The Brooklyn-based chef and food writer’s book Dining In has unfussy recipes and brilliant tips to make you a better cook
“I want this to have a permanent place in your kitchen,” says Alison Roman of her debut cookbook Dining In, published in the UK this month. “I want the pages to be messy. I want you to learn something in each recipe that helps you become a better cook.”
The titles alone are appetising – I, for one, was powerless to resist her anchovy-butter chicken with chicken-fat croutons, or her chocolate-tahini tart with crunchy salt – and Roman’s breezy style carries you through the recipes with a minimum of fuss.