Artikelzustand: Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ... Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr geringfügige Beschädigungen auf, wie z.B. kleinere Schrammen, er hat aber weder Löcher, noch ist er eingerissen. Bei gebundenen Büchern ist der Schutzumschlag möglicherweise nicht mehr vorhanden. Die Bindung weist geringfügige Gebrauchsspuren auf. Die Mehrzahl der Seiten ist unbeschädigt, das heißt, es gibt kaum Knitter oder Einrisse, es wurden nur in geringem Maße Bleistiftunterstreichungen im Text vorgenommen, es gibt keine Textmarkierungen und die Randbereiche sind nicht beschrieben. Alle Seiten sind vollständig vorhanden. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers. Alle Zustandsdefinitionen ansehenwird in neuem Fenster oder Tab geöffnet

Release Year: 2017

ISBN: 9780451496997

Über dieses Produkt

Product Identifiers

Publisher

Potter/Ten SPEED/Harmony/Rodale

ISBN-10

045149699X

ISBN-13

9780451496997

eBay Product ID (ePID)

3038315138

Product Key Features

Book Title

Dining in : Highly Cookable Recipes: a Cookbook

Number of Pages

304 Pages

Language

English

Topic

Methods / Quick & Easy, General, Seasonal, Courses & Dishes / General

Publication Year

2017

Illustrator

Yes

Genre

Cooking

Author

Alison Roman

Format

Hardcover

Dimensions

Item Height

1 in

Item Weight

45.7 Oz

Item Length

10.3 in

Item Width

8.4 in

Additional Product Features

Intended Audience

Trade

LCCN

2017-026507

Reviews

"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 "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 "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 Apptit "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 Apptit "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 "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, "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 Apptit "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 Apptit "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 Apptit "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 "Not your grandmother's all-purpose cookbook."-- Food52 "Neither basic nor aspirational." --Epicurious "[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

Synopsis

Discover the cookbook featuring "drool-worthy yet decidedly unfussy food" ( Goop ) that set today's trends and is fast becoming a modern classic. "This is not a cookbook. It's a treasure map."--Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle - NPR - Epicurious - Newsday - KCRW's Good Food - The Fader - American Express Essentials Alison Roman's Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In "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 App tit "Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'" -- BuzzFeed " 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, Discover the cookbook featuring "drool-worthy yet decidedly unfussy food" ( Goop ) that set today's trends and is fast becoming a modern classic. "This is not a cookbook. It's a treasure map."--Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle * NPR * Epicurious * Newsday * KCRW's Good Food * The Fader * American Express Essentials Alison Roman's Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In "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 "Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'" -- BuzzFeed " 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

LC Classification Number

TX714.R625 2017

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