“I Dream of Dinner” is an easily navigable guide to getting a delicious dish on the table in less than 45 minutes and using fewer than eight ingredients.
BA, Food52, NYT Cookingdoesn’t make any assumptions about the reader’s expertise in the kitchen. This is no accident; Slagle made sure she did her research. “Before I started writing the book, I did a focus group,” she says. “I was really curious [about] how people decided what they ate for dinner. I usually start with what I have in my fridge that’s going to go bad soonest and the main ingredient and then build from there.
Having limited access to stores and farmers markets also made styling food for the book’s stunning photography—shot entirely in Slagle’s New York apartment by Mark Weinberg—an unprecedented challenge. “Usually, you want to find the most beautiful version of everything,” she says of food styling. “[But] we just worked with what I could find easily, which I think [limited] me in a really [interesting] way. It’s [ultimately] more representative of what people actually eat themselves.
Even in the face of a global pandemic and a number of plan-altering setbacks, Slagle has managed to produce a vibrant, approachable, and downright delicious cookbook that’s sure to give all home cooks the confidence and encouragement needed to make effortlessly delicious dinners every single night. It’s certainly alleviated anxiety around all of the post-work dinner prep I usually spend my entire commute home dreading.
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