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[EBOOK] Nothing Fancy: Unfussy Food for Having People Over *D.O.W.N.L.O.A.D.* PDF

[EBOOK] Nothing Fancy: Unfussy Food for Having People Over *D.O.W.N.L.O.A.D.* PDF
[EBOOK] Nothing
Fancy: Unfussy Food for
Having People Over
*D.O.W.N.L.O.A.D.*
PDF
Description
“Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky
and spicy. . . . They work, and not only for company . . . squash scattered with spiced pistachios or pasta
with chorizo bread crumbs and broccoli rabe could appear anytime. For dinner parties, she provides
cocktail recipes, extra snacks and pep talks so urgent and encouraging that having people over for leg of
lamb and tiramisù suddenly seems like a bucket-list event.―—Julia Moskin, The New York Times
“The title of this book says it all. Alison Roman delivers relaxed-but-impressive, easily executed, peoplepleasing
food like single-pot dishes of aromatic coconut-braised chicken and chickpeas and sheets of lemon
turmeric tea cake.―—Forbes  “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. (Iâ€ve already bookmarked ‘A Very Good Lasagna†and ‘Casual
Apple Tart.â€)―—Julia Kramer, deputy editor, Bon Appétit  “Nothing Fancyâ€s recipes
are on-trend but unpretentiously so. . . . Most relevant of all is Romanâ€s attitude toward hosting: that all
of us can do it, that we should embrace the imperfections of our plans, and that itâ€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  “In her signature wry voice, Roman lays out simple and elegant recipes,
recipes including spritzes, coconut-braised chicken and chickpeas, celery and fennel with walnuts and blue
cheese, and more. Itâ€s worth noting that one of our editors already took a crack at the lemony turmeric
tea cake, to delicious results. (Also worth mentioning: the DIY martini bar.)―—Food & Wine
 “This has to be one of the most anticipated cookbooks of the year—Alison Romanâ€s Dining In is
a modern day classic, and her new work is sure to join it on scores of ‘best†lists soon enough. It
focuses on having people over for dinners that are the opposite of fussy, but are still festive (just witness the
DIY martini bar guide within its pages for proof).―—Chowhound  “In this follow-up to the awardwinning
Dining In, [Roman] transitions her signature breezy panache to that most fear-inspiring topic:
entertaining (or, as Roman likes to call it, ‘having people overâ€). But the recipes are just as laid-back
and uncomplicated to attempt on an average weeknight, when you're cooking for yourself.―—Food52
 “You canâ€t open Instagram these days without running into Alison Roman or one of her
dishes—and for good reason. Roman, who creates crowd-pleasing fare that tends to be generous on salt,
acid, and (a personal favorite) cheese, has mastered the art of impressive but unfussy food that's easy for
even a novice host to recreate.―—Epicurious “A fresh, downright-festive encouragement to make and
enjoy good food with good people.―—Booklist (starred review) Read more Alison Roman is a
columnist for the New York Times Food section and Bon Appétit. She is the author of the bestselling
Dining In, named a best cookbook of the year by NPR, the San Francisco Chronicle, and Epicurious, among

others. A native of Los Angeles, Alison lives in Brooklyn. Read more See all Editorial Reviews