Something from Nothing

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. 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 flavour. With each recipe you'll fall deeper in love with the magic of pantry cooking by using flavourful, 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 (with Aioli and Friends); and Labne with Caramelized Harissa- Soups and Stews: Kimchi and Tomato Soup; Golden Mushroom Soup with Buttered Orzo; and Ginger and Greens Chicken Soup- Vegetables and How to Make Them Taste Even Better: Forever-Roasted Squash with Brown Butter Dates; Braised Green Beans with Anchovy; and Spiced Butter-Roasted Carrots with Walnuts- Pasta and Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; Carbonara for Two- Beans and Grains: Crispy Baked Beans with Mushrooms and Parmesan; Polenta with Fresh Corn; Caramelized Beans with Tomato, Cabbage and Browned Butter- Meats and Some Fishes: Crushed Olive Chicken with Turmeric; Steak, like Tartare; Crispy Fish with Garlic Yogurt, Capers, and Greens 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.

Alison Roman is the host of the Home Movies series on YouTube and author of the incredibly popular food newsletter, appropriately titled A Newsletter. Prior to that, she was a columnist for the New York Times Food section and a senior food editor at Bon Appétit. The author of Dining In, Nothing Fancy and Sweet Enough, Alison has worked professionally in kitchens such as New York's Momofuku Milk Bar and San Francisco's Quince. Originally from Los Angeles, she now lives in Brooklyn with her husband and their son. She has recently opened her pantry store in Upstate New York called First Bloom. A long-time dream fully realised: a grocery store of her own and a physical manifestation of all her favourite pantry items, curated with love and care. Her platform continues to grow - since her first book, Dining In, her Instagram following has jumped from 66k to 778k.