TASTE Live at Rizzoli with Melissa Clark (TICKETED)

Rizzoli Bookstore

TASTE LIVE at Rizzoli invites you to celebrate The Big Book of Dinner by New York Times bestselling author Melissa Clark.

TASTE Live at Rizzoli welcomes the New York Times bestselling author Melissa Clark to celebrate her new book The Big Book of Dinner: Recipes and Rules (and How to Break Them). Clark distills decades of cooking and recipe-writing into her most comprehensive cookbook yet, featuring 175 clear, reliable recipes and 150 tested variations.Hosted by Matt Rodbard and recorded live for <a href="https://tastecooking.com/category/the-taste-podcast/" title="https://tastecooking.com/category/the-taste-podcast/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">This Is TASTE</a> followed by a signing.PLEASE NOTE: RSVPs are encouraged but not required. Seating is limited and will be first come, first served. Doors open at 4:30 pm.Can't attend? <a href="https://www.rizzolibookstore.com/product/big-book-dinner-recipes-and-rules-and-how-break-them" title="https://www.rizzolibookstore.com/product/big-book-dinner-recipes-and-rules-and-how-break-them" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Order your signed copy here</a> (please specify that you would like it signed in the comments box at checkout).

As one of America’s most trusted voices in home cooking, New York Times food writer, multiple James Beard and IACP Award winner, and bestselling author Melissa Clark has spent decades influencing the way millions of people cook. Through her beloved New York Times column, “A Good Appetite” and bestselling books including Dinner in One: Changing the Game and Dinner in French, Clark has inspired home cooks to make vibrant, flavorful food with ease.Now, with THE BIG BOOK OF DINNER: Recipes and Rules (and How to Break Them), Clark distills decades of cooking and recipe-writing into her most comprehensive cookbook yet, featuring 175 clear, reliable recipes and 150 tested variations. With each recipe, Clark offers a foolproof version, thoroughly tested variations, and practical “rules” that explain which techniques are essential and where there’s room to improvise. Clark gives home cooks the confidence to substitute ingredients, adapt to what’s in the pantry, and follow inspiration without sacrificing great results.Easy, crowd-pleasing meatballs can be reimagined with the aromatic spices reminiscent of Middle Eastern kibbe, Sweet and Sour Glazed Meatballs, or Italian American Meatballs. Super-quick Sweet and Spicy Chicken with Cumin and Honey transforms just as easily with ginger and marmalade or honey mustard and lemon, demonstrating how a single go-to recipe can become many.Throughout the book there are also lessons on mastering techniques such as cooking the perfect steak and braising; an abundance of vegetable-forward and plant-based dishes; more than a baker’s dozen of irresistible desserts; and stunning photography accompanying every recipe.Created for everyone from home cooks to seasoned home chefs, and for lifelong Melissa Clark fans to first-time readers, THE BIG BOOK OF DINNER is an indispensable kitchen companion that will inspire a lifetime of intuitive, creative, and most importantly, delicious cooking.

Photo Credit: Amy DickersonMelissa Clark is the New York Times bestselling author of Dinner in One, as well as Dinner: Changing the Game, Dinner in an Instant, Comfort in an Instant, Kid in the Kitchen, and Dinner in French. She is a staff writer for The New York Times Food section, where she writes their daily newsletter, and her wildly popular food column, "A Good Appetite." The winner of multiple James Beard and IACP awards, Melissa earned an MFA in writing from Columbia, and her work has been selected for The Best American Food Writing.

Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, a Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards.

TASTE Live at Rizzoli with Melissa Clark (TICKETED)

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TASTE Live at Rizzoli with Melissa Clark (TICKETED)

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Rizzoli Bookstore

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