How This Food Extraordinaire Became a Best-Selling Author
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If you are familiar with the food industry, then chances are you know the renowned cook, writer, and author Alison Roman. Roman is not only a New York Times best-selling author for her cookbooks, Nothing Fancy and Dining In, but she is also a columnist and contributor to both The New York Times and Bon Appétit. Roman has also gained a loyal foodie following on social media through a slew of internet-famous recipes and coining catchy hashtags in their honor, like #TheStew or #TheCookies. What makes Roman’s recipes unique? They’re deemed unfussy and highly cookable, and they challenge you to use a wide range of ingredients.
Before Roman became the modern go-to in home-cooking recipes, she worked behind the scenes. Having begun her career as a pastry chef in Los Angeles and San Francisco, Roman went on to help Christina Tosi launch the beloved Milk Bar bakery business. Throughout her career as a chef, Roman began experimenting with various recipes that ultimately catapulted her into her new life.
Head to iTunes to subscribe to Second Life, and listen to this brand-new episode to hear all about how Roman used her past knowledge and skills to become a best-selling cookbook author and writer. And keep scrolling to shop the infamous cookbooks.