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EPISODE · Sep 28, 2017 · 40 MIN

Alison Roman

from Radio Cherry Bombe · host Cherry Bombe

One of the coolest girls in food, Alison Roman has gone from Momofuku Milk Bar to Bon Appétit to The New York Times, cooking up a storm all along the way. She talks to us about her career and her debut cookbook, “Dining In,” which Samin Nosrat, author of Salt Fat Acid Heat, describes as “a treasure map.” Find out what Roman means by a “highly cookable recipe” and what you can learn from her beautiful book.

Episode metadata supplied by the publisher feed · Published Sep 28, 2017

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Alison Roman

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