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In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love Hardcover – September 7, 2010


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In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love + Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make + The Smitten Kitchen Cookbook
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Product Details

  • Hardcover: 464 pages
  • Publisher: Hyperion; 1ST edition (September 7, 2010)
  • Language: English
  • ISBN-10: 1401323766
  • ISBN-13: 978-1401323769
  • Product Dimensions: 7.8 x 1.4 x 9.6 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (58 customer reviews)
  • Amazon Best Sellers Rank: #255,310 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes from Melissa Clarks’s In the Kitchen with a Good Appetite

When it comes to chicken, I like the dark meat. I like the gristly, fatty, sinewy bits and the musky deep flavor the darker parts possess. This said, there are times when circumstances call for cooking up that stalwart of American cuisine, the boneless, skinless chicken breast. Maybe I need to whip up something speedy on a busy weeknight, or please the palate of a diehard white meat fan. And in those moments, this is the recipe I reach for. It is, hands down, my favorite way to cook white meat chicken. The breasts are seasoned with an intense paste of smoky chipotle chilies, sweet honey, garlic, and spices, and roasted over a bed of sweet potatoes. While they cook, the kitchen takes on a spicy, autumnal scent from the cinnamon, cumin, and caramelizing sweet potatoes. And the breasts themselves come out moist, juicy, and richly flavored. It’s a fuss-free, one-pan crowd-pleaser, even for the dark meat lovers in the bunch. --Melissa Clark

Serves 6

Time: 15 minutes, plus 35 to 40 minutes roasting

Ingredients

4 (10-ounces each) sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons kosher salt, plus additional to taste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Chopped cilantro or basil, for garnish

Instructions

Preheat the oven to 400° F. In a medium bowl, toss the sweet potatoes in 2 tablespoons of the olive oil and scatter on the bottom a roasting pan. Roast for 15 minutes.

Meanwhile, in a small bowl, mix together the remaining olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.




From Publishers Weekly

Starred Review. Clark, a New York Times food columnist, takes readers into her home kitchen and delights them with personal stories interwoven with recipes in this engaging and scrumptious collection. Born to gourmands and exposed to a wide variety of foods from an early age, Clark possesses the uncanny ability to recreate meals from memory or invent them on the spot. Her love of breakfast results in buttery polenta with parmesan, olive oil, or fried eggs with swiss chard. Her obsession with the farmer's market inspires extra-sharp leeks vinaigrette and raw Tuscan kale salad with chilis and pecorino, and overcoming her aversion to crustaceans prompts spaghetti with spicy tomato, clams, and bacon. She shares the story behind every dish including Dahlia's fragrant chicken fingers, conjured for her chiliand bratwurst-eating one-year old's advanced palate. Italian sausages necessitate reinventing sausages with sweet pepper and onion stew, and fried croutons with chorizo and paprika. Clark creates for the home cook, making her dishes easy to replicate without special equipment and complicated preparation. Her trademark unassuming writing style, genuine love of food, and wealth of recipes, which cover chicken and meat, cheese, sandwiches, and desserts, are an incredible treat for foodies everywhere.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she is a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others.

Her acclaimed cookbook,In the Kitchen with A Good Appetite, came out in the fall of 2010 with essays and recipes based on her popular New York Times Dining section column, A Good Appetite.

Clark's most recent book, Cook This Now, a personal collection of seasonally driven, inventive comfort food, came out in October 2011, published by Hyperion.
All told, Clark has written 32 other cookbooks, many of them in collaboration with some of New York's most celebrated chefs including Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming (The Last Course), and Bruce and Eric Bromberg (The Blue Ribbon). A book of dessert recipes, The Perfect Finish, written with White House pastry chef Bill Yosses, came out in June 2010. Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000.

Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their preschool daughter Dahlia, and their formerly cosseted cat.

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Customer Reviews

The food is inspiring and delicious, the stories are fun and informative, and the book is filled with tips and ideas to make you a better cook.
Rose-Anne Meissner
In between the charming stories about growing up and how she found herself creating different dishes, there are recipes that look delicious and are easy to make!
Carolyn
I love to cook and eat, not just for the food, but also for the experiences, and I love to read the stories that Melissa has written for each of her recipes.
Cora Crunkleton

Most Helpful Customer Reviews

51 of 54 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on September 29, 2010
Format: Hardcover Verified Purchase
This cookbook is a lot of fun! Each section has a brief essay upfront. A lot of wit here--and a passion for cooking and devising tasty recipes. Each recipe has a story; here again, considerable wit. For instance, the section entitled "Waffling toward Dinner." Putative breakfast dishes. But the author notes that one can enjoy breakfast dishes at midnight. Do your dining thing!

