Melissa Clark – författare

After too many vodka tonics at her best friend''s baby shower, twenty-seven-year-old Sasha finds herself having a ladies'' room epiphany. How quickly life can change, she thinks to herself: one minute she''s writing a master''s thesis about a TV comedy show for kids–and the next, the program actually gets optioned with her as the star. But Sasha’s awe at the twists of fate proves to be premature. The real shock comes the next day, when her routine visit to the ob-gyn reveals that she’s pregnant—even though she hasn''t slept with anyone in more than two years.To her unbelieving ears comes the doctor’s diagnosis: Sasha’s body has unwittingly hosted a cellular hitchhiker, a medical anomaly known as “lazy sperm.” And now that this plodding genetic contribution has finally fulfilled its destiny, it will be up to Sasha to summon the courage to revisit her past loves even as her future slowly takes shape inside her. Which of her exes will be the father and how will he take the astounding news? And what will the end of the mystery mean to Sasha? The answers are revealed in this wonderfully inventive debut about the bonds that linger between people even after they part ways, and how the future can change in the twitch of a tail.From the Trade Paperback edition.

Who is Chloe Lovejoy, really? A straight-C student, a girl with a crush on the cutie from chorus, an all-powerful being responsible for taking care of the planet . . . or perhaps all three. That’s what Chloe finds out on her sixteenth birthday, when she unexpectedly inherits the role of Mother Nature from her grandmother. Chloe is overwhelmed, to say the least. Then, when the unthinkable happens, and Grandma is no longer around to guide her, Chloe is left to oversee the natural laws of the world all by herself.Between managing earthquakes and hurricanes, rivals at school, and her not-very-helpful mother, Chloe tries to maintain balance and harmony on Earth and in her everyday life. But someone in the community has an eye toward harnessing her powers for nefarious purposes, which means Chloe needs to dig deep and get her act together before her secret is found out. After all, the universe is depending on her.Force of Nature by Melissa Clark is an utterly unique coming of age story about a teen girl rising to the occasion, even when she feels completely in over her head.

This fresh, smart, and funny young adult debut with a speculative twist asks the question: What if Mother Nature was a teenage girl? Who is Chloe Lovejoy, really? A straight-C student, a girl with a crush on the cutie from chorus, an all-powerful being responsible for taking care of the planet . . . or perhaps all three. That's what Chloe finds out on her sixteenth birthday, when she unexpectedly inherits the role of Mother Nature from her grandmother. Chloe is overwhelmed, to say the least. Then, when the unthinkable happens, and Grandma is no longer around to guide her, Chloe is left to oversee the natural laws of the world all by herself.Between managing earthquakes and hurricanes, rivals at school, and her not-very-helpful mother, Chloe tries to maintain balance and harmony on Earth and in her everyday life. But someone in the community has an eye toward harnessing her powers for nefarious purposes, which means Chloe needs to dig deep and get her act together before her secret is found out. After all, the universe is depending on her.Force of Nature by Melissa Clark is an utterly unique coming of age story about a teen girl rising to the occasion, even when she feels completely in over her head.

Melissa Clark, New York Times food columnist, web star, and go-to for Instant Pot recipes, now focuses on classic comfort foods with 75 all new recipes--from mac and cheese to spaghetti and meatballs, and pulled pork to shepherd''s pie--that are some of her easiest and most delicious dishes ever.With 75 all new recipes for slow cooker, pressure cooker, and other Instant Pot® settings, Comfort in an Instant is Melissa Clark''s most commercial book ever: she brings her trademark flavor-forward spin to everyone''s favorite dishes- Spicy Turkey Meatloaf, Weeknight Chicken Parm, Baked Eggs and Cheese Grits, Matzo Ball Soup--and for the first time, will focus on weeknight comfort meals--recipes that not only cook quickly, but that are also a snap to prep. Recipes include dietary indications and instructions for cooking on all multi-cooker settings (Pressure Cook, Slow Cook, Saute, etc.) so busy readers can decide whether they want to have their dinner cook throughout the day, ready right when they get home, or in just a few minutes before they sit down to eat. Innovative yet practical, surprising yet approachable, Melissa''s recipes are the new gold standard for flavor and quality.

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef “Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week.  Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.  Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

Praise for Melissa Clark''s Dinner:"The recipes in Melissa Clark’s DINNER are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."—YOTAM OTTOLENGHI “Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.” —PETER MEEHAN “Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!” —MICHAEL SOLOMONOV “Brilliant, vibrant, doable ideas that will change the way you think about dinner. You’ll cook out of this book for years. Empowering.” —DIANA HENRY***From Melissa Clark, the New York Times bestselling author and one of the most beloved food and recipe writers of our generation, comes a comprehensive and practical cookbook. With more than 250 all new recipes and abundant four-color photography, these inherently simple recipes make for the kind of easy cooking that can turn anyone into a better and more confident cook.   Dinner is all about options: inventive, unfussy food with unexpected flavor (and plenty of make ahead ideas, too): a sheetpan chicken laced with spicy harissa; burgers amped with chorizo; curried lentils with poached eggs, to name a few. Here, too, are easy flourishes that make dinner exceptional: stirring charred lemon into pasta, tossing a Caesar-like dressing on a grain bowl, adding fresh ricotta and demerara sugar to stovetop mac and cheese; lavishing a dollop of chili paste just about anywhere.    Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced (and, perhaps jaded) home cook, figure out what to make any night of the week, without settling on fallbacks.  Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone or sit with just a little something else, such as green beans with caper vinaigrette, a citrus salad with olives, coconut rice, or skillet brown butter cornbread. Or maybe all you need is some baguette and the simplest green salad.     Dinner has the range and authority—and the author’s trademark warmth—of an instant classic.

NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant 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 OttolenghiNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library JournalJust 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.

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.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.

Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity. The desserts in The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create Gramercy Tavern’s ultimate desserts. Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.

The New York Times Food columnist and beloved home cooking authority welcomes the next generation of chefs into the kitchen with 100 recipes that are all about what YOU think is good. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND TOWN & COUNTRYWhether you’re new to cooking or you already rock that kitchen, these 100 recipes make it easy to cook what you like, exactly how you like it.    In Kid in the Kitchen, Melissa Clark, who has been cooking with her own kid for years, takes you step-by-step through how to understand and create each dish. These recipes are fun, insanely delicious, and will help you become a confident cook. There are tons of tips and tweaks, too, so you can cook what you want with what you have. Make amped-up breakfasts, sandwiches that slay, noodles and pasta for every craving, plus sheet pan dinners, mix and match grain bowls and salads, one-pot meals, party classics, and the richest, gooiest desserts. This is the fun, easy way to awesome food. Recipes include: Fresh Custardy French Toast • OMG, I Smell Bacon! (spicy and candied, too) • Granola Bar Remix, feat. Cranberry and Ginger • The. Last. Guacamole. Recipe. Ever. • Fast Pho • Garlicky, Crumb-y Pasta • Classic Caesar Salad with Unclassic Cheesy Croutons • Crispy Pork Carnitas Tacos • Mexican Chicken Soup & Chips • Shrimp Scampi Skillet Dinner • Korean Scallion and Veggie Pancakes (Pajeon) • Fluffy Buttermilk Biscuits Put a Spell on You • Rise & Dine Cinnamon Raisin Bread • Buttery Mashed Potato Cloud • Deep Dark Fudgy Brownies • Think Pink Lemonade Bars   Melissa will explain the most helpful kitchen tools and tips, from the proper way to hold a chef’s knife to why you need a Microplane grater right now. She’ll even clue you in on which recipe rules you can break and how to snap amazing food photos to share!

NEW YORK TIMES BESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of Dinner in French.ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & WineMelissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner. Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake. These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible.

Acclaimed New York Times food writer and James Beard Award–winning author Melissa Clark presents her ultimate guide to cooking just about anything, with 175 any-night recipes—plus 150 tested variations—and lessons to make cooking easy, intuitive, and a total joy.Working with a chef’s creativity for flavor and a home cook’s sensibility for ease, Melissa Clark has been one of America’s favorite recipe creators for decades, helping millions make stunningly great food with flair and no fuss.And now, with The Big Book of Dinner she gives you her ultimate treasure trove: all the recipes you need, the ways to riff off of them, and lessons you learn from them along the way to make you a great cook. She shares the building blocks that make these recipes work, so you’ll know exactly how to follow them to perfection, or how to go off-script if you want and to make it your own.With Melissa’s friendly instructions guiding the way, you can take classic Italian-American Meatballs, and switch them up with aromatic spices reminiscent of Middle Eastern kibbe, or use them in an easy sheet-pan dinner with roasted vegetables. Super-quick Sweet and Spicy Chicken with Cumin and Honey can be transformed with ginger and marmalade for a fresh punch, or honey mustard and lemon for a different spin.Throughout, there are signature Melissa favorites like Creamy Corn Pasta with Tomatoes and Chile Flakes, lessons on cooking the perfect steak or nailing a braise every time, plenty of vegetables and plant-based dishes, a baker’s dozen (and then some) of perfect desserts, and beautiful photographs for every recipe.Whether you’re a novice in the kitchen or a longtime cook, a devotee of Melissa’s or just getting to know her, The Big Book of Dinner will be your cooking companion for a lifetime.

Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot®? I Bought One to Find Out," Melissa Clark''s Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone''s favorite countertop appliance.Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee.  Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners. Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark''s most practical book yet.

Written in a tone of suppressed eroticism and infused with surprising revelations of false identities, Find Courtney is a psychological thriller that keeps the reader guessing up to its startling climax.

Alles auf ein Blech, in eine Pfanne oder einen Topf, etwas garen – und schwupp, genießen! So einfach kann köstlich sein! Das beweist die »New York Times«-Foodredakteurin Melissa Clark mit »Dinner in One« in 100 außergewöhnlichen, aber einfachen Rezepten. Damit richtet sie sich besonders an alle Stressgeplagten, die nach Feierabend nicht ums Kochen herumkommen und dabei Abwechslung suchen.