DINNER IN FRENCH

New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.

“Melissa Clark's contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.

About the Author
Melissa Clark's work has been honored with multiple awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and been selected for the Best American Food Writing. She is staff food writer for The New York Times Dining Section, where she writes the wildly popular column, A Good Appetite. She is at the center of the New York Times food website, appearing in The Times' weekly cooking videos at www.nytimes.com/dining and was shortlisted for a Webby Award in 2012. She is a regular guest on the Today Show, Leonard Lopate Show and Rachel Ray.

In addition, Clark has written 42 cookbooks, many of them in collaboration with some of New
York's most celebrated chefs including Daniel Boulud (Braise), David Bouley (East of Paris),
Claudia Fleming (The Last Course), Bruce and Eric Bromberg (The Blue Ribbon), and White
House pastry chef Bill Yosses (The Perfect Finish). Her collaboration with chef Peter Berley, The
Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook
award in 2000.

Dinner: Changing the Game and Clark's recent instant pot cookbooks, Dinner in an Instant and
Comfort in an Instant, all published by Clarkson Potter are New York Times and Amazon Best
Sellers.