- Hardcover: 256 pages
- Publisher: CROWN (12 February 2018)
- Language: English
- ISBN-10: 045149699X
- ISBN-13: 978-0451496997
- Product Dimensions: 20.8 x 2.6 x 25.9 cm
- Boxed-product Weight: 1.2 Kg
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 42,871 in Books (See Top 100 in Books)
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Dining In: Highly Cookable Recipes Hardcover – 12 Feb 2018
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"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 "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 "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
From the Publisher
Skillet Chicken with Crushed Olives and Sumac
This is a pretty hot take, but I think bone-in, skin-on chicken might be the most delicious type of meat you can eat. The skin gets crispier than any bacon you could fry, and the fat left rendered in the skillet is worth the price of admission alone (once you have those briny olives coated in the stuff, you’ll see why).
This recipe can be infinitely adapted. Once you sear the thighs, feel free to add thinly sliced vegetables (such as fennel, turnips, or carrots), torn dark leafy greens, a rinsed and drained can of beans, or precooked grains into the skillet, coating them in that liquid gold and serving them alongside your new favorite way to eat chicken.
1. Toss the onion with the lemon juice and season with salt and pepper; set aside.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden brown and crispy, 8 to 10 minutes. Flip the chicken and continue to cook it until the bottom is golden brown and the chicken is cooked through, 5 to 8 minutes more.
3. Transfer the chicken to a large plate or cutting board. Add the olives, sumac, and ½ cup water to the skillet, stirring to scrape up those browned bits on the bottom.
4. Return the chicken to the skillet, skin-side up so it stays crispy, and cook over medium heat until the liquid has almost totally evaporated, about 4 minutes; remove from the heat. Add the red onion (plus any liquid) and toss to coat with the olives and the other bits. Transfer the chicken and olives to a large serving platter; scatter the herbs over the top before serving.
- ½ small red onion, thinly sliced 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1½ pounds bone-in, skin-on chicken thighs (4 to 6, depending on size) or bone-in, skin-on chicken breasts (2 or 3, depending on size)
- 2 tablespoons olive oil
- 1 cup pitted Castelvetrano olives, crushed
- 1½ teaspoons ground sumac
- 1 cup fresh herbs, such as parsley, mint, or dill
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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 “best”.) 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.
Try the smashed potatoes— truly the best potato I’ve eaten in my life.