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JAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle “Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, Epicurious With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.
Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)
JAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle “Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, Epicurious With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.
Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
About the Author-
Ali Slagle is a recipe developer, stylist, and—most important of all—home cook. She’s a frequent contributor to the New York Times and Washington Post, where she’s published hundreds of weeknight-ready recipes. Previously, she cut her teeth on the editorial and creative teams at Food52 and Ten Speed Press. You’ll find her in Brooklyn, without a dishwasher, food processor, or stand mixer.
Reviews-
March 7, 2022 Inspired by her mother and nonna, who “cook quickly but thoughtfully,” recipe developer Slagle serves up a collection of tasty dishes that can be whipped up in 45 minutes or less. Ingredients (which put to work “pantry lurkers” such as grains and canned beans) are presented via a shopping list to the left of directions that repeat them in boldface with measurements and prep; it’s an unusual yet effective style that can be read with a brisk scan (a necessity when dinnertime looms). Slagle amps up eggs, scrambling them with harissa, chopped dates, and pita chips that soften like migas in a browned-butter mix. Beans and legumes become deeply flavored in short order, thanks to boosters such as pickled peppers and their brine in Sloppy Joe’d red lentils, and anchovies in Slagle’s olive oil–braised chickpeas. Beyond the dishes that spotlight chicken and seafood are tempting meatless pairings, such as fennel and radicchio with macerated apricots, as well as innovative ways to treat tempeh, including crisped in a salad with kimchi. Meanwhile, cooking tips (like patting raw chicken dry before browning) open chapters with sure-footed nuggets of wisdom for “off-road” and “recover if there’s a screw-up.” This makes the task of cooking feel like a celebration.
April 1, 2022
Many books purport to offer easy weeknight meals but disguise cooking time with hidden prep and other complications--not Slagle's. She hits it out of the park with her first cookbook, collecting recipes that take 45 minutes or less and use 10 or fewer ingredients. Even easier, the recipes are organized by key ingredients, making it easy to start with whatever's already in the pantry or the slowly wilting produce in the vegetable crisper. In fact, Slagle strongly encourages (and suggests) ingredient substitutions for using up what she calls "pantry lurkers and produce on its last leg." Recipes are quick but do not skimp on flavor or creativity. This book makes it apparent that its author is a pro recipe developer, food stylist, and New York Times contributor, but cooks won't feel judged in the kitchen. Quite the opposite: the recipes, tone, photography, and layout are accessible and encouraging. There's plenty for both vegetarians and meat eaters and also for feeding picky eaters on a weeknight. VERDICT A must-purchase resource to answer the inevitable question: What's for dinner? --Sarah Tansley
Copyright 2022 Library Journal, LLC Used with permission.
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