{"product_id":"dining-in-highly-cookable-recipes-a-cookbook-spiral-bound-alison-roman-and-michael-graydon","title":"Dining in: Highly Cookable Recipes: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eSamin Nosrat, bestselling author of \u003ci\u003eSalt, Fat, Acid, Heat\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Alison Roman combines expertise with ease. \n\u003ci\u003eDining In \u003c\/i\u003eshould 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?\" \n\u003cb\u003e--\u003ci\u003eBon Appétit\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Christina Tosi, author of \u003ci\u003eMomofuku Milk Bar\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Roman's voice is funny and energetic and such a change of pace from the usual short-and-robotic recipe format.\"-- \n\u003cb\u003e\u003ci\u003eBon Appétit \u003c\/i\u003eonline\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Not your grandmother's all-purpose cookbook.\" \n\u003cb\u003e--Food52\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A classic waiting to happen.\"-- \n\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"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.\" \n\u003cb\u003e--\u003ci\u003eEater \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\"[Roman's] recipes feature plenty of 'it' ingredients, like kimchi, pistachios, and za'atar, but they all make delicious, craveworthy sense. Flipping through \n\u003ci\u003eDining In\u003c\/i\u003e, I wanted to read every word and make every dish; there's not too many cookbooks I can say that about.\" \n\u003cb\u003e--\u003ci\u003eFine Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Designed to make your weeknight dinner more delicious and less fussy.\" \n\u003cb\u003e--The Kitchn\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--T. Susan Chang, NPR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\"-- \n\u003ci\u003e\u003cb\u003eThe Atlanta Journal-Constitution\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"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.\" \n\u003cb\u003e--\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eChicago Tribune\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--\u003ci\u003eThe \u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eBoston Globe\u003c\/b\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"Fun and approachable, and most likely better than most dishes you'd order eating out.\" \n\u003cb\u003e--\u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Some of Roman's greatest hits.\" \n\u003cb\u003e--\u003ci\u003eThe Cut\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"One of the year's best cookbooks.\" \n\u003cb\u003e--Joanna Goddard, A Cup of Jo \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Very much a reflection of how we eat now.\" \n\u003cb\u003e--Mind Body Green\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\"-- \n\u003cb\u003eJulia Turshen, author of \u003ci\u003eSmall Victories\u003c\/i\u003e\u003c\/b\u003e\n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Unpretentious, inspired, invigorating, Alison Roman's voice is exactly what I've been waiting for in cookbooks. Within hours of opening \n\u003ci\u003eDining In\u003c\/i\u003e, the irresistible Anchovy-Butter Chicken was in the oven. \n\u003ci\u003eDining In\u003c\/i\u003e is destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks.\"-- \n\u003cb\u003eStephanie Danler, bestselling author of \u003ci\u003eSweetbitter \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eDining In\u003c\/i\u003e 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 \u0026amp; Chocolate Chunk Shortbread for dessert and you'll never be mad again.\" \n\u003cb\u003e--Myles Tanzer, \u003ci\u003e The Fader\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAlison Roman\u003c\/b\u003e is a New York-based cook, writer, and author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \n\u003ci\u003eNothing Fancy\u003c\/i\u003e and \n\u003ci\u003eDining In\u003c\/i\u003e. She is the host and producer of CNN's \n\u003ci\u003e(More Than) A Cooking Show with Alison Roman, \u003c\/i\u003e the creator of a bi-weekly YouTube series called \n\u003ci\u003eHome Movies, \u003c\/i\u003e and the author of a bi-weekly newsletter titled \n\u003ci\u003eA Newsletter\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDiscover the cookbook featuring \"drool-worthy yet decidedly unfussy food\" (\u003ci\u003eGoop\u003c\/i\u003e) that set today's trends and is fast becoming a modern classic.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"This is not a cookbook. It's a treasure map.\"--Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- NPR - \u003ci\u003eEpicurious \u003c\/i\u003e- \u003ci\u003eNewsday \u003c\/i\u003e- KCRW's \u003ci\u003eGood Food \u003c\/i\u003e- \u003ci\u003eThe Fader \u003c\/i\u003e- \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAlison Roman's Salted Butter and Chocolate Chunk Shortbread \n\u003cb\u003e \u003c\/b\u003emade her Instagram-famous. But all of the recipes in \n\u003ci\u003eDining In\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eVegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, \n\u003ci\u003eDining In\u003c\/i\u003e is \n\u003ci\u003e \u003c\/i\u003eall 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for \u003ci\u003eDining In\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Christine Muhlke, editor at large, \u003ci\u003eBon Appétit\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"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.'\" \n\u003cb\u003e--\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eDining In\u003c\/i\u003e 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.\" \n\u003cb\u003e--Amanda Hesser, co-founder, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/07\/2017 (EAN 9780451496997, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/2017 pg. 119 (EAN 9780451496997, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Roman, Alison\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 24, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|General|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Seasonal\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780451496997\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C47SP33RISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780451496997\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085930299670,"sku":"SP-9780451496997","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780451496997_spiral.png?v=1774949126","url":"https:\/\/lusper.myshopify.com\/products\/dining-in-highly-cookable-recipes-a-cookbook-spiral-bound-alison-roman-and-michael-graydon","provider":"Lusperbooks","version":"1.0","type":"link"}