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Dinner:Changing the Game: a Cookbook
[Hardback - 2017]
melissa clark
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $35
Our Price: Rs.7995 Rs.6796
Standard Discount: 15%
You Save: Rs.1199
Category: Pets
Sub-category: General
Additional Category: American - Miscellaneous
Publisher: Clarkson Potter | ISBN: 9780553448238 | Pages: 400
Shipping Weight: 1.65 | Dimensions: 8.27 x 1.33 x 10.27 inches

Description

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef
 
“Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi
 
Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. 
 
Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some 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 ideas about just what dinner can be. 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. 
 
Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

About the Author

Melissa Clark is an American food writer and cookbook author. Since 2007, she has been a food columnist for The New York Times. She has written more than 40 cookbooks and in 2018 won a James Beard Award.

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