“Alison Roman joyously leads you to the promised land of extraordinary home cooking. Into every one of her stunningly beautiful recipesshe’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.”—Samin Nosrat, bestselling author ofSalt, Fat, Acid, Heat
“Alison Romancombines expertise with ease.Dining Inshould 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 ofMomof*cku Milk Bar
“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 throughDining 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 diningin, 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.”—TheBoston Globe“Fun and approachable, and most likely better than most dishes you’d order eating out.”—TheSan 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 ofSmall Victories
“Unpretentious, inspired, invigorating, Alison Roman’s voice is exactly what I’ve been waiting for in cookbooks. Within hours of openingDining In, the irresistible Anchovy-Butter Chicken was in the oven. Dining Inis destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks.”—Stephanie Danler, bestselling author ofSweetbitter“Dining Inis 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
