- 379,00 Kč
NEW YORK TIMES BESTSELLER • 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 THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND NPR • A PEOPLE 2019 FOOD FAVORITE
“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.
Praise for Nothing Fancy
“[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52
“[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street
“The recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.”—Vogue
“Roman's recipes are elegant but straightforward, impressive but actionable, with an emphasis on easy vegetables (like peppers with yuzu), homespun desserts (like blackberry and cornmeal cake), and show-stopping entrees (like lamb chops for the table).”—Esquire
Roman is an Instagram star who writes for the New York Times and Bon App tit, and in this cheeky, entertaining primer, her tone sometimes verges on the frantic: she's fond of writing in all caps, making ironic pronouncements ("I'm just going to live my truth"), and incorporating internet lingo ("Thank you for coming to my TED Talk"). There are clever turns of phrase (escarole is a "gateway chicory"; seasoning chicken in advance is "a casual brine"), but sometimes the prose loops the loop so many times that it becomes tautological, as when she declares that martinis shouldn't be considered "extremely and exclusively fancy." (Why? Because she 'says so.) The language in the instructions themselves is not exactly Escoffier-worthy: "Knock yourself out with your decorative prowess" when scoring eggplant for roast, and spread yogurt on leg of lamb "as if you were applying a mud mask." On the practical side, each recipe includes instructions for preparing ahead, and mostly simple desserts include a double-crust "galette" with sour cherries and tahini, and a turmeric-tinted loaf cake. Aimed at millennials, the recipes here are fun and enticing.