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Melissa Clark
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Reviews by Melissa Clark
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Full review
A Change of Appetite: Where Healthy Meets Delicious by Diana Henry
...if you didn’t know they were supposed to be good for you, it would never cross your mind. In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied.
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Full review
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi
It gathers all of his previous influences and widens its grasp to include the Caribbean, India, Japan and Thailand, sometimes all at once, with generally excellent results.
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Full review
Plenty More by Yotam Ottolenghi
It gathers all of his previous influences and widens its grasp to include the Caribbean, India, Japan and Thailand, sometimes all at once, with generally excellent results.
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Full review
A Change of Appetite: Where Healthy Meets Delicious by Diana Henry
...if you didn’t know they were supposed to be good for you, it would never cross your mind. In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied.
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Full review
A Change of Appetite: Where Healthy Meets Delicious by Diana Henry
Read an interview with Diana Henry regarding 'A Change of Appetite'
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Full review
Little Flower: Recipes from the Café by Christine Moore
The 2013 Piglet Tournament of Cookbooks vs. Humphry Slocombe Ice Cream Book
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Full review
Humphry Slocombe Ice Cream Book by Jake Godby and Sean Vahey and Paolo Lucchesi
The 2013 Piglet Tournament of Cookbooks winner vs. Christine Moore's The Little Flower: Recipes from the Café
Biography
Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a professional caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University and began a freelance food writing career in 1993.
Currently, she writes for such publications as the The New York Times, Food & Wine, Bon Appetit, Travel & Leisure, Wine & Spirits, Forbes.com, Town & Country, and Real Simple. In addition, Clark has written eighteen cookbooks including Chef Interrupted: Delicious Chefs Recipes You can Actually Make at Home (Clarkson Potter). She also collaborates on chefs' cookbooks, such as Braise, a collection of recipes with Chef Daniel Boulud, The Last Course, a collaboration with former Gramercy Tavern pastry chef Claudia Fleming, and East of Paris, with Chef David Bouley of Bouley and Danube restaurants in New York City.
Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000. Recently, she completed her first diet and lifestyle book to answer the oft-asked question "how can you be a food writer and a size 2?" The Skinny: How to Fit into Your Little Black Dress Forever (Meredith Books), which she wrote with health writer and longtime friend Robin Aronson, came out in December, 2006.
Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their daughter and their formerly cosseted cat.
This listing is for books where Melissa was the main author. We also have Melissa's books that she co-authored listed here.
Melissa explain why she writes in Publishers Weekly.
Read an interview with Melissa on Culinate
