Nothing Fancy: Unfussy Food for Having People Over

October 30, 2019 - Comment

It’s not entertaining. It’s having people over. The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect.   NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Food & Wine • Eater • Food52 • Bon Appétit

It’s not entertaining. It’s having people over. The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect.
 
NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Food & Wine • Eater • Food52 • Bon Appétit • Epicurious • Chowhound • Forbes • Grub Street
 
“Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.”—Eater
 
An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is 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. With Nothing Fancy, any night of the week is worth celebrating.

Advance praise for Nothing Fancy

“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

Comments

Anonymous says:

Incredible Cookbook This may be the most wonderful cookbook I have ever bought- and I have many. I have had this book for 3 days and I am already cooking my way through the most delicious, inventive, original (but not weird!) dishes that I have produced in my kitchen in a long time. The green beans with anchovied walnuts? Addictive melt of salty, nutty, fantastic flavors that belong together but I would not have thought of on my own. Peas with burrata and a fantastic blend of arugula, mint, and parsley? It tasted…

Anonymous says:

NOTHING FANCY IS MUST HAVE!!!!! I actually didn’t expect this book to be this GOOD! It’s a whole new aspect of cooking and “entertaining” without the fussy, headache and judgement. From Dining In to Nothing Fancy, I truly love Alison Roman; her intelligence, humor and realness show up through this book. The cooking style along with the technique make this book SPECIAL!

Anonymous says:

A Great Cookbook for Sane People You may find yourself in my living room and asking, “tha_slurpee_god, what’s with all these Alison Roman cookbooks? The NYT article clippings? The printed and framed screenshots from her appearances on the Today Show, all strewn about your living room like some kind of crude, millennial shrine? I know Alison Roman is the hottest ticket in cooking, and her recipes inspire those young and old to prepare meals and treats they’d never otherwise dream of coming out of their own humble kitchens, but…

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