--- product_id: 48954009 title: "Dining In: Highly Cookable Recipes: A Cookbook" price: "£22.50" currency: GBP in_stock: true reviews_count: 13 url: https://www.desertcart.co.uk/products/48954009-dining-in-highly-cookable-recipes-a-cookbook store_origin: GB region: United Kingdom --- # Dining In: Highly Cookable Recipes: A Cookbook **Price:** £22.50 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Dining In: Highly Cookable Recipes: A Cookbook - **How much does it cost?** £22.50 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.co.uk](https://www.desertcart.co.uk/products/48954009-dining-in-highly-cookable-recipes-a-cookbook) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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 Review: An undercurrent of excitement and energy thrums through this book. This is a style of cooking that I'll gladly embrace! - Here's my interpretation of what’s happening in this cookbook--the rhyme and reason, the practical and logical, the science and intuition of it: It's a beautiful, easy, exciting cooking style that Alison Roman has developed, and she walks us through that unique style in these recipes. With her excellent communicative writing, she has graciously offered us the insight into how her cooking style develops: Dish by dish, dish after dish, ingredients are paired to get a balance of textures: Meaty, creamy, crunchy, crispy, chewy. Hot and cold, raw and cooked, dimensions are utilized to help create interest and excitement. Roman's recipes exhibit how to keep pairing to get a balance of flavors: Savory, sweet, salty, bitter, bland and intense umami. She uses herbs and spices, plus home-made condiments (recipes included), to help complete the dish and bring it all home. When plated, tweak for a pleasing look. Most importantly—Alison Roman shows us how easy this all can come together. Shows us how all this can be accomplished with a minimum of effort and short ingredient lists. It seems to be her nature to do things in an easy way. And isn’t it grand that she is willing to show us her way? She says her kitchen is unorganized, but it is obvious to see that her thoughts and ability to plan are anything but. Her intuition and thoughtful planning combines to give us perfect, easy-going, stress-free recipes. Her writing is so personable: Her logical, quirky, laid-back attitudes are touched with a sense of humor, and I sometimes found myself chuckling while I read. Not only are the recipes accessible and very do-able, straightforward and easy to understand, the book is very pleasing to read, too. She uses a lot of vegetables, but does not shun meats, chicken and seafood. She uses a lot of greens, lemon and lime, nuts and seeds. She does not hold back the salt or the butter. It’s up to you to cut back, if necessary. Don't let me scare you off, talking about butter. I think she is likes to act the playful temptress. She is set on eating healthy, it's obvious in her food choices. And for those few butter-heavy dishes, well, there is plenty of kale, too! Her vegetable dishes shine brightly and I love them best (because there can only be one “best”.) But all the chapters shine, and I’ve marked so many to try that I may as well have not marked any! Her salads are fun and full of themselves, not dainty and perfectly composed. She loves veggies and has incorporated them effortlessly into many, if not most of the dishes. (This is NOT a vegetarian cookbook, but vegetables are very prevalent.) Her fruit salads are really exciting and different, playing up more heat than sweet. I was very pleased to see the large chapter "Grains and Things" and besides grains, includes fresh and dried beans, and a few pasta dishes. There is a unique and very pot-luck-able Four Bean Salad with a green romesco sauce, a split pea salad with both fresh and dried peas, "Kinda-Sweet" and "Not -Sweet granolas, There is an amazing baked bean recipe without ketchup, without BBQ sauce, and NOT sweet. My husband, the biscuit and scone maker in the family, picked up the book and went directly to the back of it, where he got excited about her biscuits—both the recipe and her two-page essay on biscuit making. (There are many essays in this book—all of them fun to read, and you will come away with valuable and interesting information.) Then he got excited about the refrigerator chocolate chunk shortbread slice cookies. Then I had to see what he was so happy about, butted in, (sorry dear), turned a page, and got excited about the banana bread. All gems, all keepers. Many