Something from nothing

Alison Roman

Book - 2025

"Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does-loosely, intuitively, and with maximum flavor. With each recipe you'll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, 'How did something so wonderful come from basically nothing?'. In this book, you'll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair"--

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641.5/Roman
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Location Call Number   Status
2nd Floor New Shelf 641.5/Roman (NEW SHELF) Due Jan 26, 2026
Subjects
Genres
cookbooks
Cookbooks
Published
New York : Clarkson Potter/Publishers [2025]
Language
English
Main Author
Alison Roman (author)
Other Authors
Chris Bernabeo (photographer)
Edition
First edition
Item Description
Includes index.
Physical Description
317 pages : illustrations (chiefly color) ; 26 cm
ISBN
9781984826411
  • Snacks & Things to Start with
  • Artichoke Hearts with Anchovies & Parmesan
  • Green Bagna Cauda
  • Lupini Beans with Garlic & Parsley
  • Lentil Dip with Toasted Garlic & Crispy Herbs
  • Labne with Caramelized Harissa
  • Herbed Artichoke Dip
  • Snail Butter
  • Calabrian Chile Butter
  • Anchovy Butter
  • Cracked Spiced Olives
  • Spanish Tortilla & Friends
  • Aioli for Everything
  • Soups & Stews
  • Chicken Broth, the Long Way
  • Chicken Noodle Soup with Lots of Lemon
  • Ginger & Greens Noodle Soup
  • Chicken Soup for Summer Colds
  • Kimchi-Tomato Soup with Rice & a Soft Egg
  • Very Classic Split Pea Soup
  • Dilly Bean Stew with Cabbage & Frizzled Onions
  • Pork Noodle Soup with Toasted Garlic & Greens
  • Summer Vegetable Soup with Hominy & Lime
  • Potato Leek Soup with Dark Leafy Greens
  • Spiced Squash & Lentil Soup with Fried Shallots
  • Matzo Ball Soup
  • Spicy Pork Soup with Pasta & Parmesan
  • Buttered Tomato Soup with Lentils & Fennel
  • Creamy Clam Chowder with Celery
  • Cold Borscht
  • Golden Mushroom Soup with Orzo & a Pat of Butter
  • Vegetables & How to Make Them Taste Even Better
  • Deeply Roasted Fennel & Capers
  • Wine-Braised Romano Beans with Anchovy
  • Long-Cooked Potatoes, Garlic & Lemon
  • Spiced, Butter-Roasted Carrots with Walnuts
  • Forever-Roasted Squash with Browned Butter Dates
  • Vinegar-Braised Greens
  • Vinegar'd Wax Beans with Dill & Cheddar
  • Perfect Oil-Roasted Tomatoes
  • Salty Sungolds with Sesame & Soy
  • Spicy Tomatoes with Pickled Peppers & Onions
  • Savory Tomatoes with Toasted Garlic & Fried Capers
  • Crunchy Green Beans Dressed in Chili Oil
  • Quick Chili Oil
  • Barely Cooked Broccoli Rabe with Calabrian Chile & Garlic
  • Beets with Celery, Apple & Tahini
  • Picnic Salad with Cucumbers & Fennel
  • Salty Celery Salad with Anchovy
  • Fruit Salad with Chives & Sticky Walnuts
  • Tuna Salad Salad
  • Browned Butter Potato Salad
  • Jammy Egg Salad
  • Leafy, Herby Salad with Sherry Vinegar
  • An Excellent Mustard Dressing
  • A Caesar for All Occasions
  • Beans & Grains
  • Long-Cooked Brothy Chickpeas with Shallot & Chile
  • Caramelized Beans with Tomato & Cabbage
  • Chili Beans
  • Spiced Chickpeas & Greens
  • Almost Cassoulet
  • Tiny White Beans in Green Bagna Cauda
  • Crispy Baked Beans with Mushrooms & Parmesan
  • French Onion Beans & Greens
  • A Chili, Because You Asked
  • Olive Oil-Fried Lentils with Harissa & Herbs
  • Farro with Mushrooms, Frizzled Leeks & Sour Cream
  • Farro & Pea Salad with Preserved Lemon
  • Buttered Polenta with Fresh Corn
  • Toasted Rice Pilaf with Crushed Walnuts & Dates
  • Pastas & Noodles
  • Walnut Pesto Pasta
  • Lemon Pepper Pasta with Browned Butter
  • Saucy Roasted Eggplant Pasta
  • Creamy Cauliflower Pasta with Pecorino Breadcrumbs
  • Winter Squash Pasta with Chile & Toasted Garlic
  • Carbonara for Two
  • Caramelized Shallot Pasta
  • Secret Ingredient Pasta Salad
  • Pasta Salad with Zucchini, Lemon & Walnuts
  • Brothy Vinegar Noodles with Mushrooms & Sesame
  • Chicken Noodle Salad with Spicy Lime Dressing
  • Shrimp Scampi
  • Linguine & Clams with Spicy Breadcrumbs
  • Snail Butter Pasta (Snails Optional)
  • A Very Good Tomato Sauce
  • Baked (But Not Stuffed) Shells
  • A Little Eggplant Farm
  • Weeknight Lamb Ragu with Anchovy
  • Bolognese with Fennel
  • Meats & Fishes
  • Olive Oil-Roasted Chicken & Chickpeas
  • Spicy Vinegar Chicken Over Tomatoes
  • Braised Chicken Piccata
  • Crisp, Hot Roast Chicken with Leeks
  • Crushed-Olive Chicken with Turmeric
  • Saucy, Wine-Roasted Chicken with Mushrooms
  • Chicken Pot Pie (A Real Classic)
  • Overnight Lamb & Potatoes in White Wine
  • Spicy Braised Short Ribs with Garlic & Lemon
  • Braised Pork Stew with Cabbage, Olives & Lemon
  • Tangy Braised Brisket with Shallots & Horseradish
  • Goodbye Meatballs
  • Steak Like Tartare
  • Crispy Schnitzel with Browned Butter Radishes
  • Crunchy Chicken Parmesan with Burst Tomatoes
  • Crispy Fish with Dill & Fried Capers
  • Slow-Roasted Salmon with Preserved Lemon & Sesame
  • A Skillet of Shrimp in Anchovy Butter (with a Baguette)
  • Slow-Cooked Tuna with White Beans & Aioli
  • Tomato-Poached Fish with Crispy Chili Oil
Review by Library Journal Review

Roman (Sweet Enough: A Dessert Cookbook) celebrates her signature style in this latest offering, a beautiful and thoughtfully arranged collection of mouth-watering recipes with something for truly everyone. She prides herself on creating big, unique flavors with simple ingredients and unfussy preparation techniques. One of the joys of reading a Roman cookbook is that it encourages readers and cooks to put their spin on its recipes. She constantly modifies, substitutes, and works with what is in her pantry. Readers need never feel that they are obligated to follow her recipes word for word--though in many cases, they might as well, because it's tough to improve upon her dishes. This cookbook features many brand-new recipes, as well as Roman's remastered classics. Her introduction summarizes the book best: it's "an extended love letter to simplicity…about finding joy and satisfaction in the tiny miracles of cooking." VERDICT Roman comes into her own with this book; it feels confident, intentional, and both personal and widely applicable for a range of home cooks. People of all cooking capabilities will be eager to get their hands on it and try out the recipes.--Elizabeth Walline

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