About this item
"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook." --Gwyneth Paltrow, author of My Father's Daughter "Fig Snacking Cake? Stupendous Hummus? Whatever Greens You've Got Salad? I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen." --Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.
About the Author
Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column "A Good Appetite" and appears in a weekly cooking video series.Melissa has written 42 cookbooks, including her latest, Dinner: Changing the Game, published by Clarkson Potter. Other books include collaborations with some of New York City's most celebrated chefs, including Daniel Boulud (Braise) , David Bouley (East of Paris) , Andrew Feinberg (Franny's) , Claudia Fleming (The Last Course) , Bruce and Eric Bromberg (Blue Ribbon Cookbook) , and former White House pastry chef Bill Yosses (The Perfect Finish) .Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals) , and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. She has also been a judge on Iron Chef America. She's been a frequent guest host on the NPR radio show The Splendid Table and is a regular guest on The Leonard Lopate Show on WNYC.Born and raised in Brooklyn, Melissa lives there with her husband and daughter. She loves anchovies, radishes, chicken feet, and lox but not in that order.
