Author: Alison Roman
If you’re looking to elevate your home chef game, Alison Roman (current contributor to the New York Times and formerly the Senior Food Editor at Bon Appétit Magazine) is here to help. With a focus on cooking high end dishes at home, this information-abundant book covers everything from breakfast to fruits and veggies, from various proteins to knife and fork salads. Embrace your inner foodie with approachable recipes and timeless techniques.
Recommended Recipes: Roasted Broccolini and Lemon with Crispy Parmesan (pg. 42), Slow Salmon with Citrus and Herb Salad (pg. 193).