This follow-up to Dining In answers the perennial question of what to serve when people are coming over as only Alison can: with legit fun ideas--Pizza Night! Baked Potato Bar!--and unfussy recipes. (I've already bookmarked 'A Very Good Lasagna' and 'Casual Apple Tart.')" --Julia Kramer, deputy editor, Bon Appétit Roman has said the book contains advice and recipes for an "attainable" life rather than an "aspirational" one. [6] Reception and accolades [ edit ] a b Sodha, Meera (30 November 2019). "Best cookbooks and food writing of 2019". The Guardian . Retrieved 14 July 2020. IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - The Washington Post - San Francisco Chronicle - BuzzFeed - The Guardian - Food Network

Alison Roman | olivemagazine One Pot Chicken Recipe Alison Roman | olivemagazine

Listen: I'm equally beguiled by both of Alison Roman's cookbooks (2017's Dining In and 2019's Nothing Fancy) and will shout my love for her Salted Butter and Chocolate Chunk Shortbread from the tallest of rooftops ( https://www.bonappetit.com/recipe/sal... JUST DO IT). Roman's first cookbook, Dining In, was published in 2017. [1] Dining In focused on recipes that "had you thinking about eating inside just for yourself" where Nothing Fancy focuses on meals for larger groups and tips for successfully hosting multiple people. [2] The book stresses "unfussy" foods and recipes and the value of authenticity and connection when cooking for and hosting friends or guests in one's home, rather than traditional dinner parties, which tend to focus on presentation and etiquette. [3] Structure and contents [ edit ] Creamy cauliflower and onion gratin: Delicious, but swimming in butter and cream to an insane degree--it was pooling and running, even after the gratin cooled. I'd make this again but use more cauliflower (one head was not enough) and use half the butter. This was the best recipe I tried. Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes." -- Grub Street Spicy pork meatballs in Brothy Tomatoes: These meatballs were tasty but dry--I used lean ground pork, which was a mistake. I would make these again with half ground beef and half pork, using half the amount of fennel seeds. (I don't love fennel or anchovies, two ingredients that take center stage in this book.) Also available here: https://www.today.com/recipes/alison-...

Davis, Wynne (18 December 2019). "With 'Nothing Fancy,' Alison Roman Aims To Rebrand Having People Over For Dinner". NPR . Retrieved 14 July 2020.

Nothing Fancy: Unfussy Food for Having People Over: Roman

Recipes with photos: Nearly 100 percent of the 125 or so recipes in this book have corresponding photos. No fewer than 33 of those photos feature pristinely manicured red nails (on fingers spooning caviar from a tin, plopping an uncooked yolk on top of kimchi-braised pork, squeezing lime over blistered shishito peppers). Nothing fancy! Nothing Fancyis like an all-access pass to [Roman’s] stunning-yet-relaxed recipes.” — HuffPost,“Best Cookbooks to Give as Gifts” This follow-up to Dining In answers the perennial question of what to serve when people are coming over as only Alison can: with legit fun ideas—Pizza Night! Baked Potato Bar!—and unfussy recipes. (I’ve already bookmarked ‘A Very Good Lasagna’ and ‘Casual Apple Tart.’)” —Julia Kramer, deputy editor, Bon Appétit Feeding friends is totally relaxed with Roman, author of Dining In and New York Times columnist. This abundant collection of all-new recipes is for gatherings big and small, from the weeknight to the weekend.Nothing Fancy’s recipes are on-trend but unpretentiously so. . . . Most relevant of all is Roman’s attitude toward hosting: that all of us can do it, that we should embrace the imperfections of our plans, and that it’s more fun to try than to stress. . . .Roman is leading the charge in revitalizing the art of gathering your community around the dinner table.” — Eater

Nothing Fancy, Unfussy Food for Having People Over by Alison Nothing Fancy, Unfussy Food for Having People Over by Alison

Michele Moses recommended the book to readers of The New Yorker, writing: "Part of the appeal is her grasp of her audience: the financially unsteady millennial generation, which has turned “nothing fancy” into an aesthetic choice." [8] Moses also discussed the accessible persona cultivated by Roman in the book, and highlighted tips accompanying certain recipes that expressed annoyance with some expectations held by guests. Moses refers to Roman as "libidinous and a little bit mean," contrasting her with the "prim and gracious" personas of Ina Garten and Martha Stewart. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review• The New Yorker• NPR • The Washington Post• San Francisco Chronicle• BuzzFeed• The Guardian• Food Network Nothing Fancy's recipes are on-trend but unpretentiously so. . . . Most relevant of all is Roman's attitude toward hosting: that all of us can do it, that we should embrace the imperfections of our plans, and that it's more fun to try than to stress. . . . Roman is leading the charge in revitalizing the art of gathering your community around the dinner table." -- Eater Nothing Fancy is like an all-access pass to [Roman's] stunning-yet-relaxed recipes." -- HuffPost, "Best Cookbooks to Give as Gifts" Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancythat are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times

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Chittal, Nisha (14 October 2019). "Millennials have dinner parties, they just don't call them that". Vox . Retrieved 14 July 2020. Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has writtenthebook for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, youcanmake right away. Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy."--Julia Moskin, The New York Times The Guardian included Nothing Fancy on its list of the "Best cookbooks and food writing of 2019". [7] Meera Sodha, who compiled the list, wrote that the book presents "heart, soul and food frequently and unapologetically made using store-cupboard ingredients." [7] Roman] could offer a master’s program in Approachable Recipe. . . . [ Nothing Fancyis] a manual not just for dinner, but for life.” — The Washington Post