Melissa Clark

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...

Clark has selected dishes from two of her previously published books to create an all-purpose cookbook that will satisfy any good appetite in any situation. Her recipes are simple to make, satisfying for the whole family, and always executed with a touch of attainable elegance and flair. -- adapted from jacket. "More than 100 easy, elegant recipes for every occasion"--Back cover.

"With 75 all-new recipes, Melissa Clark, New York Times food columnist, web star, and our generation's authority on upping your cooking game without fuss, brings her signature flavor-forward dishes and dinner brand to everyone's favorite countertop appliance, the Instant Pot. With 75 recipes for slow cooker, pressure cooker, and other Instant Pot[registered mark] settings, Dinner in an Instant proves that home cooks do not have to sacrifice flavor...

"The new French classics in 150 recipes that reflect a modern yet distinctly French recipe canon, from New York Times star food writer Melissa Clark. Just as Dorie Greenspan brought Julia Child's recipes into the late 20th century, so Melissa Clark brings French cooking into the 21st century. 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...

"A journal-style narrative about the author's first year of feeding her family seasonally, sustainably, and sumptuously -- eating real, fresh, whole, non-processed foods, choosing local and seasonal and sustainable whenever possible, and eschewing factory meats and overfished seafood. But also about eating well and not making herself crazy. This will be a look at her choices, how she succeeds and fails, and most importantly, what she's choosing to...

"The New York Times Food columnist and beloved home cooking authority, Melissa Clark, spins 100 all-new recipes for a robust new audience of home chefs: kids ages 8-14! Melissa Clark, who has more range than any food writer today (and a young daughter to boot), marries the flavors beloved by adult fans of her bestselling cookbooks and her work in the New York Times with recipes that any kid age 8-14, whether cooking-curious or already kitchen-puttering,...

From award-winning chef Peter Berley: mouthwatering seasonal vegetarian menus that can be created in under an hour. Sophisticated, home-cooked vegetarian meals without the fuss. Is that too much to ask? Absolutely not. True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh...

Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother, the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided...

Here are the eighty best desserts Bill Yosses--the executive pastry chef at the White House and former Bouley chef-- has ever made. This is a book for every taste and every experience level, with beautiful color pictures of nearly all the finished desserts.