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

4.7 out of 5 stars 802 ratings

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Editorial Reviews


“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.”—Yotam 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.”—Amanda 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

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.”

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

“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.
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Product details

  • ASIN ‏ : ‎ 0553448234
  • Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (March 7, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages
  • ISBN-10 ‏ : ‎ 9780553448238
  • ISBN-13 ‏ : ‎ 978-0553448238
  • Item Weight ‏ : ‎ 3.58 pounds
  • Dimensions ‏ : ‎ 8.22 x 1.29 x 10.28 inches
  • Customer Reviews:
    4.7 out of 5 stars 802 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
802 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on September 22, 2022
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Reviewed in the United States 🇺🇸 on October 1, 2017
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5.0 out of 5 stars Changing the Game is right. Amazing flavors in under an hour. Updated.
By Curious Epicure on October 1, 2017
High on flavor, low on fuss.
Every dish I've made has been made in 30 to an hour from start to finish, not counting any marinating time.
Recipes that turned out well and ones that didn't are listed below.
Uncommon ingredients include z'atar, sumac, pomegranate molasses, Aleppo pepper, garam masala, and nuoc mam (fish sauce) among others, but if you are timid about these ingredients or can't easily find them, Clark does offer up some substitutions in a number of recipes.

So far, my favorite recipes in this book are:
— Cuban Flank Steak with Lime and Fresh Mango. The bright, citrus-y garlic marinade is a gorgeous green color that requires a mere 30-minutes to suffuse the flank steak with great flavor. I make flank steak fairly often (it's one of the leaner cuts of beef) and have tried a lot of good recipes, but this has to be my favorite. The flavor profile is just perfect and so very delicious.
— Anchovy Chicken with Lemon and Capers. Chicken thighs never had it so good. So good!
— Shakshuka. This version is amazing. The goat cheese in it is awesome. I've made this several times. (photo)
— Fried Halloumi with Spiced Brussels Sprouts. Really good, easy and super quick. Bread cheese worked just as well as the halloumi for me and was not as salty. (photo)
— Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes. I should have thought of this one myself, but if I had, I'd be Melissa Clark. And I'm not. But reading the ingredients in the title is only a little tease as to what emerges as the final dish here. This is as yummy as it sounds.
— Green Beans with Caper Vinaigrette. Not your grandmother's green beans. This vinaigrette is an easy way to put some zip into the same old, same old.

In addition to these, there are curries, Thai-flavored dishes, really interesting tofu dishes (I might actually get into tofu again!!), pastas, salads, grain bowls, dips (yay for dips), and veggies. No desserts.

One that didn't work out as well as I'd hoped:
— Sake-Steamed Chicken. Nope. This is not work for me. I followed the recipe, making no substitutions, but did not get the flavor described in the recipe's intro. I regularly make Sake-Steamed Salmon from a Chinese recipe and thought this would be as good as that, but it wasn't.
— Roast Turkey Breast with Rosemary and Anchovies had some good flavor in spots. In spots, because the paste that gets rubbed all over the breast before roasting was too clumpy to spread evenly over the breast. So there were clumps of flavor rather than flavor in every bite. I might try mashing it better (although I thought I had done a pretty good job of that) or spreading it underneath the breast skin where it might spread over the turkey more evenly while roasting. For some reason, the directions were not as clear as Clark's usual, very understandable style.

One thing that I DON'T like about the book;
The index. I went looking for a dressing that is used in one of the recipes I saw as part of the recipe for Roasted Winter Vegetable Salad with Kale and Thai Lime Dressing. There is no Dressing category, no Winter category, no Roasted. There is a Lime category and also a Vegetable category, but this recipe made it to neither of those. Someone did not do the best job on the index for sure, but I can't really ding a whole star for that when the recipes are so darn good.

I highly, highly recommend this book if you are looking to rev up your dinners to new levels. The worst part is trying to decide what to make. This is one of those books you want to cook the whole way through.
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Reviewed in the United States 🇺🇸 on March 8, 2017
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Top reviews from other countries

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 September 3, 2017
3 people found this helpful
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4.0 out of 5 stars Great cookbook
Reviewed in the United Kingdom 🇬🇧 on August 21, 2018
4 people found this helpful
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5.0 out of 5 stars Fabulous book!
Reviewed in the United Kingdom 🇬🇧 on August 8, 2017
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Amazon Customer
5.0 out of 5 stars Buy this book if you are a family that cooks!
Reviewed in Canada 🇨🇦 on March 11, 2020
5 people found this helpful
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5.0 out of 5 stars Totally new flavours and a chance to experiment
Reviewed in Spain 🇪🇸 on April 9, 2021