Dining In

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.

"The New York Nigella: Alison Roman's book Dining In has unfussy recipes and brilliant tips to make you a better cook – just like her British counterpart.", "It's about recipes that are simple to make, great to eat. She's the cook whose recipes broke the internet.", '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.', 'Drool-worthy yet decidedly unfussy food.', 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.'

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.