A couple recipes in the first section: "Buttery polenta with Parmesan and olive oil fried eggs." Ingredients: polenta, water or chicken broth, salt, butter, pepper, Parmesan cheese, olive oil, eggs, and sea salt for garnish. The recipe isn't hard to make either! Another intriguing recipe: "Soft scrambled eggs with pesto and fresh ricotta." I really enjoy the juxtaposition of ingredients in many of the author's dishes. She is like a mad scientist, who experiments with and tweaks recipes. The second section is referred to as "The Farmer's Market and Me." It starts off with "Extra-sharp leeks vinaigrette." After a delightful essay (1 1/2 pages long) we get the recipe. I like leeks, and this is a new way for me to consider preparing them. Look forward to trying this one out!

"Learning to like fish" is another section. I have used capers with Chicken Piccata. Here, capers become important ingredients for "Shrimp for a small kitchen--with capers, lemon, and feta. An interesting combination of ingredients. The next section? "It tastes like chicken." One tasty recipe. . . . "Roasted chicken thighs with peaches, basil, and ginger." I have made chicken schnitzel quite a bit over time. I use a tomato based sauce as a topping. Clark's schnitzel is way different--and I look forward to trying her version out.
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23 of 24 people found the following review helpful By Sassy Radish on October 29, 2010
Format: Hardcover Verified Purchase
Whether you know Melissa Clark from her highly acclaimed NYTimes column "A Good Appetite" or you own nearly 30 books she's co-authored, you know that her recipes and writing are not only the "real deal" but are also attainable for real people with day jobs, who also want to cook regularly, and not take "cheating" shortcuts. Melissa's recipes are practical, delicious, and innovative. It's comforting, but offers an element of surprise. It is truly a must-have in any cook's kitchen. I've heard a few gripes here and there that the book is lacking photographs and that's a detractor. But let me disagree here. First of all, the book offers a narrative before every recipe. It's as much of a book to read, as it is to cook from. I allows you to focus on the cooking process, on the memory it creates, and encourages you to make your own stories and memories woven around food. Sometimes you cook a recipe from a cook book and your own version might not resemble the version in the photograph. This is probably because with a lot of food photography, there is a lot of styling involved and real food, as we know it, might not resemble food that has been styled, photographed, photo-shopped and then added to a book. I LIKE the fact that there are no pictures. It gives me an opportunity to read the story before the recipe and then busy myself in the kitchen.

It is not often that I leaf through a cook book and want to cook EVERY SINGLE THING in it. But with this one - I really do. And I can't stress enough what a great addition it'll be to your own collection or as a gift. I've given 4 out as gifts already and I've gotten rave reviews and big thanks.
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15 of 15 people found the following review helpful By P., Orinda, CA on June 24, 2011
Format: Hardcover Verified Purchase
I belong to a group of food/wine writers, marketers, etc., who've been meeting every other month for 5 1/2 years to cook from and to discuss favored and notable cookbooks. This month's host selected Melissa Clark's "In the Kitchen . . . " Some of us were suspicious that the recipes, billed as easy and delicious, might miss the mark because of their simplicity. -- WRONG!!! These are masterworks. Every single dish we prepared (eleven in all) was super. AND they really were easy. Great, flavorful dishes for home meals as well as entertaining. Plus, the writing is truly wonderful; read through a bunch of recipes and you'll feel like you've got a new best friend beside you in the kitchen. Those of us at this month's dinner are looking forward to trying more dishes from the book, and will recommend it to friends as one of our best ever books!
P.S. Just have to say, The Shrimp from a Small Kitchen (Shrimp with Capers, Lemon, and Feta), the Raw Tuscan Kale Salad, and the killer Kate's Impossibly Fudgy Brownies with Chili and Sea Salt served along with Ridiculously Easy Maple Walnut Ice Cream, were my favorites!) You'll really enjoy this one. TOP RECOMMENDATION.
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12 of 12 people found the following review helpful By M. Monaco on December 28, 2010
Format: Hardcover
I just received Melissa Clark's In the Kitchen with A Good Appetite. I've always loved reading cookbooks, and this one is such a fun and interesting read. Her family is nuts--in a good way--and I love the way she grew up experimenting with food. Reading the narrative and seeing how she starts with one dish, adds or changes some ingredients for the next iteration, and makes additional tweaks to get the final product. I loved reading her mother's version of a roast chicken and then Melissa's take on it. Both looked great...and it will be fun to make both and compare. So far I've made the Spicy Chipotle Honey Chicken breasts with sweet potatoes. Very yummy. My 2 boys and husband loved it. (It was a tad spicy for my husband, so next time I'll adjust Melissa style and decrease the chipotles slightly and add a touch more honey.) Last night I made three excellent recipes from the book: the spinach and avocado salad with garlic mustard vinaigrette (wonderful thick zesty dressing that nicely coats the greens--no pool of dressing at the bottom of the salad plate), garlicky sesame cured broccoli salad (excellent flavor--although I halved the amount of olive oil listed), spicy garlicky cashew chicken (wonderful!) I can't wait to make more terrific recipes from this book.
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