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Dining In

Dining In by Alison Roman
Oct 24, 2017 | 304 Pages
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  • Hardcover $30.00

    Oct 24, 2017 | 304 Pages

  • Ebook $15.99

    Oct 24, 2017 | 304 Pages

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“Alison Roman, who has cooked in restaurants (Milk Bar, Momofuku) and editorial kitchens (Bon Appétit), 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

“One of the year’s best cookbooks.” — Joanna Goddard, A Cup of Jo 

“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

“Drool-worthy yet decidedly unfussy food.”–Goop

“Some of Roman’s greatest hits.”–The Cut

“Very much a reflection of how we eat now.”–Mind Body Green

“Not your grandmother’s all-purpose cookbook.”–Food52

“A classic waiting to happen.”–Epicurious

“Alison Roman’s cooking is artfully effortless, with flavors that jump off the plate. It’s the kind of food you want to eat every day—and now you can.”—Adam Rapoport, Editor-in-Chief, Bon Appétit

 ”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 of Small Victories 

“This is not a cookbook. It’s a treasure map. 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.”—Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat

 “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 of Momofuku Milk Bar

“Unpretentious, inspired, invigorating, Alison Roman’s voice is exactly what I’ve been waiting for in cookbooks. Within hours of opening Dining In, the irresistible Anchovy-Butter Chicken was in the oven. Dining In is destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks.”—Stephanie Danler, bestselling author of Sweetbitter
“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.”—Christine Muhlke, Editor at Large, Bon Appétit
“Dining In 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.” —Amanda Hesser, Co-Founder, Food52

“BA superstar Alison Roman combines expertise with ease. Dining In should 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

“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 through Dining 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

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