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jfrie65's review
3.0
I read this cookbook in 2020 despite its title because I missed having people over. It was a bit of a misnomer though for my current resources of time and money to spend on food. (A lot of caviar). Despite this, it taught me to ladle sauces, creams and dressings beneath vegetable sides. And I can never go back.
lsparrow's review
4.0
Such beautiful recipes that look at home cooking with a range of flavours.
Of course my own person bias towards anchovies made me more inclined to love these recipes!
great dinner party dish ideas.
Of course my own person bias towards anchovies made me more inclined to love these recipes!
great dinner party dish ideas.
amlibera's review
4.0
Lots of good ideas and recipes here -Alison Roman is aspirational for entertaining today in the same way that The Silver Palate was aspirational 20 years ago but also completely different - messier, simpler. Especially enjoy the various vegetable/sides recipes which is very much how I cook now.
emilydiane8's review
4.0
I love you Alison Roman!! The chicken with caramelized dates and lemon has been a favorite so far. Almost every page is marked because I want to try all of them!
agnesita's review
4.0
Nothing fancy reminded me of Ottolenghi, where quality meat or vegetables shine and are dressed up with bright, spicy, or acidic things (the influences are middle eastern, with lemon, za’atar, tahini, herbs like dill and cilantro, and umami (anchovies, scallions).
Overall, there weren’t too many recipes that I kept, but I loved reading Alison’s stories. My favorite recipe was the labne with sizzled scallions and ranch—dinner guests rave over this.
Overall, there weren’t too many recipes that I kept, but I loved reading Alison’s stories. My favorite recipe was the labne with sizzled scallions and ranch—dinner guests rave over this.
natalie_scarlett's review
2.0
Liking anchovies isn't a personality trait but for Alison Roman at least it's something. She is cringey. I can't explain why. Some of her recipes are fine. I agree that greens baked with rigatoni, garlic, and anchovies with parm topped with fresh bread crumbs is fantastic but a fancy pasta bake is hardly worth a hardcover and 2 inches on my cookbook shelf. Nice photos.
jennsutherland's review
5.0
Especially loved the dips and appetizers in this book. Alison has a definite style, and favorite ingredients that show up throughout - lebna, tahini, chili oils - and I do love all of those things.