Description

Book Synopsis
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

I Dream of Dinner so You Dont Have To

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    £21.25

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    RRP £25.00 – you save £3.75 (15%)

    Order before 4pm today for delivery by Mon 22 Jun 2026.

    A Hardback by Ali Slagle

    3 in stock

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      Publisher: Clarkson Potter/Ten Speed
      Publication Date: 4/12/2022 12:00:00 AM
      ISBN13: 9780593232514, 978-0593232514
      ISBN10: 0593232518
      Also in:
      Food & Drink Cookery

      Description

      Book Synopsis
      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

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