I don't usually like cookbooks, preferring to make things up as I go, but I pre-ordered this on a whim after reading about it in NYT Cooking. Completely forgot about it until it arrived, and I've been falling in love with it since. It's the first cookbook I've ever actually spent any real time with (I have a few collecting dust atop a kitchen cabinet, like ornaments more than anything). I had gotten a little bored with cooking lately, and ordering out more often than usual, but this book rekindled my joy for cooking and having people over. It also inspired me to purchase her previous cookbook, which is more my style as a single person in my 30s living in a 1-bedroom apt not all that suitable for having lots of people over.
The recipes are easy and straightforward, with instructions that are as qualitative as they are quantitative. I like reading about how the food should look/feel/smell at a certain stage of the process, rather than just seeing "add X amount for X time." The writing style is fun and breezy, if a little whimsical. I especially like the tips about what can be prepared ahead of time, and which recipes are okay to serve cold or room temp if you're trying to do a lot at once.
The recipes I've made so far (I'd guess about 10 or so) have been very, very cookable. "Nothing fancy" is right when it comes to the prep work, which is simple and straightforward. However, I will say that most recipes require a level of presentation finesse that I have yet to master. Nothing looks even close to as well presented as you'd hope based on the photographs, but when is that ever the case, I guess. Still, for a cookbook called "Nothing Fancy" that features dishes to prepare for friends, I'm left a little disappointed with my own ability to present the food to look as appealing as it tastes. Something to work on, I guess, which I intend to do given how great the recipes do taste. Most of these dishes can also be tinkered with if you just want to make them for 1 or 2, which I've been doing a lot of.
There is just the right amount of standard ingredients required alongside a few well-deserved oddballs (to my sensibility, anyways). She's got a love affair with tinned fish and I've never seen dates, walnuts, and sumac in so many different dishes, but that's not a bad thing. I think my little pantry is slowly turning into an homage to this cookbook, and I'm perfectly happy with that.
This cookbook is also doubling as a coffee table book for me, because the clean simple design and excellent photography have brought some serious Marie Kondo-style "joy" to my everyday. Seeing it and using it have become something to look forward to after work every day.
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Reviews with images
Easy, delicious, inspiring.
I was more than ready for Alison Roman to come tripping over my kitchen transom. The fool-proof, go-to recipes I had relied on Ina for so long had honestly become a bit boring. I have to place the blame for that on Melissa Clark, who resuscitated my food game in spectacular fashion and that in turn, set me off on a course that left me searching for more and more of those explosive flavor combos that Clark is famous for. That's where Alison Roman came in.I'd already made some of her recipes from online sources, so I figured it was worth getting her books. A good move because I've mostly loved what I've made from Dining In, enough so that I pre-ordered this one. As with Dining In, you find that you just have to take a flyer and go with the recipes because even though you might think "I'm not entirely sure about this," they mostly work out magnificently well. (If you're familiar with Cristina Tosi and her recipes, you know exactly how this works).Cases in point - I recently made the:++ Casual Apple Tart with Caramelized Buttermilk for dinner guests. Unpeeled apples? Buttermilk? Black pepper? Roll out the dough any which way? Ok, why not? The end result was a beautiful tart that everyone - even the guy who claimed he was "not a fan of dessert" fell hard for this tart with a taste that belied the ease behind its making. I took the photo only after realizing we'd already eaten half of it :-oThree other yummy recipes:++ Grilled Carrots with Limey Hot Sauce and Cotija, in which the swoony flavors of Mexican street corn came knocking on carrot's door, were let right in and were never more welcome.++ Celery and Fennel with Walnuts and Blue Cheese, a recipe in which celery has never been more interesting.Crunchy here, creamy there, with hints of umami everywhere. I love this salad.++ Mustardy Green Beans with Anchovyed Walnuts. If any recipe ever had my name on it, it's this one. I don't know if I will ever make green beans any other way, which is fine because having them this way will never get old.I am well on my way to trying everything in this book.I have yet to read one recipe in it that makes me think "meh" or "ew." They all make me want to invite friends/family over so we can all enjoy these flavors.I am loving this book.
Top reviews from the United States
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Reviewed in the United States on November 5, 2019
Reviewed in the United States on January 26, 2020
I was more than ready for Alison Roman to come tripping over my kitchen transom. The fool-proof, go-to recipes I had relied on Ina for so long had honestly become a bit boring. I have to place the blame for that on Melissa Clark, who resuscitated my food game in spectacular fashion and that in turn, set me off on a course that left me searching for more and more of those explosive flavor combos that Clark is famous for. That's where Alison Roman came in.
I'd already made some of her recipes from online sources, so I figured it was worth getting her books. A good move because I've mostly loved what I've made from Dining In, enough so that I pre-ordered this one. As with Dining In, you find that you just have to take a flyer and go with the recipes because even though you might think "I'm not entirely sure about this," they mostly work out magnificently well. (If you're familiar with Cristina Tosi and her recipes, you know exactly how this works).
