine (in fact I am planning on making them for dinner this evening!). And the rest of the book is covered in bookmarks for all the other things I want to make from it.

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Laura P

You need this in your life!

Commenté au Canada le 25 juin 2020

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I love this cookbook, I've made a few of Roman's recipes from the NYT and was hooked so bought this book, will buy her other one when I've finished trying things out from this one. Currently working my way through the vegetable section and am not disappointed! It's a complete re-think for me of how I cook and I am loving all the new flavour combinations.

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G. Raymond Brow

A fine addition to our cookbook library

Commenté au Canada le 27 mars 2021

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Purchased as a gift after a recommendation by a friend.

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Dining In: Highly Cookable Recipes: A Cookbook (English Edition) Format Kindle

Description du produit

Extrait

Revue de presse

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Détails sur le produit

À propos des auteurs

Alison Roman

Michael Graydon

Nikole Herriott

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