Highly Cookable Recipes
A cookbook for the next generation of home cooks, with simple of-the-moment flavors and techniques from a driving force in cooking, who is also one of the most sought-after, hip, fashionable, and energetic food writers
The beloved former senior food editor of Bon Appétit, Alison Roman is known as much for her keeper recipes as her quirky style and natural beauty. She helped turn around BA from sleepy to slick, making it a trendsetting and much talked about magazine with recipes that people clipped and actually used. In her debut cookbook, she "reunites the band," collaborating with the photography and design team that relaunched BA.
Unfussy like the content in her "Fast Easy Fresh" column, and full of quickie techniques (think: roasted citrus, keeping boiled potatoes in your fridge), Roman's recipes are setting today's trends and are poised to be classics: vegetable-forward with quality ingredients that look good enough to Instagram, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, garlicky walnuts. Her warm, edgy writing makes the 125 recipes in Dining In intriguing enough to seduce seasoned cooks, but simple enough for the novice.
ALISON ROMAN is a contributor to the New York Times and Bon Appétit. The former senior food editor at Bon Appétit and BuzzFeed, Alison has also contributed to GQ, Cherry Bombe, and Lucky Peach. She has been a judge on the Food Network shows Chopped Junior, Worst Baker in America, and Throwdown with Bobby Flay. A native of Los Angeles, she lives in Brooklyn.
GRAYDON AND HERRIOT are the photographer and stylist, respectively, behind Bon Appetit's highly recongizable and much-emulated visual brand. They have photographed bestselling cookbooks including, most recently, Gjelina.
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