Nothing Fancy: Unfussy Food for Having People Over *[EPUB]
NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network 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 Read more
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Why Must Read Nothing Fancy: Unfussy Food for Having People Over?
I find reviews that mention how entertaining a cookbook is without actually having attempted any of the recipes completely useless. So I'm leaving my two cents after actually making some of these dishes. I made the "Salmon with Soy and Citrusy Charred Scallions" the flavor combinations are intriguing but unbalanced. The combination of lemon/lime zest + juice + orange juice made this extremely acidic. Even when poured over salmon and served with rice your lips pucker from the amount of acid. It definitely needed something sweet, honey or mirin, something to help counter balance the amount of citrus in the recipe. The second dish I made was the braised brisket with caramelized honey and garlic. When you add the star anise, onion, garlic, ginger, chili, bay leaves and cinnamon stick to the caramelized honey the aroma is incredible. But unfortunately none of those flavors are even detectable in the dish. Using 4 cups of beef broth + 1 1/4 cups of soy sauce + 2 Tbsp of fish sauce made this a wet salty disaster. The remaining braising liquid is completely inedible and ended up having to be tossed, which is a shame, the taste fell far short of what the initial aroma promised. I followed the overnight focaccia recipe to a T and ended up with an over proofed dough that lost it's elasticity and chewiness. I'm going to have to keep the book....my son poured his milk all over it. Otherwise this would be going back.
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