by Melissa Clark
Editor: Random House USA Inc
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Over 200 brand new, never-before-published recipes for dishes that are “familiar but fresh, accessible but exciting”(Yotam Ottolenghi) Every recipe in The New York Times, columnist Melissa Clark, Dinner is supposed to be dinner–a fantastic dish that is very satisfying and tastes forward, it is enough to it–or be coupled with a simple salad or fresh bread on the sideThat’s what Melissa Clark means to change the gameOrganized by main ingredient–Chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetables dinners, cereals, pizzas, soups and salads that means it–Dinner covers an amazing breadth of recipesThere’s something for every mood, season, and amount of time you have: spicy laced chicken pot leaf with harissa, amped hamburgers with chorizo, lentil curry with poached eggs, to name just a few dishes in this must-have collection.Here, too, are easy flourishes that make the dinner exceptional: mix charred lemon in pasta, mix Caesar creamy as a dressing on a bowl of cerealMelissa Clark’s Dinner Recipes are All I Want For My DinnerDishes that are familiar but fresh, accessible but excitingThe tone of the book is also exactly the kind of society I want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach for the evening meal.It should be a pleasure, it should be easy, it should be delicious”–YOTAM OTTOLENGHI “Melissa Clark has a divine extrasensory ability to what we want to eat and a secret knowledge of how to take a familiar dish and just make it a little more interestingBy following his example, dinner is more delicious and we become better cooks”–PIERRE MEEHAN “Dinner is an expert tool useful for the cook at homeMelissa Clark stripped vanity and pretense and replaced it with sensitivity and flavorIt’s the food that will allow you to crave” –MICHAEL SOLOMONOV
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