Something from Nothing: A Cookbook

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More by Alison Roman : Something from Nothing: A Cookbook

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NEW YORK TIMES BESTSELLER • IACP AWARD FINALIST • Something from Nothing is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry.

A BEST COOKBOOK OF THE YEAR: Bon Appétit, NPR, The Economist, Lit Hub

In Something from Nothing, bestselling author 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, such as:Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla & Friends; and Labne with Caramelized HarissaSoups & Stews: Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle SoupVegetables & How to Make Them Taste Even Better: Forever-Roasted Squash with Browned Butter Dates; Wine-Braised Romano Beans with Anchovy; and Spiced, Butter-Roasted Carrots with WalnutsPasta & Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for TwoBeans & Grains: Crispy Baked Beans with Mushrooms & Parmesan; Buttered Polenta with Fresh Corn; Caramelized Beans with Tomato & CabbageMeats & Fishes: Crushed-Olive Chicken with Turmeric; Steak Like Tartare; Crispy Fish with Dill & Fried Capers
Whether you’re feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, Something from Nothing has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.

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