Books by
Alison Roman
Something from Nothing
In stores November 11th, 2025, available for pre-order now!
The latest addition to your collection, Something from Nothing is a cookbook for the cooks who love their pantry, the cooks who crave simple and thrilling in equal measure, the cooks who treasure both new recipes and old favorites. This one is for the seasoned cooks and the beginner cooks, for the cooks who love the smell of onions and butter, for the cooks who love to read. There’s a whole chapter on soups and at least 300 words on why you need to have white distilled vinegar in your pantry at all times.
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Sweet Enough: Desserts for People Who Don’t Do Dessert
The third book to join the family, Sweet Enough is a dessert book for people who dream of desserts, who like desserts, and who don’t do desserts. It’s for the once-a-year bakers, the twice a week cake makers, for those who can only manage to open a carton of heavy cream and pour it onto some fresh fruit. This book is for everyone at every level, and I can’t wait for you to read it.
To order a signed copy, please check out Books Are Magic (NYC), Books and Books (Miami), Omnivore (San Francisco) and Skylight (Los Angeles). All ship nationwide! Shop small! Support local!
Nothing Fancy: Unfussy Food for Having People Over
Second in line but not in our hearts, Nothing Fancy isn’t just for having people over: these recipes translate to excellent dinners for four (or for two with leftovers). Practical as it is inspiring, there’s a whole chapter on SNACKS, so you know it’s gonna get a lot of use. Here, you’ll find the perennial classic Lemony Turmeric Tea Cake, the internet-favorite Buttered Salmon with Red Onion and Lots Of Dill (the correct amount of dill), and personal favorites: Frizzled Chickpeas and Onion with Oregano and Feta and One-Pot Chicken with Caramelized Lemon and Dates, all suitable for having people over (or not).
Dining In: Highly Cookable Recipes
The first born, the one that gave you Salted Butter Chocolate Chunk Shortbread and Anchovy Butter Chicken (with anchovy butter croutons). You’ll also find pantry staple guidance, recipes for basic condiments like Salsa Verdes and Crunchy Chili Oil, and a well-rounded collection of every-day recipes, including Weeknight Fish Stew with Crushed Tomato and Olives and a whole chapter on FRUIT SALAD.
What if I’m choosing between them?
I’m sorry in advance, but that’s a nearly impossible choice to make. All of my books are suitable for vegetarians and omnivores alike, great for mellow Monday dinners alone, casual dinner parties with friends, birthday celebrations with your nearest and dearest. Most recipes are suitable for those with common dietary restrictions (lots of “dairy optional” and coincidentally gluten-free offerings), though if you are vegan you might have a tougher time. Above all, each collection aims to be an easy to execute, fun to cook, thoughtful collection of all-purpose, all-occasion recipes that never go out of style.
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