Something from Nothing: A Cookbook

NEW YORK TIMES BESTSELLER • 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 BOOK OF THE YEAR: NPR, THE ECONOMIST, LIT HUB • A BON APPÉTIT BEST COOKBOOK OF THE YEAR
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 Harissa
Soups & Stews: Kimchi Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle Soup
Vegetables & 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 Walnuts
Pasta & Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for Two
Beans & Grains: Crispy Baked Beans with Mushrooms & Parmesan; Buttered Polenta with Fresh Corn; Caramelized Beans with Tomato & Cabbage
Meats & 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.