of her baking recipes are everyone's old time favorites, but her take on them will have us rethinking, tweaking, or even replacing those old recipe cards. By the way, the biscuit recipe alone is worth the price of this book. She also loves pickles, and adds them to many dishes for crunch, tang, variety and visual appeal. She offers a brine and ideas for simple refrigerator quick pickles. And she loves boiled small potatoes and stores a bowl of them in the frig. Since the cooking chore is completed in one big batch of potatoes at a time, taking them out of the frig and creating something with them, (a page full of ideas, essay form), is easy-peasy. (We love boiled potatoes, too… and I usually cook a big batch, skin on with a belly band peeled off, in a bath of heavy salt and Zatarans’s shrimp boil) Her ideas are the kind that make you think, “Hey, why didn’t I think of that?!” For instance, I have already made the move to roasting my winter squash whole, then removing the seeds, and if necessary, the skin. Then I read this idea: Slice raw acorn and delicate squash—and leave the seeds attached to the slices. THEN roast the slices with their seeds. Tried her technique yesterday, about two hours after reading the tip. Gives an extra textural and visual feature to the dish, without any extra effort—actually it’s all less of an effort. Don’t want the seeds inside the slice on the plate? Fine, leave them in the pan and pick out just a few of the choice crunchy seeds and crispy-wispy threads to top each slice. As a further interpretation/description of this book: I think “Dining In” is nestled in comfortably somewhere right between one of those approachable, well-thought-out-but-uninspiring “5-ingredient” cookbooks and those inspiring, but somewhat unapproachable, restaurant-chef exhibits of self-love. This book works exceeding well to get the creative juices flowing. You will want to set the book aside and head to the kitchen. Yet, as you are walking to the kitchen, you realize the book is still held tightly in hand.... You'll find you just don't want to let it go. Here are some examples of how easy her style of cooking can be: --A spicy hot honey browned butter recipe for drizzling over roasted sweet potatoes or winter squash. It can be made days ahead. It’s a recipe that can be doubled or tripled. It can be stored and reheated. It takes five minutes to make. --Roasted Broccolini (or broccoli) with Lemon: Sound too easy? Or like something you’ve made before? Maybe. But there are a few other simple ingredients, and a roasting temperature and time that make it special. And easy. --A toasted coconut gremolata for winter squash or sweet potatoes. I think it might work for other winter veggies, too. Like a mélange that includes parsnips and carrots and rutabaga and turnip and beets. --Her favorite dish in this book is similar to one of my favorite vegetable braises: Radishes in butter. Except she does a quick cook of her radishes with tops on, and she adds fresh Za’atar. And there's so much more to get excited about in this book. I love it. Do you remember Rozanne Gold's cookbook "Radically Simple"? Back in 2010? I can't really pin down exactly why, but this book somehow reminds me of that one--maybe the excitement that rumbles through it like an undercurrent?. I still use that book by Gold, and I still wax poetic about it and urge people to buy it--even at almost 8 years old. If you liked Gold's book, I'm pretty sure you will like this one. Review: The Cookbook That Broke The Internet - Was so happy when this book finally came off back order! So far I have made -chocolate chunk shortbread (4xs... each time amazing.) -baked eggs with crushed chickpeas, chorizo and bread crumbs (YUM) -crunchy chili oil (I now put this on everything) -spring onions slowly roasted in olive oil (do not make a small batch, you will be sooo sorry like I was haha) -roasted salmon and citrus (i used the oil from the slow roasted onions!) -“shrimp in shells with lots of garlic and probably too much butter” (HOLY CRAP AMAZING) -perfect steak and buttered radish toast (best best best technique and combo-do not skip the radish toast part of this meal haha. also she talks about dipping her radish in the steak juices in the end and calls is a “radish snack” YES. ITS ALSO DELICIOUS haha) -roasted tomato and anchovy bucatini (used roasted tomatoes I had made this fall and stored in my freezer and it turned out wonderful❤️. The recipe uses red onion which added an amazing sweetness! And the anchovy gave it a