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’sSalted Butter and Chocolate Chunk Shortbreadmade 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.
STUDIO NOTES After years in the Bon Appetit Test Kitchen, Alison now writes for The New York Times and a few of her recipes have broken the internet. Her Chickpea Stew recipe from the Times is a favorite in my house. Both of her books are helping to revive the home-cooked dinner party tradition. Dining In is perfect for daily cooking and Nothing Fancy will help take the stress out of hosting your next dinner party. -Keith