Dinner: Changing the Game: A Cookbook

200+ innovative yet direct plans that will make anybody a superior and increasingly sure cook, from a James Beard Award–winning culinary expert

"All that I need for my supper—dishes which are recognizable yet new, congenial yet energizing."— Yotam Ottolenghi

Supper has the range and authority—and Melissa Clark's trademark warmth—of a moment exemplary. With in excess of 200 every single new formula, Dinner is about alternatives: naturally basic plans that you can make any night of the week.

Every formula in this book is intended to be supper—one fabulous dish that is so fulfilling and flavor-forward it can remain solitary—possibly with a little plate of mixed greens or some bread as an afterthought. This is the thing that Melissa Clark implies by changing the game. Composed by principle fixing—chicken, meat, fish and fish, eggs, pasta and noodles, tofu, vegetable meals, grains, pizza, soups, and plates of mixed greens that mean it—Dinner covers an astounding expansiveness of thoughts regarding exactly what supper can be. There is something for each state of mind, season, and the measure of time you have: sheet skillet chicken bound with fiery harissa, burgers amped with chorizo, curried lentils with poached eggs, to give some examples dishes in this imperative assortment. Here, as well, are simple twists that make supper remarkable: mix burned lemon into pasta, hurl rich Caesar-like dressing on a grain bowl.

Melissa Clark's crucial to support anybody, regardless of whether a beginner or an accomplished home cook, make sense of what to have for supper while never choosing fallbacks.

About the Author
Melissa Clark is a staff writer for the New York Times, where she writes the Food section’s popular column, “A Good Appetite” and stars in a weekly complementary video series. The recipient of both IACP and James Beard awards, Clark appears frequently on “Today” and on public radio. She lives in Brooklyn with her husband and daughter.

My wife and I went to hear Melissa Clark read from her new book, Dinner: Changing The Game at a local Barnes & Nobles. I had never gone to a reading of a cookbook author but was pleasantly surprised when she read her "Inttoduction" to her book. She explained how the process of cooking a meal, during the work week should be an opportunity to have a glass of wine, while preparing a dinner that you might only experience in a restaurant. However she emphasized that the cooking process should be both relaxing and enjoyable. Over the last few weeks, my wife and I have had more fun cooking in our kitchen making one exceptional dinner after another. We have made over 10 different dishes ranging from Miso Glazed Salmon to learning how to spatchcock a chicken and making Chicken & Grapes! This was my first experience cutting through the bird's backbone and opening it up to make it cook faster. It was also the first time we carmelized grapes! The roasted chicken with its unique seasoning was fantastic! Ms. Clark uses certain ingredients in many of her recipes: Asian Fish Sauce,Sumac, White Miso and fresh ginger( just a few of the many new ingredients we have added and had to replenish as we explore her cookbook). Instead of dining out, my wife and I have been loving our new cooking life together! When my friends are celebrybirtgdays or if I want to give them the perfect gift, I've been sending them this wonderful cookbook!-Arthur

We were gifted this book having just had a baby, it has been amazing! Most recipes use only one dish too cook in and only take a short while to make. Unlike the reviewer who said it's fit the American market I completely disagree. If your a modern cook who enjoys trying new things for dinner - get this you won't regret it.-Chocolateq

This is one of my favourite cookbooks - MK has great flavour pairings and these recipes are generally very easy to make! The one downside for me is that all the recipes are too salty - I generally use half the amount of salt suggested (or less), which is why this hasn't got 5 stars from me.-AC