NEW YORK TIMESBESTSELLER *; The social media star,New York Timescolumnist, and author ofDining Inhelps you nail dinner with unfussy food and the permission to be imperfect.
‘;Enemy of the mild, champion of the bold, Ms. Roman offers recipes inNothing Fancythat are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.’Julia Moskin,The New York Times
IACP AWARD FINALIST *; NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BYThe New York Times Book Review*;The New Yorker*; NPR *;The Washington Post*;San Francisco Chronicle*;BuzzFeed*;The Guardian*; Food Network
An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friendseither way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipesheavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meatsis for gatherings big and small, any day of the week.
Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off.WithNothing Fancy, any night of the week is worth celebrating.
Praise for Nothing Fancy
‘;[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.’Food52
‘;[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