eBook ✓ ePub In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You Love ì 9781401323769 Â Melissa Clark

pdf ì In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You Love Ä Melissa Clark

In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You LoveMelissa 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 Reminds me of Laurie Colwin's books on cooking which I wish there were 10 of

Melissa Clark Ä In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You Love mobi

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 uality 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 delectable but not overly complicated dishes In addition Cl One of my favorite cookbooks Filled with excellent recipes stories and anecdotes about food life love and family The stories encourage you to try the recipes while you laugh at Clark's humor The recipes and stories are eually delightful and a recipe is incomplete without the accompanying tale A book that you can read again and again with pleasure

eBook In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You Love

eBook ✓ ePub In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You Love ì 9781401323769  Melissa Clark  Melissa Clark's recipes are as lively and diverse as ever drawing on influences from Marrakech toArk writes with Laurie Colwin esue 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 reuired to sit on unwieldy tuna Nicoise sandwiches to make them 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 Recently I was discussing what to make for dinner with my boyfriend “Oh I’m reading this cookbook” I started He interrupted “Wait You’re reading a cookbook?” “Well yes” I replied “But it has lots of stories” His incredulity made me realize that of course there are many types of cookbooks we don’t “read” We refer to them searching in the index under “pork chops” or flipping through until a glossy photo of lemon suares catches our eyes But there are some types of cookbooks that are meant to be read and Melissa Clark’s In the Kitchen with a Good Appetite is one of themClark begins each chapter with a short essay usually including a story from her childhood or a special connection to the subject Growing up she and her sister traveled with their foodie parents around the globe and their expeditions almost solely focused on food Because of this she was exposed to kinds of foods that children normally avoid like the plague–seafood innards slimy and spicy things Her family also employed a techniue that is very similar to my own family’s When they went out to eat each family member had to order a different dish They would then eat precisely one fourth of their meal and swap plates around the table clockwise My family doesn’t do the organized rotation but it is taboo in the Kenny family to order the same thing as someone else at the tableClark also developed a cooking style very similar to my own what I like to call the “what’s in the fridge” approach She often asked friends or relatives for recipes and then tweaked them based on her own tastes and what was available that day Sometimes the results seem uite close to the original and sometimes an entirely new dish was bornEach recipe begins with the story behind its creation Perhaps it’s the Whiskey Soaked Dark Chocolate Bundt Cakes she perfected in high school trying to win the hearts of the boys in her class Or maybe it’s a meal she tried to replicate based on a memory of dinner long ago like her Not My Grandma’s Chicken with Lemon Garlic and Oregano Maybe it’s her own update on a time honored classic like her Brand New Heirloom Potato Latkes Or maybe it’s one of the many recipes she “borrowed” from a friend or fellow chef and tweaked to her own liking like the Really Easy Duck Confit courtesy of Eric and Bruce Bromberg Blue Ribbon restaurants New YorkBe warned though Clark’s recipes sound delicious she has rich tastes She is prone to adding butter sugar or cream than I would ever want in a recipe You’d never know it from her slim appearance on the back of the book but this woman has no ualms about using fat in the kitchen I think if I were to make many of these recipes I would have to use lower fat substitutions Any woman who devotes a whole chapter to “Things with Cheese” another to “Better Fried” another to “My Sweet Tooth and Me”and another to solely to Pie “There’s Always Room for Pie” has taken it one step too far for me Was this really a Brooklynite farmer’s market food critic cookbook or had I accidentally stumbled into Paula Deen’s kitchen??Of course there are many recipes in those chapters I’d love to try like the Cheesy Baked Pumpkin with Gruyere Fondue or the Honey Glazed Pear Upside down Cake But on the first read through the book can seem a bit stacked towards the heavy I also still enjoyed reading her stories even while I cringed a bit when she added butter to “improve” her dishes Still not all the dishes are fat full so there is balance in the book She offers plenty of lovely dinners like Spiced Chipotle Honey Chicken Breats with Sweet Potatoes or Lamb Tagine with Apricots Olives and Buttered AlmondsI very much enjoyed “reading” this cookbook and would recommend it to all my foodie friends Clark is a great writer and her stories are light and enjoyable Even though I personally found many of the recipes too rich it’s only my own personal preference at work I can see many of delicious and diverse meal coming from this book To read of my reviews check out my blog at yearofmagicalreadingwordpresscom