I Dream of Dinner (so You Don't Have To)

Praise

“Finally, a recipe creator who understands what a realistic end-of-week pantry looks like!”—Eater

“Her recipes carry the comforting pragmatism of an impatient home cook: she maps out the smoothest way to get from ingredients to dinner, and maximizes flavor wherever possible.”—Marian Bull, food writer

“The recipes are unique, easy to follow, and even easier to commit to memory. It’s exciting to think of a whole cookbook worth of them.”—Food52

“Slagle is generous with permission to break the rules in service of minimizing effort or maximizing pleasure, ideally both.”—The New Yorker

“As you can imagine there is a lot of talk of cookbooks in our proverbial halls (a.k.a. Zoom calls), and occasionally it seems everyone is in love with the same one. This month the brilliantly titled I Dream of Dinner (so You Don’t Have To) by Ali Slagle is a house favorite.”—Dawn Davis, editor in chief of Bon Appétit

“I Dream of Dinner is brilliantly designed, clearly written, and filled with a ton of quick, simple recipes to help get a happy dinner on the table at the end of a long day.”—Samin Nosrat, author of Salt, Fat, Acid, Heat
 
“[Ali Slagle], is a super smart cook and recipe writer who’s also damn funny. Her humor and ideas will get you through making dinner in about 45 minutes.”—Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook

“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 so you can cook with a flexible pantry. Let’s face it, it’s tough to organize your life around recipes with specific ingredients. Instead, I Dream of Dinner makes room for your life.”—Sohla El-Waylly, chef and all-around awesome person

“Many books purport to offer easy weeknight meals but disguise cooking time with hidden prep and other complications—not Slagle’s. She hits it out of the park with her first cookbook, collecting recipes that take 45 minutes or less and use 10 or fewer ingredients.”—Library Journal

“This makes the task of cooking feel like a celebration.”—Publishers Weekly