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Dinner: Changing the Game Hardcover – March 7, 2017
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"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
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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Top Customer Reviews
Melissa Clark has yet to let me down.
Confession: I'm a long-time fan of Clark's. My husband and I own two of her other cookbooks and frequently make her recipes from The New York Times' Cooking website. Some of those recipes (or similar versions) appear in this book, such as the anchovy chicken and the spicy pork noodles with ginger and bok choy. The anchovy chicken achieves maximum flavor from minimal effort and is a frequent weeknight dish, while the noodles are more of a tasty weekend project.
Most of the recipes, however, are new to me. The spicy Mexican Tortilla soup was the answer to my long search for an authentic-tasting version on a weeknight time frame, made easier by purchasing pre-made tortilla strips. (Passed muster with Mexican husband!)
The jalapeño-honey skirt steak was another winner that came together quickly and gave sweet heat to an old favorite.
Since we've only had this book for three days, I look forward to cooking my way through the rest of it, although her time frames for certain recipes are perhaps a little optimistic for all but very experienced chefs. Clark's introduction is fairly candid about the fact that time estimates are aspirational until you've cooked something a few times and suggests wine as a way to zen out and embrace the process. (Yes, please.)
As for ingredients? Some of them (sumac,
Pomegranate molasses) probably aren't in your pantry. However, Clark usually mentions substitutions, and an ingredient will frequently be used in more than one recipe. Push yourself! It's worth it!
After all, the title is "Changing the Game," not "Same old stuff."
- kibbeh-style meatballs with herbed yogurt
- spicy Thai salad
- cacio e pepe with asparagus and peas
- leek, tomato, and farro soup with pancetta
- red curry and coconut tofu
- curried chickpeas with eggplant