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Dinner: Changing the Game: A Cookbook Hardcover – 7 March 2017

4.7 out of 5 stars 581 ratings

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Review

“The recipes in Melissa Clark’s Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious.”—Yoam Ottolenghi

“Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.”—Peter Meehan

Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!—Michael Solomonov

“Brilliant, vibrant, doable ideas that will change the way you think about dinner. You’ll cook out of this book for years. Empowering.”—Diana Henry

“Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In Dinner, she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner won't get Melissa —or you—down. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad.”—Amands Hesser

“Melissa Clark, cooking columnist at The New York Times, [has] become the culinary equivalent of Walter Cronkite: the most trusted name in America. In our kitchen, the pages of her newest book, Dinner: Changing The Game, has already been splattered with several years’ worth of sauce and oil—and the book was just published in March. It is, stated baldly, a terrific and terrifically practical book, with dishes that span global influences, unabashed about its bold spicing, with a one-baking-sheet ethos that advocates for both convenience and melding of pan juices.”—Kevin Pang

“Clark’s book—shot by Eric Wolfinger, the LeBron James of food photography — seems to solve every dinner problem from the rote ‘It’s 6:00—what do I make for the kids?’ to the head-scratching ‘What do I make for my fancy friends?’ Here’s the crazy thing, though: Often the answer to both questions is the same recipe.”The New York Times

“Over 200 why-didn’t-I-think-of-that recipes that could be on a table near you in under an hour.”Bon Appétit

“[Clark] wants to empower home cooks to tinker with her recipes, not just follow them.”Food & Wine

“The New York Times's superstar wants you to know that killer single-pot meals are dead simple.”Esquire

“Unlike her contemporaries, Clark has a good pulse on the cooking techniques du jour.”Eater

“With Clark as mentor, the dinner game has changed—and you're the winner.”Bookpage

“A stellar collection of low-effort, high-impact meals.”Library Journal

About the Author

Melissa Clark is a staff writer for the New York Times, where she writes the Food section’s popular column, “A Good Appetite” and stars in a weekly complementary video series.  The recipient of both IACP and James Beard awards, Clark appears frequently on “Today” and on public radio. She lives in Brooklyn with her husband and daughter.

Product details

  • ASIN ‏ : ‎ 0553448234
  • Publisher ‏ : ‎ Clarkson Potter (7 March 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages
  • ISBN-10 ‏ : ‎ 9780553448238
  • ISBN-13 ‏ : ‎ 978-0553448238
  • Item Weight ‏ : ‎ 1 kg 580 g
  • Dimensions ‏ : ‎ 20.83 x 3.05 x 26.16 cm
  • Country of Origin ‏ : ‎ India
  • Net Quantity ‏ : ‎ 1 each
  • Customer Reviews:
    4.7 out of 5 stars 581 ratings

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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.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
581 global ratings
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Top review from India

Reviewed in India on 3 June 2020
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Top reviews from other countries

Chchschanges
5.0 out of 5 stars Fabulous book!
Reviewed in the United Kingdom on 8 August 2017
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6 people found this helpful
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chocolateg
5.0 out of 5 stars In my top 5 already - out of hundreds of cookery books sitting on my shelves
Reviewed in the United Kingdom on 3 September 2017
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3 people found this helpful
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AC
4.0 out of 5 stars Great cookbook
Reviewed in the United Kingdom on 21 August 2018
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4 people found this helpful
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ICS
5.0 out of 5 stars Totally new flavours and a chance to experiment
Reviewed in Spain on 9 April 2021
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Doug D.
5.0 out of 5 stars Best Cookbook in My Collection
Reviewed in Canada on 30 September 2018
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2 people found this helpful
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