by Alison Roman
First published 2025
Alison Roman builds her cooking philosophy around the well-stocked pantry. She argues that shelf-stable ingredients like canned beans, jarred olives, and bottled oils can produce meals as satisfying as those made with fresh market finds. Roman teaches readers to cook intuitively rather than follow rigid formulas. Her approach emphasizes maximum flavor from minimal effort. The book contains more than 100 recipes organized into categories like snacks, soups, vegetables, pasta, beans, and meats. Dishes include Herbed Artichoke Dip, Kimchi-Tomato Soup with Rice and a Soft Egg, Wine-Braised Romano Beans with Anchovy, and Crushed-Olive Chicken with Turmeric. Roman writes with warmth and strong opinions throughout. The recipes work equally well for solo weeknight dinners and impromptu entertaining. This cookbook shows home cooks how to transform ordinary pantry items into celebratory meals.
Genres: non-fiction, cooking, cookbooks, food-and-drink, food-writing
Vibes: approachable, celebratory, intuitive, practical, warm
320 pages · Hardcover · Clarkson Potter