great deep and rich flavor in contrast. Don’t let that ingredient scare you! I used to favor Marcella hazan’s butter onion tomato sauce... and I can’t belive I’m saying it... but this is my new absolute favorite. So many thingsI have yet to try and am very excited for. So many basic recipes for fridge staples like pickling and “mayo for people who hate mayo” aka aoli =) and other awesome staple sauces. Her fresh breadcrumb recipes are great! She has tons of vegetarians recipes, a good sized grain section, plenty of fish and all kinds of meat option. So many great savory breakfast options and TONS of easy and beautiful desert options. I loved reading through this book as much as I’ve loved cooking through it! She is a great writer and really drew me in and captivated me haha. She is hilarious and relatable. She says she will never ask you to dirty more than one pan if it’s not necessary and will never ask you too take the leaves off the parsley because she promises that we will like the stems anyways lol. Do yourself a favor and go on Instagram and check her page out. Also look at the # DiningInCookBook she has started a cookbook revolution with this book! Everyone is sharing what they have made and it will give you an amazing idea of what you will get out of purchasing this book. It will not gain dust on your shelf- I pinky swear 🤞🏼 NOW GO BUY ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #15,350 in Books ( See Top 100 in Books ) #20 in Seasonal Cooking (Books) #46 in Cooking for One or Two #138 in Quick & Easy Cooking (Books) | | Customer Reviews | 4.7 out of 5 stars 1,764 Reviews | ## Images ![Dining In: Highly Cookable Recipes: A Cookbook - Image 1](https://m.media-amazon.com/images/I/81aXqtuUt2L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ An undercurrent of excitement and energy thrums through this book. This is a style of cooking that I'll gladly embrace! *by I***T on October 26, 2017* Here's my interpretation of what’s happening in this cookbook--the rhyme and reason, the practical and logical, the science and intuition of it: It's a beautiful, easy, exciting cooking style that Alison Roman has developed, and she walks us through that unique style in these recipes. With her excellent communicative writing, she has graciously offered us the insight into how her cooking style develops: Dish by dish, dish after dish, ingredients are paired to get a balance of textures: Meaty, creamy, crunchy, crispy, chewy. Hot and cold, raw and cooked, dimensions are utilized to help create interest and excitement. Roman's recipes exhibit how to keep pairing to get a balance of flavors: Savory, sweet, salty, bitter, bland and intense umami. She uses herbs and spices, plus home-made condiments (recipes included), to help complete the dish and bring it all home. When plated, tweak for a pleasing look. Most importantly—Alison Roman shows us how easy this all can come together. Shows us how all this can be accomplished with a minimum of effort and short ingredient lists. It seems to be her nature to do things in an easy way. And isn’t it grand that she is willing to show us her way? She says her kitchen is unorganized, but it is obvious to see that her thoughts and ability to plan are anything but. Her intuition and thoughtful planning combines to give us perfect, easy-going, stress-free recipes. Her writing is so personable: Her logical, quirky, laid-back attitudes are touched with a sense of humor, and I sometimes found myself chuckling while I read. Not only are the recipes accessible and very do-able, straightforward and easy to understand, the book is very pleasing to read, too. She uses a lot of vegetables, but does not shun meats, chicken and seafood. She uses a lot of greens, lemon and lime, nuts and seeds. She does not hold back the salt or the butter. It’s up to you to cut back, if necessary. Don't let me scare you off, talking about butter. I think she is likes to act the playful temptress. She is set on eating healthy, it's obvious in her food choices. And for those few butter-heavy dishes, well, there is plenty of kale, too! Her vegetable dishes shine brightly and I love them best (because there can only be one “best”.) But all the chapters shine, and I’ve marked so many to try that I may as well have not marked any! Her salads are fun and full of themselves, not dainty and perfectly composed. She loves veggies and has incorporated them effortlessly into many, if not most of the dishes. (This is NOT a vegetarian cookbook, but vegetables are very prevalent.) Her