{"title":"Melissa Clark","description":"\u003cp\u003eDive into Melissa Clark's delightful world of cookbooks, where simple recipes meet culinary expertise. Perfect for both novice cooks and seasoned chefs, discover how to elevate your everyday cooking with ease and flavour.\u003c\/p\u003e","products":[{"product_id":"dinner-in-an-instant-book-melissa-clark-9781524762964","title":"Dinner in an Instant","description":"Inspired by her viral \u003ci\u003eNew York Times\u003c\/i\u003e article Why Do Cooks Love the Instant Pot(R)? I Bought One to Find Out, Melissa Clark's \u003ci\u003eDinner in an Instant \u003c\/i\u003ehas all new recipes that bring her signature flavor-forward dishes to everyone's favorite countertop appliance. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eDinner in an Instant \u003c\/i\u003egives home cooks recipes for elevated dinners that never sacrifice convenience. 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Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.\"-Yotam Ottolenghi\u003cbr\u003e \u003cbr\u003e NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR . \u003ci\u003eDelish\u003c\/i\u003e . \u003ci\u003eLibrary Journal\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e 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. 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With more than 200 all-new recipes,\u003ci\u003eDinner\u003c\/i\u003eis about options- inherently simple recipes that you can make any night of the week.\u003cbr\u003e \u003cbr\u003e 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-\u003ci\u003eDinner\u003c\/i\u003ecovers 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. 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She has her finger on the pulse of how and what America likes to eat.\" -- Tom Colicchio, author of \u003ci\u003eCraft of Cooking\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \"A Good Appetite,\" Melissa Clark's weekly feature in the \u003ci\u003eNew York Times\u003c\/i\u003e Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.\u003cbr\u003e \u003cbr\u003e Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen.\u003cbr\u003e \u003cbr\u003e Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes.\u003cbr\u003e \u003cbr\u003e In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. 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Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook.\"\u003cbr\u003e -Gwyneth Paltrow, author of \u003ci\u003eMy Father's Daughter\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \"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.\"\u003cbr\u003e -Amanda Hesser, author of \u003ci\u003eThe Essential New York Times Cookbook\u003c\/i\u003e and co-founder of food52.com\u003cbr\u003e \u003cbr\u003e \u003cb\u003eMelissa Clark, \u003ci\u003eNew York Times\u003c\/i\u003e Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. 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