Cases in point - I recently made the:
++ Casual Apple Tart with Caramelized Buttermilk for dinner guests. Unpeeled apples? Buttermilk? Black pepper? Roll out the dough any which way? Ok, why not? The end result was a beautiful tart that everyone - even the guy who claimed he was "not a fan of dessert" fell hard for this tart with a taste that belied the ease behind its making. I took the photo only after realizing we'd already eaten half of it :-o
Three other yummy recipes:
++ Grilled Carrots with Limey Hot Sauce and Cotija, in which the swoony flavors of Mexican street corn came knocking on carrot's door, were let right in and were never more welcome.
++ Celery and Fennel with Walnuts and Blue Cheese, a recipe in which celery has never been more interesting.
Crunchy here, creamy there, with hints of umami everywhere. I love this salad.
++ Mustardy Green Beans with Anchovyed Walnuts. If any recipe ever had my name on it, it's this one. I don't know if I will ever make green beans any other way, which is fine because having them this way will never get old.
I am well on my way to trying everything in this book.
I have yet to read one recipe in it that makes me think "meh" or "ew." They all make me want to invite friends/family over so we can all enjoy these flavors.
I am loving this book.
I'd already made some of her recipes from online sources, so I figured it was worth getting her books. A good move because I've mostly loved what I've made from Dining In, enough so that I pre-ordered this one. As with Dining In, you find that you just have to take a flyer and go with the recipes because even though you might think "I'm not entirely sure about this," they mostly work out magnificently well. (If you're familiar with Cristina Tosi and her recipes, you know exactly how this works).
Cases in point - I recently made the:
++ Casual Apple Tart with Caramelized Buttermilk for dinner guests. Unpeeled apples? Buttermilk? Black pepper? Roll out the dough any which way? Ok, why not? The end result was a beautiful tart that everyone - even the guy who claimed he was "not a fan of dessert" fell hard for this tart with a taste that belied the ease behind its making. I took the photo only after realizing we'd already eaten half of it :-o
Three other yummy recipes:
++ Grilled Carrots with Limey Hot Sauce and Cotija, in which the swoony flavors of Mexican street corn came knocking on carrot's door, were let right in and were never more welcome.
++ Celery and Fennel with Walnuts and Blue Cheese, a recipe in which celery has never been more interesting.
Crunchy here, creamy there, with hints of umami everywhere. I love this salad.
++ Mustardy Green Beans with Anchovyed Walnuts. If any recipe ever had my name on it, it's this one. I don't know if I will ever make green beans any other way, which is fine because having them this way will never get old.
I am well on my way to trying everything in this book.
I have yet to read one recipe in it that makes me think "meh" or "ew." They all make me want to invite friends/family over so we can all enjoy these flavors.
I am loving this book.
Images in this review
Reviewed in the United States on May 9, 2024
Reviewed in the United States on April 22, 2024
Top reviews from other countries
Lisa
My favourite cookbook in 30 years
Reviewed in the United Kingdom on August 30, 2023
lulupie
Love love love Alison Roman and her recipes
Reviewed in Germany on January 24, 2020
lulupie
Reviewed in Germany on January 24, 2020
Have both of her cookbooks and constantly try out new recipes of hers. She makes everything sound so easy and effortless and I love her sense of humour and personality that definitely shine through her beautiful recipes. Highly recommend!
Images in this review
Danielle Little
Fantastic find - buy it!!!
Reviewed in Australia on September 15, 2020
Danielle Little
Reviewed in Australia on September 15, 2020
The book is split into Snack Time (which includes dips and spreads, fruit and vegetables as well as “crunchy things, salty things”), Salads (Leafy Salads, Crunchy Salads and Kind of Salads), Sides (Vegetables and Grains), Mains (Meat, Seafood and Pasts) and After Dinner.
So far I’ve made:
- the Overnight Focaccia, Tonight, which I used as a deep pizza base; 🤤
- the Lemony Turmeric Tea Cake (which I’ve made many times and is DELICIOUS - picture included);
- Mustardy Green Beans with Anchovied Walnuts (if you love Anchovies Alison is definitely your girl);
- Crispy Vinegared Potatoes with Chilli Paprika (my husband’s favourite);
- Slow Roasted Oregano Chicken with Buttered Tomatoes (which is okay but I don’t think you can’t beat Zuni Cafe’s recipe);
- Sticky Chilli Chicken with Hot-and-Sour pineapple (I’ve made this many times but I’d recommend reducing the chilli unless you’re fine with your food making you sniffle 🌶 🌶 - picture included);
-Coconut-Braised Chicken with Chickpeas and Lime (which was okay but I probably wouldn’t make it again);
-Grilled Lamb Shoulder over Garlicky Tomatoes (anything with lots of garlic is 💯 in my book);
- Harissa-Rubbed Pork Shoulder with White Beans and Silverbeet (I didn’t like this one);
- A Very Good Lasagne (which I liked but my husband doesn’t rate as he likes his Lasagne to include a meat sauce );
-Tiny, Salty, Chocolatey Cookies (so rich and delicious)!
There are many more recipes I’m keen to try when I get the time (particularly from the vegetable and seafood sections of the book).
I also highly rate Nothing Fancy for its writing style ( Alison Roman has a way of writing that makes you feel like she’s sharing her thoughts with a friend rather than adopting a serious writing style) and the photos (photos on virtually every page that are bright, modern and glossy) - so it’s an enjoyable read if you’re buying it as more of a coffee table book than a cookbook.
In summary, I highly recommend this book!!
Images in this review