fruit salads are really exciting and different, playing up more heat than sweet. I was very pleased to see the large chapter "Grains and Things" and besides grains, includes fresh and dried beans, and a few pasta dishes. There is a unique and very pot-luck-able Four Bean Salad with a green romesco sauce, a split pea salad with both fresh and dried peas, "Kinda-Sweet" and "Not -Sweet granolas, There is an amazing baked bean recipe without ketchup, without BBQ sauce, and NOT sweet. My husband, the biscuit and scone maker in the family, picked up the book and went directly to the back of it, where he got excited about her biscuits—both the recipe and her two-page essay on biscuit making. (There are many essays in this book—all of them fun to read, and you will come away with valuable and interesting information.) Then he got excited about the refrigerator chocolate chunk shortbread slice cookies. Then I had to see what he was so happy about, butted in, (sorry dear), turned a page, and got excited about the banana bread. All gems, all keepers. Many of her baking recipes are everyone's old time favorites, but her take on them will have us rethinking, tweaking, or even replacing those old recipe cards. By the way, the biscuit recipe alone is worth the price of this book. She also loves pickles, and adds them to many dishes for crunch, tang, variety and visual appeal. She offers a brine and ideas for simple refrigerator quick pickles. And she loves boiled small potatoes and stores a bowl of them in the frig. Since the cooking chore is completed in one big batch of potatoes at a time, taking them out of the frig and creating something with them, (a page full of ideas, essay form), is easy-peasy. (We love boiled potatoes, too… and I usually cook a big batch, skin on with a belly band peeled off, in a bath of heavy salt and Zatarans’s shrimp boil) Her ideas are the kind that make you think, “Hey, why didn’t I think of that?!” For instance, I have already made the move to roasting my winter squash whole, then removing the seeds, and if necessary, the skin. Then I read this idea: Slice raw acorn and delicate squash—and leave the seeds attached to the slices. THEN roast the slices with their seeds. Tried her technique yesterday, about two hours after reading the tip. Gives an extra textural and visual feature to the dish, without any extra effort—actually it’s all less of an effort. Don’t want the seeds inside the slice on the plate? Fine, leave them in the pan and pick out just a few of the choice crunchy seeds and crispy-wispy threads to top each slice. As a further interpretation/description of this book: I think “Dining In” is nestled in comfortably somewhere right between one of those approachable, well-thought-out-but-uninspiring “5-ingredient” cookbooks and those inspiring, but somewhat unapproachable, restaurant-chef exhibits of self-love. This book works exceeding well to get the creative juices flowing. You will want to set the book aside and head to the kitchen. Yet, as you are walking to the kitchen, you realize the book is still held tightly in hand.... You'll find you just don't want to let it go. Here are some examples of how easy her style of cooking can be: --A spicy hot honey browned butter recipe for drizzling over roasted sweet potatoes or winter squash. It can be made days ahead. It’s a recipe that can be doubled or tripled. It can be stored and reheated. It takes five minutes to make. --Roasted Broccolini (or broccoli) with Lemon: Sound too easy? Or like something you’ve made before? Maybe. But there are a few other simple ingredients, and a roasting temperature and time that make it special. And easy. --A toasted coconut gremolata for winter squash or sweet potatoes. I think it might work for other winter veggies, too. Like a mélange that includes parsnips and carrots and rutabaga and turnip and beets. --Her favorite dish in this book is similar to one of my favorite vegetable braises: Radishes in butter. Except she does a quick cook of her radishes with tops on, and she adds fresh Za’atar. And there's so much more to get excited about in this book. I love it. Do you remember Rozanne Gold's cookbook "Radically Simple"? Back in 2010? I can't really pin down exactly why, but this book somehow reminds me of that one--maybe the excitement that rumbles through it like an undercurrent?. I still use that book by Gold, and I still wax poetic about it and urge people to buy it--even at almost 8 years old. If you liked Gold's book, I'm pretty sure you will like this