Dinner

Dinner

Changing The Game

Book - 2017
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Random House, Inc.
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

Baker & Taylor
A New York Times food columnist changes the way you look at dinner with 245 brand new, delicious recipes that are easy and quick enough to prepare on weeknights, including Jalapeno-Honey Steak, Maple Roasted Tofu and Blood Orange Chicken.

Baker
& Taylor

A collection of recipes for home cooks from the New York Times food columnist that are easy and quick enough to prepare on weeknights, includng such dishes as herb-marinated steak, maple-roasted tofu, and coconut curry chicken.

Publisher: New York : Clarkson Potter/Publishers, [2017]
Edition: First edition
Copyright Date: ©2017
ISBN: 9780553448238
0553448234
Branch Call Number: 641.5 C5488d 2017
Characteristics: 399 pages : color illustrations ; 26 cm
Additional Contributors: Wolfinger, Eric - Photographer
Alternative Title: Dinner, changing the game

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debwalker Apr 21, 2017

Taking the dread out of dinner. One tray, one pot, one complete dinner.

laurengail Apr 02, 2017

This cookbook is just about perfect. The recipes are often variations on a theme. Familiar enough in cooking method so that they can easily fit into your dinner rotation schedule but also throwing in enough inventive ingredient pairings to liven up your weeknights. Ingredients are varied an appealing but nothing so exotic that you will be staring at the book thinking "Where does a person even buy that?" I haven't purchased a cookbook in years but I think I'll have to buy this one as I imagine the library's copy will be always checked out!

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