Dining In
Seiten
2019
Hardie Grant Books (Verlag)
978-1-74379-530-9 (ISBN)
Hardie Grant Books (Verlag)
978-1-74379-530-9 (ISBN)
Casual, vegetable-forward food from a new voice in food writing
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook, Dining In, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques.
(Think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavours, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes).
The book's Salted butter chocolate chunk shortbread is Instagram-famous, but in fact all the recipes in this cookbook are just as much a source of inspiration. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavours like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice.
Cooking through Dining In is be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook, Dining In, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques.
(Think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavours, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes).
The book's Salted butter chocolate chunk shortbread is Instagram-famous, but in fact all the recipes in this cookbook are just as much a source of inspiration. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavours like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice.
Cooking through Dining In is be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.
Alison Roman is a contributor at Bon Appétit and regular food columnist in the New York Times. Formerly the Senior Food Editor at Bon Appétit and BuzzFeed, her work has been also featured in GQ, Cherry Bombe and Lucky Peach. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. A native of Los Angeles, she lives in Brooklyn.
Erscheinungsdatum | 27.02.2019 |
---|---|
Zusatzinfo | Full colour photography |
Verlagsort | South Yarra |
Sprache | englisch |
Maße | 203 x 254 mm |
Gewicht | 1380 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
ISBN-10 | 1-74379-530-0 / 1743795300 |
ISBN-13 | 978-1-74379-530-9 / 9781743795309 |
Zustand | Neuware |
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