Melissa Clark
1949
Food writer and cookbook author Melissa Clark was born and raised in New York. She earned her MFA from Columbia, worked as a professional chef and caterer, and is now a columnist for The New York Times. She has written 32 cookbooks, and has collaborated on books with chefs like Daniel Boulud and White House pastry chef Bill Yosses.
Books
- East of Paris
- High heat
- In the kitchen with a good appetite
- Find Courtney
- Swimming upstream, slowly
- Cooking for your man
- Cook this now
- The coffee book
- The Sweep of the Second Hand
- Pasta
- The Nantucket restaurants cookbook : menus and recipes from the faraway isle
- In the kitchen with a good appetite
- The Coffee Book Melissa Clark
- The instant gourmet
- The sweet bread machine cookbook
- From Mamas Table To Mine Everybodys Favorite Comfort Foods At 350 Calories Or Less
- The bread machine cookbook
- The hot skin
- A kitchen primer
- Swimming Upstream, Slowly
- Cooking with Faith
- Chef, Interrupted
- Champagne & Caviar
- The Ice Cream Machine Cookbook
Author data: Open Library