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

( 20 )

Overview

"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 ...

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

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Overview

"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.

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Editorial Reviews

Publishers Weekly
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.)
Fine Cooking
Recipes that are so exactly what you want to eat right now, you’ll grow hungrier with each turn of the page.
Library Journal
Food writer and James Beard award winner Clark (Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home) presents a collection of recipes and stories pulled from her New York Times column, "A Good Appetite." Her approach is one of improvisation and seasonality; she explains how she created each recipe, what inspired her, and how it changed as she added or subtracted ingredients. Her chipper style includes perhaps too much information about her friends and family, but the food sounds great. Bold ingredients in dishes like Shrimp for a Small Kitchen (Shrimp with Capers, Lemons, and Feta) and the use of herbs and techniques like roasting maximize flavor for the effort expended. While unafraid of exotic ingredients and advanced techniques, Clark offers easy substitutions and focuses on putting dinner on the table rather than an obsessive search for authenticity.Verdict Fans of the column will be pleased to have a collection to consult instead of pages torn from the paper or printed from the web, while new readers will find the recipes accessible and hunger inducing. [Three-city tour.]—Devon Thomas, DevIndexing, Chelsea, MI
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Product Details

  • ISBN-13: 9781401323769
  • Publisher: Hyperion
  • Publication date: 9/7/2010
  • Pages: 464
  • Sales rank: 355,690
  • Product dimensions: 7.60 (w) x 9.30 (h) x 1.40 (d)

Meet 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 & 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.

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Customer Reviews

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( 20 )
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Sort by: Showing all of 20 Customer Reviews
  • Anonymous

    Posted March 12, 2013

    Excellent book, great recipes with great directions.  Recipes fe

    Excellent book, great recipes with great directions.  Recipes feed the mind

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted January 5, 2011

    more from this reviewer

    A BOOK THAT TICKLES YOUR PALATE AND WARMS YOUR HEART

    Reading IN THE KITCHEN WITH A GOOD APPETITE is a bit like being lucky enough to have two scoops of ice cream on a piece of homemade apple pie - the pleasure is doubled because Melissa Clark's stories are super fun to read and her recipes so delicious. This is a book not only to prop open in the kitchen and cook, but one to relax with and thoroughly enjoy Clark's reminiscences. Her writing style is easy and unaffected - a bit like chatting with a good friend.

    In addition, to her sharing of memories Clark lets us in on some of her secrets when it comes to inventing a meal in jig time. Now, if I were not to have an ingredient listed in a recipe, I'd pull off the apron and dash to the grocery store. Not Clark - she substitutes with the finished product often being tastier than the original recipe. . Haven't you read some recipes that sound delicious, but the ingredients and directions frighten you off? Not at all so here - Clark's recipes are within reach of everyone.

    Born to parents whose dream was "to eat at every Michelin-starred restaurant in France," Clark comes to her appreciation and love of food quite naturally, and she shares that enthusiasm for what we eat via 150 recipes and stories.

    IN THE KITCHEN WITH A GOOD APPETITE holds recipes for foods we love, whether pancakes or chicken, corn or spaghetti, sandwiches or toffee. It's a book that not only tickles your palate but warms your heart as well.

    Highly recommended.

    - Gail Cooke

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 8, 2012

    Excellent Choice!

    The Clark's Traditional Christmas Stuffing is wonderful.
    We will be using it again & again; everyone raved...must use the
    fresh chestnuts though! Well worth the time to roast them.
    Love reading the short stories accompanying the recipes. This is my kind of cookbook!
    Highly recommend!

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  • Posted April 27, 2011

    Loved it!

    Great recipes!

    Was this review helpful? Yes  No   Report this review
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    Posted December 24, 2010

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    Posted November 21, 2010

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