In the Kitchen with A Good Appetite Pdf Summary Reviews By Melissa Clark

In the Kitchen with A Good Appetite Pdf Summary

“Melissa 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 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-quality 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 more delectable but not overly complicated dishes.

In addition, Clark writes with Laurie Colwin-esque 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 required to sit on unwieldy tuna Nicoise sandwiches to make them more 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. 

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In the Kitchen with A Good Appetite Review

Amanda

5.0 out of 5 stars My go-to everyday cookbook!
Reviewed in the United States on July 8, 2015

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This is my go-to cookbook for everyday cooking. The recipes are both practical and accessible. They also have a certain comforting appeal to them, while still being unique and unexpected (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons for example). The book is divided into 12 chapters with each chapter having a clever title. For example, the chapter on chicken is titled “It Tastes Like Chicken” and the chapter on meat is titled “I Was Never a Vegetarian.” But the bottom line is there are ten somewhat unconventional categories: breakfast-y items, vegetables, fish, chicken, meat, cheese, sandwiches, fried foods, holiday foods, pies, and beverages. Each chapter has about ten recipes and there is a narrative before each recipe that is both entertaining and informative. A number of recipes are also followed with variations. So for example, the recipe for Roasted Chicken Thighs with Green Peaches, Basil, and Ginger is followed by several variations using slightly different ingredients, such as apples, gin, and coriander seeds instead of peaches, basil and ginger.

I have tried a number of recipes in this book to great success. The garlic sesame-cured broccoli salad is surprisingly good, the shrimp for a small kitchen is amazing, the roasted shrimp and broccoli is wonderfully flavorful and healthy, the spicy garlicky cashew chicken is delicious (also stuff the cashew mixture into zucchini– it is a knockout), the roasted chicken thighs with green peaches was a winner for my partner even though he is normally not a fan of peaches, and the sausages with sweet pepper and onion stew is my partner’s all-time favorite dish. Not only have I made all these recipes more than once, but there are still a ton of recipes that I’m dying to try.

A few caveats people should be aware of. First there are no pictures. This is completely fine with me, but I know there are some people who feel strongly about their cookbooks having pictures. Second, it seems like a lot of the recipes in the book are available online at the NYT where Ms. Clark is a food writer. This is also is not a problem for me because I enjoy her recipes so much that I’m happy to have paid to have them all in one place. But if you aren’t sure about the book, you could consider trying a few of her online recipes to see if it is worth the investment for you. And finally, there are a wide range of recipes here. Some are healthy, some are not. Some are vegetarian, some are not. If you are looking for a book on a particular type of cooking, you will probably find some thing that will interest you, but other parts of the book may not work for you.

Overall this is one of the best cookbooks I own. I go to it regularly when I’m looking for an accessible recipe to make on a weeknight. I also usually make these recipes more than once, which is not something I normally do (there are just too many interesting recipes out there for me to make something more than once!). So the bottom line is that this is a real winner in my book.

Rose-Anne Meissner

5.0 out of 5 stars The Vegetarian Perspective
Reviewed in the United States on February 18, 2012

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This book is delightful, and I write that as someone who can’t make many of the recipes as written because I’m a longtime vegetarian (no meat, but dairy and eggs are fine). This book contains many recipes that call for meat, which is, of course, fine because this book isn’t advertising itself as a vegetarian cookbook. I really love cookbooks and own many non-vegetarian ones. In those non-veg cookbooks, I look for two things: 1) are there good vegetarian recipes in here? and 2) can I adapt the meat recipes to make them vegetarian? A solid recipe, in my experience, can usually handle some adaptations.

The answer to these questions for In the Kitchen with a Good Appetite is yes and yes. I have tried some really scrumptious things from this book, such as the red lentil soups (both were amazing), basil green goddess dressing (just leave out the anchovies to make it vegetarian; add salt if needed), sesame halvah toffee, and chocolate egg cream. Just the red lentil soups alone are worth the price of the book–they really are that good. I’ve had somewhat mixed luck adapting recipes to make them vegetarian. I make a tofu version of the roasted shrimp and broccoli that is really, really good. I’ve been trying to make a black bean version of the roasted chicken thighs with green peaches, basil, and ginger, but I haven’t quite perfected a recipe. The beans tend to dry out, so that’s a problem. But the combination of green peaches, basil, and ginger is delicious, so it’s a combination worth stealing. I also adapted the recipe for Karen’s peanut butter pie, using an oatmeal-nut crust, and that was very tasty too.

As far as recipes go, I have one complaint. In her directions for the crispy tofu recipe, I wish she had specified the size of the pan–mine was obviously not big enough because my tofu was too crowded for good frying.

On the topic of vegetarianism, she does have a chapter called “I Never Was a Vegetarian,” filled with pork, lamb, and beef recipes. I think it’s fine to include these meat recipes, but I find the chapter title annoying. It seems like part of this foodie trend to make fun of vegetarians, and I find it as appropriate as making fun of religious people for their dietary choices.

Overall, I think this book is fantastic. The food is inspiring and delicious, the stories are fun and informative, and the book is filled with tips and ideas to make you a better cook. Melissa Clark, as someone else said, really is a home cook’s home cook.

About Melissa Clark Author Of In the Kitchen with A Good Appetite pdf Book

Melissa Clark
Melissa Clark

Melissa Clark Author Of In the Kitchen with A Good Appetite pdf Book, She 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.

In the Kitchen with A Good Appetite pdf, Paperback, Hardcover Book Information

In the Kitchen with A Good Appetite pdf book
In the Kitchen with A Good Appetite pdf book
  • Publisher ‏ : ‎ Hyperion (September 7, 2010)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 464 pages
  • ISBN-10 ‏ : ‎ 1401323766
  • ISBN-13 ‏ : ‎ 978-1401323769
  • Reading age ‏ : ‎ 18 years and up
  • Item Weight ‏ : ‎ 1.85 pounds
  • Dimensions ‏ : ‎ 7.25 x 9.25 inches
  • Best Sellers Rank: #199,654 in Books (See Top 100 in Books)
  • #292 in Gastronomy Essays (Books)
  • #383 in Cooking Encyclopedias
  • #419 in Cooking, Food & Wine Reference (Books)
  • Customer Reviews: 4.5 out of 5 stars    91 ratings

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