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Cookbook Confidential Cookbook Club- a review of Alison Roman’s “Nothing Fancy”.

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Hi there,

Alison Roman’s cookbook, Nothing Fancy, is a must-have for anyone who loves cooking and entertaining. From stunning photography to easy-to-follow recipes, this cookbook is a delight to use and explore.

What sets Nothing Fancy apart from other cookbooks is Roman’s approach to entertaining. She encourages readers to embrace imperfection and focus on the joy of spending time with loved ones rather than stressing over the perfect meal. Her recipes are designed to be shared, with dishes like Creamy Goat Cheese with Lemony Za’atar or Tangy Mushrooms that are easy to prepare and sure to please a crowd.

The book is also filled with helpful tips and tricks, from how to create the perfect cheese plate to the best way to roast a chicken. Roman’s writing style is approachable and fun, making the reader feel like they are chatting with a friend in the kitchen. Since I was having a dinner party the other night, I started with the goat cheese and the tangy mushrooms recipes for the appetizer platter. And, just as promised, they were easy to make, a little different from the standard fare, and delicious.

Time to put on your apron –

Tangy mushrooms

Ingredients

2 pounds fresh mushrooms – oyster, shiitake, trumpet – sliced

1/4 cup olive oil + more for drizzling

1 small onion, white or red

1/4 cup white or red wine vinegar

1/4 cup fresh herbs

salt & pepper

1 baguette, sliced

  • Preheat oven to 425.  Drizzle skillet with olive oil and add mushrooms, toss to coat.  Sprinkle with salt & pepper.  Roast in oven for 20-25 minutes until edges are crispy brown.
  • Remove skillet from oven and add vinegar and onions, toss with mushrooms.  Let sit for 20 minutes.
  • Drizzle top of mushroom mixture with olive oil and fresh herbs.  Serve with Baguette.  Enjoy!

Cook’s Note: I made the goat cheese appetizer following the directions exactly but I decided to add pickled onions in the mushroom recipe to give it additional eye appeal and zip.

Would I make room on my bookshelf for this cookbook? The answer is definitely yes. Overall, Nothing Fancy is a fantastic cookbook that will inspire readers to cook and entertain with ease and joy. Highly recommended!

Stay with Cookbook Confidential Cookbook Club this week to read additional reviews and gather some great recipes from Nothing Fancy.

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19 responses to “Cookbook Confidential Cookbook Club- a review of Alison Roman’s “Nothing Fancy”.”

  2. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    angiesrecipes says:

    I am a huge fan of zaatar and mushrooms happen to be one of very few veggies that I can enjoy. YUMMY!

    Reply
  3. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    Wow. These recipes sound delicious. I’ve a full shelf of recipe books, but I guess I need to make room for another one. Maybe I could ask my husband to add ‘just one more shelf.’ *Puppy Dog eyes*

    Reply

    • Your comment made me laugh. I have two long shelves full of cookery books, some are my own baking books, and I asked hubby to order me another just today. He is a good sort and did so without complaint. He is rather partial to eating the outcomes.

      Reply

    • HI Bernadette, this recipe sounds nice. I used the recipes that were on Alison Roman’s website and I liked what I made very much.

      Reply
  4. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    These recipes both look simple to make and delicious!

    Reply
  5. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – Your goat cheese and tangy mushroom appetizers look delicious. I look forward to reading the remaining reviews for this cookbook on your site. See you back here soon!

    Reply
  6. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    New to me cookbook that I better check out!

    Reply

  7. These look great. I might follow your advice and add pickled onions to the mushrooms too…

    Reply

    • I like onions and mushrooms but served as written seemed more like something to be put on a cheese steak than a snack. Your review on the chicken is mouth watering.

      Reply
  8. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – Thank you for linking up with us at #What’s Been On Your Bookshelf. We greatly appreciate it.

    Reply
  9. Debbie – Tumbarumba, NSW, Australia – Travelling is in my family's blood and since being forced into an early retirement (due to a redundancy) I'm making the most of my 'spare time'. Along with travel, Rotary, running, cycling, reading, photography and social media, I love to blog. The community network, continually learning new skills, and sharing ideas is a source of great joy. Other things that make me happy are my husband, our three grown up daughters and family. I now have two new granddaughters, and two grandsons. Taking pleasure in the everyday beauty around us is essential to a happy life – take time to smell the roses! It costs nothing to smile 🙂
    Debbie says:

    Hi Bernadette, thanks for joining us for WOYBS with your review. I like the sound of embracing our imperfections and finding joy in the process 🙂

    Reply

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