Although Alison Roman started her career making pastries, she’s best known for her savory recipes: her viral stew (chickpeas with turmeric and coconut), shallot pasta, baked ziti. Her third cookbook, Sweet Enough: A Dessert Cookbook, which comes out next week, is her first book of sweet recipes. (Though, a few salty ones are snuck in.) The desserts, including buttermilk pie, pineapple upside-down cake, and salted chocolate pudding, “strive for the animalistically irresistible, not the aesthetically pristine,” as Roman writes in the introduction.
For the next month, Roman, who lives in Brooklyn, will fly around the country for the Sweet Enough book tour. Here, she answers our questionnaire about what she packs, eats, and buys while traveling.
