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Melissa Clark - известная авторка кулинарных книг и столповая фигура The New York Times, которая предлагает читателям практичные и доступные рецепты в духе одной посуды, противня или листа противня. В совокупности её работ - «Dinner in French», «Dinner in an Instant» и другие - она демонстрирует подход «без суеты», ориентированный на скорость и удобство, сохраняя при этом богатый вкус и текстуру блюд.
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.
COMFORT IN AN INSTANTWith 75 all-new recipes--50 of which can be made in under an hour start to finish--Melissa Clark brings her easy sophistication to comfort food classics for any electric pressure cooker, multicooker, or Instant Pot.The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious--and with less mess and stress than any other kitchen appliance.
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. Она соединяет уют домашней кухни с современными техниками приготовления, позволяя готовить блюда французской кухни, не требуя длительной подготовки и множества кастрюль.
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.
Recenze restaurace v Andalusii
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), crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens).
KID IN THE KITCHENThe New York Times Food columnist and beloved home cooking authority spins 100 all-new recipes for a robust new audience of home chefs: kids ages 8-14! Melissa Clark, who has more range than any food writer today (and a young daughter to boot), marries the flavors beloved by adult fans of her bestselling cookbooks and her work in the New York Times with recipes that any kid age 8-14 can make and build on, including Brown Butter French Toast, Sweet or Savory Dutch Babies, Burgers with Kimchi Mayo, Gingerbread Snacking Cake, and No-Machine Ice Cream.
Секция»KID IN THE KITCHEN« помогает вовлекать детей от 8 до 14 лет в процесс готовки, предлагая простые и безопасные рецепты для самостоятельной работы.
Melissa Clark сохраняет характерный «home cook» подход: простые ингредиенты, понятные шаги, минимальный набор посуды и максимальная гибкость. В её книгах часто встречаются техники с улыбкой: от добавления жаркого цитрусового аромата к пасте до «пальчиковых» финальных штрихов вроде ложечки кремовой рикотты и кориандра в блюде.
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