Dinner : Changing the Game
by Melissa Clark and Eric Wolfinger


Overview - More than 200 all-new, never-before-published recipes for dishes that are "familiar but fresh, approachable but exciting." (Yotam Ottolenghi)

Each recipe in New York Times columnist Melissa Clark's Dinner is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--or be paired with a simple salad or fresh bread on the side.  Read more...


 
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More About Dinner by Melissa Clark; Eric Wolfinger
 
 
 
Overview
More than 200 all-new, never-before-published recipes for dishes that are "familiar but fresh, approachable but exciting." (Yotam Ottolenghi)

Each recipe in New York Times columnist Melissa Clark's Dinner is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game.

Organized by main ingredient--chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it--Dinner covers an astonishing breadth of recipes. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.

***

Praise for Melissa Clark's Dinner

"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

 
Details
  • ISBN-13: 9780553448238
  • ISBN-10: 0553448234
  • Publisher: Clarkson Potter Publishers
  • Publish Date: March 2017
  • Page Count: 400
  • Dimensions: 10.2 x 8.2 x 1.2 inches
  • Shipping Weight: 3.5 pounds


Related Categories

Books > Cooking > Courses & Dishes - General
Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Methods - Quick & Easy

 
BookPage Reviews

Cooking: Winning the weekend

A few years ago, after Anthony Bourdain’s infamous trashing of brunch, I almost gave it up. But that only lasted a New York minute. The leisurely lure of this quintessential fusion meal, which can shift from coffee to cocktails and back again, was too tempting. Now we have Joy the Baker Over Easy, Joy Wilson’s ballad to brunch that sings of colorful combos of sweet and savory, from Fluffy Scrambled Eggs cooked in clarified butter and pecan-flecked Praline Bacon to crustless Spaghetti Quiche and Fried Chicken and Maple Waffle Sandwiches. You can then move on to Blueberry-Pistachio Tabbouleh, Baked Brown-Butter Banana Bread Doughnuts and delicate Lemon Poppy Seed Palmiers. Wilson, aka Joy the Baker, includes salads, sides and a selection of midday drinkables—spicy Micheladas; an elegant, prosecco-spiked Aperol Spritz; or Frothy, Milky, At-Home Mochas. Wilson is an expert in making home-cooked brunch into a joyous, relaxing respite from the relentless quotidian crunch.

INDIA BY WAY OF NYC
Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, Chitra Agrawal’s debut cookbook, opens up the wonderful world of South Indian home cooking. Lighter than the usual North Indian restaurant fare, this cuisine relies on grains, legumes, vegetables, fruits and unique spice mixtures to create complex flavors and some serious heat. Agrawal comes from a long line of strict vegetarians and learned to cook what her mother, aunts and grandmother cooked. She then started experimenting with these traditional dishes from Bangalore, using seasonal produce from local farms and adapting ingredients to suit her bustling life in New York City, where she opened Brooklyn Delhi, a company that produces acclaimed, small-batch achaars, or Indian pickled condiments. From breakfast treats and sensational snacks to salads, stir-fries and soups, Agrawal’s fresh vegetarian recipes are doable, delectable and truly vibrant.

TOP PICK IN COOKBOOKS
Melissa Clark, celebrated New York Times food writer and cookbook author, wants us to get creative in the kitchen, to get away from the humdrum tyranny of serving the “proper” dinnertime trio of a protein and two sides and get with a new way of cooking dinner. Clark is a proponent of using fabulous ingredients that were once seen as exotic but are now easily available components of our ever-expanding food culture. Each of the more than 250 recipes in Dinner: Changing the Game is a brightly seasoned one-pot, one-bowl dinner. You can add a salad or some crusty bread or just stick with the solo sensation. Clark offers a list of spices and sauces she uses in many of these exciting dishes, such as crispy skinned Sumac Chicken with Plums or Slow-Roasted Tuna with Harissa and Olives. But you can turn out Spicy Stir-Fried Cumin Lamb, Garlicky Calamari or a vegetable-topped Quinoa Egg Bowl without any unusual ingredients. With Clark as mentor, the dinner game has changed—and you’re the winner.

This article was originally published in the March 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
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