Contents
Quick Look
If you love to cook and you want to take your cooking experience to another level, you have to know Alison Roman. Alison Roman is one of those personalities you can get inspired by. The talented woman has a couple of cookbooks that are bestsellers and are known widely.
In today’s article, we will show you more about the well-known personality, Alison Roman Cookbooks, her recipes, and more. Let’s dive in!
Who is Alison Roman?
To start this off, let us remind you who Alison Roman is. Born on September 1, 1985, and raised in Los Angeles, Alison Roman is a popular American food writer, a chef, and an internet personality.
She is known for her popular and viral recipes like “The Stew” and “The Cookies.” These Alison Roman recipes were widely shared and quickly became popular on social media platforms.
Alison has also worked as an executive at Bon Appétit and Buzzfeed Food, as well as a columnist for The New York Times Cooking. She didn’t take this success for granted, so she created her own cookbooks, Dining In (2017) and the New York Times bestseller Nothing Fancy cookbooks (2019).
The Best Alison Roman Cookbooks
When talking about Alison Roman cookbooks, you have to know that she has written three inspiring books. The books include Lemons in 2015, Dining In in 2017, and Nothing Fancy in 2019, that you can buy easily online via Amazon.
And word on the street is that Alison will release another book in 2023 called Sweet Enough: A Baking Book. In this section, you will learn more about the books and where to get them through the links we are providing.
1. Alison Roman’s Nothing Fancy
Who doesn’t want to be a part of a New York Times bestseller? Nothing Fancy is a great book for those who want to try something new with a lot of fun content. The 320-page book is a great buy because it will help you nail dinner with simple ingredients and the freedom to be imperfect.
As a social media star, this book provides well-known ingredients that are crunchy, cheesy, citrusy, tangy, smoky, fishy, and spicy. It is rearranged in interesting and compelling ways for those who want food that looks as good as it tastes.
The book has also been named as one of the best cookbooks of the year by various platforms, including the New York Times book review, The New Yorker, NPR, The Washington Post, San Francisco Chronicle, The Guardian, BuzzFeed, and more.
2. Alison Roman’s Dining In
In 2017, Alison released an Alison Roman cookbook called Dining In, which instantly became a favorite for many. This book is for those who want things to be simple yet still tasty. It also gives the idea that casual doesn’t mean boring, and that more steps or ingredients don’t necessarily mean a better plate of food.
The book turned out to be a success, as it was named one of the best cookbooks of the year by The San Francisco Chronicle, NPR, Epicurious, Newsday, KCRW’s Good Food, The Fader, and American Express Essentials. With 125 recipes for chic dishes, Dining In is a perfect book to build flavor and save time.
4. Alison Roman’s Sweet Enough
Alison Roman’s book, Sweet Enough, brings her expertise in simple yet impressive desserts to all home cooks. With a focus on accessibility and approachability, Alison shares techniques and tips to create sublime sweets that feel special and doable.
In Sweet Enough, Alison introduces unique approaches like making jam in the oven and using it as a versatile ingredient in various desserts. She also highlights the convenience of frozen fruit and guides readers on hosting their own Sundae Party. The book features effortless cakes and introduces new classics with Alison’s twist, such as Salted Lemon Pie and Caramelized Maple Tart.
The recipes in Sweet Enough are designed for home cooks with basic kitchen tools. Alison aims to empower readers, regardless of their time or skill level, to confidently create delicious desserts with just a few mixing bowls. It’s a book that invites everyone to indulge in the world of delightful homemade treats.
4. Alison Roman’s Lemons
Even though Dining In was Alison’s first big cookbook, she first released this book called Lemons in 2015. The book was made with a small imprint, came with no photos, and included only 20 to 25 recipes.
The book itself is a series of small-format cookbooks that are written by America’s top culinary talents. The book offers ingenious new ways to cook the writer’s favorite ingredients and is printed domestically on textured cover paper and staple-bound colored paper inside.
If you want to make lemons even more of a staple in your kitchen, this book is perfect for you. The book also adds depth and flavor to dishes like withered greens with lemon and crispy chickpeas, lemon-coconut tea cake, and whole lemon salsa Verde.
Alison Roman Chickpea Stew Recipe
Before providing you with the recipe, let’s take a look at some of the interesting facts about chickpeas.
- You can make chickpea flour from the chickpea itself.
- The unique flavor of chickpea is great for baking.
- Chickpea flour can be used alone or mixed with other types of flour.
- The proportion of carbohydrates in chickpeas is still high, but overall it shows a more basic effect.
- The risk of body acidification can be positively affected by staple foods. Stressful side effects of acidification, like heartburn, can be reduced with chickpeas.
Now, here is presenting you with Alison’s spiced chickpea stew recipe!
Ingredients
- 500 grams of canned chickpeas
- 1 large yellow onion, finely chopped
- 400 mL (1.5 cups) vegetable stock
- 350-400 mL of coconut milk
- 1 cup of fresh spinach. Use kale (leaves of cabbage) if you don’t have fresh spinach.
- 50 mL of extra olive oil
- 2 cloves of garlic, finely chopped
- 5 grams of ginger, finely chopped
- ½ teaspoon of salt
- 1 teaspoon black pepper
- 1 teaspoon of turmeric
- 1 teaspoon chili flakes or powder
- 3 to 4 fresh mint leaves
Instructions
- Start it by heating the olive oil in a large saucepan over medium heat. Then, add the garlic, salt, ginger, black pepper, and onion. Sauté for 3 to 4 minutes.
- After that, add chili flakes, turmeric, and chickpeas, and cook for 10 minutes. Make sure to stir constantly. They will start to break down and become a little crunchy. In case you want to garnish with chickpeas, just remove about a cup of chickpeas and set aside.
- Put in the coconut milk and vegetable stock. Then, cook for 20 to 25 minutes over medium-low heat. Again, be sure to stir constantly. If you want the stew to be a little thicker, cook it until it reaches the desired consistency.
- Make sure to add the spinach before removing the plate from the heat. Cook for 2 to 3 minutes.
- And now, your delicious spiced chickpea stew is ready to be enjoyed. Transfer the dish into a bowl, add a few drops of lemon juice, and serve with freshly chopped cilantro, lavash, yogurt, pita, or your favorite bread.
That’s it for the Alison Roman cookbook. We hope this article helps you to learn a thing or two about the well-known writer, her cookbooks, and her recipes.
