Melissa Clark

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Books By Melissa Clark

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Dinner in French: My Recipes by Way of France: A Cookbook 10/03/2020

by Melissa Clark

( 498 )

$18.99

New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.

“Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal

Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.

Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.

Other Formats:: Hardcover

includes tax, if applicable

Dinner: Changing the Game: A Cookbook 07/03/2017

by Melissa Clark , Eric Wolfinger

( 474 )

$23.99

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef

“Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi

Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week.

Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.

Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

Other Formats:: Hardcover

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The Perfect Finish: Special Desserts for Every Occasion 17/03/2011

by Bill Yosses , Melissa Clark

( 18 )

$32.30

The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.

Most of us don’t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives.

The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.

Other Formats:: Hardcover

includes tax, if applicable

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