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

by Melissa Clark (Author)

4.5 101 ratings

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“Melissa Clark’s recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat.”
—Tom Colicchio, author of Craft of Cooking

“A Good Appetite,” Melissa Clark’s weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.

Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother’s Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family’s kitchen.

Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers’ Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme–Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes.

In addition, Clark writes with Laurie Colwin–esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers’ market, Melissa’s stories will delight any reader who starts thinking about what’s for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.

Length

464
Pages
Language

EN
English
Publisher

Hyperion
Publication date

2010
September 7
Reading age

18 years and up
Dimensions

7.5 x 1.3 x 9.5
inches
ISBN-10

1401323766
ISBN-13

978-1401323769
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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.

Product details

Publisher ‏ : ‎ Hyperion (September 7, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 464 pages
ISBN-10 ‏ : ‎ 1401323766
ISBN-13 ‏ : ‎ 978-1401323769
Reading age ‏ : ‎ 18 years and up
Item Weight ‏ : ‎ 1.9 pounds
Dimensions ‏ : ‎ 7.5 x 1.25 x 9.5 inches

Best Sellers Rank: #581,697 in Books (See Top 100 in Books)
- #641 in Gastronomy Essays (Books)
- #984 in Cooking, Food & Wine Reference (Books)
- #1,035 in Cooking Encyclopedias

Customer Reviews:
4.5 101 ratings

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Melissa Clark

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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.

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Amanda

My go-to everyday cookbook!

Reviewed in the United States on July 8, 2015

Verified Purchase

This is my go-to cookbook for everyday cooking. The recipes are both practical and accessible. They also have a certain comforting appeal to them, while still being unique and unexpected (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons for example). The book is divided into 12 chapters with each chapter having a clever title. For example, the chapter on chicken is titled "It Tastes Like Chicken" and the chapter on meat is titled "I Was Never a Vegetarian." But the bottom line is there are ten somewhat unconventional categories: breakfast-y items, vegetables, fish, chicken, meat, cheese, sandwiches, fried foods, holiday foods, pies, and beverages. Each chapter has about ten recipes and there is a narrative before each recipe that is both entertaining and informative. A number of recipes are also followed with variations. So for example, the recipe for Roasted Chicken Thighs with Green Peaches, Basil, and Ginger is followed by several variations using slightly different ingredients, such as apples, gin, and coriander seeds instead of peaches, basil and ginger.

I have tried a number of recipes in this book to great success. The garlic sesame-cured broccoli salad is surprisingly good, the shrimp for a small kitchen is amazing, the roasted shrimp and broccoli is wonderfully flavorful and healthy, the spicy garlicky cashew chicken is delicious (also stuff the cashew mixture into zucchini-- it is a knockout), the roasted chicken thighs with green peaches was a winner for my partner even though he is normally not a fan of peaches, and the sausages with sweet pepper and onion stew is my partner's all-time favorite dish. Not only have I made all these recipes more than once, but there are still a ton of recipes that I'm dying to try.

A few caveats people should be aware of. First there are no pictures. This is completely fine with me, but I know there are some people who feel strongly about their cookbooks having pictures. Second, it seems like a lot of the recipes in the book are available online at the NYT where Ms. Clark is a food writer. This is also is not a problem for me because I enjoy her recipes so much that I'm happy to have paid to have them all in one place. But if you aren't sure about the book, you could consider trying a few of her online recipes to see if it is worth the investment for you. And finally, there are a wide range of recipes here. Some are healthy, some are not. Some are vegetarian, some are not. If you are looking for a book on a particular type of cooking, you will probably find some thing that will interest you, but other parts of the book may not work for you.

Overall this is one of the best cookbooks I own. I go to it regularly when I'm looking for an accessible recipe to make on a weeknight. I also usually make these recipes more than once, which is not something I normally do (there are just too many interesting recipes out there for me to make something more than once!). So the bottom line is that this is a real winner in my book.

15 people found this helpful

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Rose-Anne Meissner

The Vegetarian Perspective

Reviewed in the United States on February 18, 2012

Verified Purchase

This book is delightful, and I write that as someone who can't make many of the recipes as written because I'm a longtime vegetarian (no meat, but dairy and eggs are fine). This book contains many recipes that call for meat, which is, of course, fine because this book isn't advertising itself as a vegetarian cookbook. I really love cookbooks and own many non-vegetarian ones. In those non-veg cookbooks, I look for two things: 1) are there good vegetarian recipes in here? and 2) can I adapt the meat recipes to make them vegetarian? A solid recipe, in my experience, can usually handle some adaptations.

The answer to these questions for In the Kitchen with a Good Appetite is yes and yes. I have tried some really scrumptious things from this book, such as the red lentil soups (both were amazing), basil green goddess dressing (just leave out the anchovies to make it vegetarian; add salt if needed), sesame halvah toffee, and chocolate egg cream. Just the red lentil soups alone are worth the price of the book--they really are that good. I've had somewhat mixed luck adapting recipes to make them vegetarian. I make a tofu version of the roasted shrimp and broccoli that is really, really good. I've been trying to make a black bean version of the roasted chicken thighs with green peaches, basil, and ginger, but I haven't quite perfected a recipe. The beans tend to dry out, so that's a problem. But the combination of green peaches, basil, and ginger is delicious, so it's a combination worth stealing. I also adapted the recipe for Karen's peanut butter pie, using an oatmeal-nut crust, and that was very tasty too.

As far as recipes go, I have one complaint. In her directions for the crispy tofu recipe, I wish she had specified the size of the pan--mine was obviously not big enough because my tofu was too crowded for good frying.

On the topic of vegetarianism, she does have a chapter called "I Never Was a Vegetarian," filled with pork, lamb, and beef recipes. I think it's fine to include these meat recipes, but I find the chapter title annoying. It seems like part of this foodie trend to make fun of vegetarians, and I find it as appropriate as making fun of religious people for their dietary choices.

Overall, I think this book is fantastic. 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. Melissa Clark, as someone else said, really is a home cook's home cook.

6 people found this helpful

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peter upton

I know this is heresy but.....

Reviewed in the United Kingdom on May 5, 2013

Verified Purchase

I realise that I am going against a whole generation and large following for Melissa Clark but...this cook book really didn't do it for me. It's not an Anglo-American thing, its not the personal stories that she tells but for me the book doesn't work on so many levels. It is not so much a cookbook rather more a personal journey through food with recipes - that is fine in itself and Melissa Clark is clearly an amazing cook but whereas Nigel Slater, Skye Gyllengal and many others write with you and for you - colluding in the impression that you can do this with them - somehow Clark gives a distant impression and the book doesnt' lend itself( despite the title) of wanting to cook what she describes

It will be great for her fans but for others its OK

3 people found this helpful

Mrs Bee 85

Mmmmmmmmmmmmmmm

Reviewed in the United Kingdom on June 24, 2013

Verified Purchase

Fried eggs on polenta, and the mini corndog bites are like comfort food heaven! SOme amazing recipes in here, although american cup measures are a must! I really enjoyed the stories behind each recipe as well, as I don't tend to use so much those cook books that have no narrative or history. A valued addition to the shelf, and I am especially pleased as I got this at an absolutely bargainous price used!

One person found this helpful

i love books!

Five Stars

Reviewed in the United Kingdom on July 12, 2017

Verified Purchase

Love this book.

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