“After looking through the entire cookbook, I didn't find one recipe that I can't wait to try. Not only will my man enjoy this book, but my entire family will!”
—Maura Bledsoe, wife of Drew Bledsoe, quarterback for the Dallas Cowboys
About the Author
YOLANDA BANKS lives with her husband, quarterback Tony Banks, and their son, Anthony, in Dallas, Texas. Her poise and kitchen know-how have led to appearances on the Food Network, and her recipes have been published in Black Elegance magazine. MELISSA CLARK writes for the New York Times, Food & Wine, Wine & Spirits, Cookie, and Martha Stewart. In addition, Clark has written seventeen cookbooks in collaboration with chefs such as Daniel Boulud and David Bouley and is the author of Chef, Interrupted.
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