one. ### ⭐⭐⭐⭐⭐ The Cookbook That Broke The Internet *by R***. on April 16, 2018* Was so happy when this book finally came off back order! So far I have made -chocolate chunk shortbread (4xs... each time amazing.) -baked eggs with crushed chickpeas, chorizo and bread crumbs (YUM) -crunchy chili oil (I now put this on everything) -spring onions slowly roasted in olive oil (do not make a small batch, you will be sooo sorry like I was haha) -roasted salmon and citrus (i used the oil from the slow roasted onions!) -“shrimp in shells with lots of garlic and probably too much butter” (HOLY CRAP AMAZING) -perfect steak and buttered radish toast (best best best technique and combo-do not skip the radish toast part of this meal haha. also she talks about dipping her radish in the steak juices in the end and calls is a “radish snack” YES. ITS ALSO DELICIOUS haha) -roasted tomato and anchovy bucatini (used roasted tomatoes I had made this fall and stored in my freezer and it turned out wonderful❤️. The recipe uses red onion which added an amazing sweetness! And the anchovy gave it a great deep and rich flavor in contrast. Don’t let that ingredient scare you! I used to favor Marcella hazan’s butter onion tomato sauce... and I can’t belive I’m saying it... but this is my new absolute favorite. So many thingsI have yet to try and am very excited for. So many basic recipes for fridge staples like pickling and “mayo for people who hate mayo” aka aoli =) and other awesome staple sauces. Her fresh breadcrumb recipes are great! She has tons of vegetarians recipes, a good sized grain section, plenty of fish and all kinds of meat option. So many great savory breakfast options and TONS of easy and beautiful desert options. I loved reading through this book as much as I’ve loved cooking through it! She is a great writer and really drew me in and captivated me haha. She is hilarious and relatable. She says she will never ask you to dirty more than one pan if it’s not necessary and will never ask you too take the leaves off the parsley because she promises that we will like the stems anyways lol. Do yourself a favor and go on Instagram and check her page out. Also look at the # DiningInCookBook she has started a cookbook revolution with this book! Everyone is sharing what they have made and it will give you an amazing idea of what you will get out of purchasing this book. It will not gain dust on your shelf- I pinky swear 🤞🏼 NOW GO BUY ### ⭐⭐⭐⭐⭐ I’ve never used a cookbook this much! *by D***R on August 7, 2018* This is my favorite cookbook ever. Alison has her own unique style and way of combining flavors. She’s confident with food and goes all in - using lots of ingredients I might typically use sparingly, and combining ingredients that don’t seem like they should work, but they really, really do! I could see how some people would think the recipes seemed weird - I was skeptical at first, but I decided to just go for it. After cooking 15 or so of the recipes, I’m sold! I now cook from this book almost every day, sometimes for multiple meals. Most ingredients are simple enough to find, and for the few that are a little more unusual (like Aleppo pepper), she uses them often, so they’re worth purchasing. So far, I love the eggplant with harisa (harisa is now available at Trader Joe’s!), the charred green beans with hazelnuts, all of the fruit salads (salty and savory fruit salads are a revelation!), the 4 bean salad, the kimchi and cheddar omelet, and the roasted chicken with tiny potatoes and sour cream. It’s all so good! Not only are the recipes great, cooking through this book has taught me a ton about food, and really improved my cooking even when I’m just improvising, or adjusting a recipe I found on the internet. One note - if you like sweet flavor in your food (sugar in salad dressings, for example), you may feel something is missing in these recipes. The author seems to prefers salty and savory flavors. It took me a bit to get used to, but I don’t find I miss the sweet anymore. Thank you for an amazing book Alison!! ## Frequently Bought Together - Dining In: Highly Cookable Recipes: A Cookbook - Nothing Fancy: Unfussy Food for Having People Over - Sweet Enough: A Dessert Cookbook --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.co.uk/products/48954009-dining-in-highly-cookable-recipes-a-cookbook](https://www.desertcart.co.uk/products/48954009-dining-in-highly-cookable-recipes-a-cookbook) --- *Product available on Desertcart United Kingdom* *Store origin: GB* *Last updated: 2026-05-14*