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In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love

by

In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love Cover

ISBN13: 9781401323769
ISBN10: 1401323766
Condition:
All Product Details

 

Synopses & Reviews

Publisher Comments:

"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.

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. (Sept.)" Publishers Weekly (Copyright PWyxz LLC)

Synopsis:

A James Beard Award winner and "New York Times" food writer offers and inviting, easy, and delectable collection of 150 recipes and stories behind the food readers love.

About the Author

Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular "A Good Appetite" Dining Section column), Bon Appetit, Food and Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's The Takeaway. Clark has written 22 cookbooks, including Braise with Chef Daniel Boulud; The Last Course with former Gramercy Tavern pastry chef Claudia Fleming; The Deen Family Cookbook with Paula Deen; and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

sjy66, September 2, 2011 (view all comments by sjy66)

I love a cookbook that tells the story to go along with each recipe. I especially enjoy reading how someone improvised with what they had, how they ventured away from an exact recipe to come up with the creation they made and how it turned out (for better or worse). That's how I enjoy cooking the most and I never realized how incredibly rare it is to find a good cookbook with the story, the thought process, the discovery along the way. Most cookbooks are page after page of recipes and that's it. I don't find that compelling. But this beautifully written cookbook is as interesting to read as it is inspirational to the reader for getting in there and making something with what you have (or close!).

Having dozens (and dozens) of cookbooks, this one quickly rose to the top of my favorites list and stays at easy reach for me day after day! Melissa Clark is an equally gifted and entertaining writer as she is a creative cook.
Was this comment helpful? | Yes | No
Robin Aronson, January 1, 2011 (view all comments by Robin Aronson)
This is a terrific book and cookbook. If you don't cook, you can read it as a memoir in short installments. If you do cook, you'll be inspired. The recipes are all terrific (I've made many); they sound complicated but simply aren't. And yet, the flavors are all sophisticated. In fact, I just made the "chic quiche" from this book today and all my guests were floored. Highly recommended.
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View all 2 comments

Product Details

ISBN:
9781401323769
Author:
Clark, Melissa
Publisher:
Hyperion Books
Subject:
General
Subject:
Courses & Dishes - General
Subject:
Essays
Subject:
General Cooking
Subject:
Cooking and Food-General
Edition Description:
Hardcover
Publication Date:
20100931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
464
Dimensions:
9.25 x 7.25 in 30.16 oz
Age Level:
from 18

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York

In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love Sale Hardcover
0 stars - 0 reviews
$10.98 In Stock
Product details 464 pages Hyperion Books - English 9781401323769 Reviews:
"Publishers Weekly Review" by , "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. (Sept.)" Publishers Weekly (Copyright PWyxz LLC)
"Synopsis" by , A James Beard Award winner and "New York Times" food writer offers and inviting, easy, and delectable collection of 150 recipes and stories behind the food readers love.
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