Works by
Melissa Clark
(Writer)

• Y'all Come Eat (2008)
  Get ready for amazing recipes that will entice anyone to clear off the kitchen table and have a few people over. Bobby and Jamie Deen's newest one-of-a-kind cookbook is bursting with flavorful recipes for good eats around the dinner table with family, a pre-game cookout, or a potluck rich with food for half the neighborhood.

• Jamie Deen with Melissa Clark
  You've seen the Deen brothers, Jamie and Bobbie, on their Food Network show Road Tasted. You've heard about them from their beloved mom, cookbook author and Food Network Host Paula Dean. Now, take a vicarious road trip with these good-old-boy charmers and learn how to make their tastiest regional recipes yourself. More than a cookbook, this is a slice of life, packed with more than 100 fabulous recipes inspired by foods Jamie and Bobby have tasted during their travels, plus inspiring color photos, snapshots of the brothers “on the road,” and personal stories about growing up in the South.

• Cooking for Your Man (2006) by Yolanda Banks and Melissa Clark
  From helping out in the kitchen as a flour-smudged little girl to delighting her pro quarterback husband with a tasty repertoire of lovingly prepared dishes, Yolanda Banks has spent a lifetime perfecting the art of the home-cooked meal. In Cooking for Your Man, she shares a collection of wide-ranging recipes that any woman can dip into to spoil her husband, family, and friends on special occasions or as everyday treats.
  
  Yolanda’s recipes reflect her Midwestern roots as well as her worldly and cosmopolitan sides. There are comfort-food favorites (Mom’s Fried Chicken and Meat Lovers’ Lasagna); light fare with a hint of the exotic (Asian Steak Salad with Spicy Vinaigrette and Spicy Latin Fish Stew); tried-and-true classics handed down from her family (Uncle D’s Saturday Waffles and Ma Duke’s Chili); and great game-day snacks (Spinach Salmon Spring Rolls and Jamaican Jerk Chicken Wings). The recipes are preceded with entertaining anecdotes on their origins as well as helpful preparation hints. Sidebars throughout contain information on special techniques and ingredients, as well as serving suggestions and drink recipes, for everything from a Peachtini to Mango Iced Tea.
  
  Because the recipes in Cooking for Your Man have passed the rigorous “Tony test,” readers can be sure every course, from appetizers and salads to soups and stews, hearty entrees to luscious desserts, will be cheered by even the most finicky husband, boyfriend, dad, or brother. Illustrated with color photographs of a selection of the mouthwatering dishes as well as charming family photos, Cooking for Your Man sacks fussy, time-consuming food and turns any home cook into an MVP.

• The Skinny: How to Fit into Your Little Black Dress Forever (2006) by Melissa Clark and Robin Aronson
  If your two favorite girlfriends wrote a hilarious, insightful book about how to look and feel fabulous without denying yourself the pleasure of great food, it would look just like this! The authors bring their unique perspectives (girl-about-town and mother of twins) to show how, whatever your lifestyle, you can balance eating smart and eating rich, and still look amazing in that little black dress. No strict rules, no boring talk about glycemic index, just savvy advice, complete meal plans, and more than 75 amazing recipes, plus an emergencies-only The Little Black Dress Diet-how to eat when you absolutely must fit into your dress by the weekend.

• Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home (2005)

• Cooking with Faith: 125 Classic and Healthy Southern Recipes (2004) by Faith Ford with Melissa Clark
  Beloved comic actress Faith Ford puts a fresh and healthy new spin on down-home cooking with 125 updated Southern classics and traditional favorites cooked by three generations of her family. You wouldn't know it by looking at her -- either during her years as Corky Sherwood on CBS's Murphy Brown or now on her hit ABC comedy Hope & Faith -- but Faith Ford loves to eat.
  
  Growing up in Pineville, Louisiana, Faith learned how to cook the great Southern classics from her mother and grandmother: Old-Fashioned Smothered Chicken, Mom's Smoky Beef Brisket, Southern-Style Fried Catfish, Cora's Skillet Candied Sweet Potatoes, Snap Beans and New Potatoes, Buttermilk Biscuits, Fluffy Lemon Icebox Pie, and more.
  
  Then, at age seventeen, she left Pineville for a modeling and acting career in New York City and later Los Angeles. She longed for the comforting foods of home but sought to adapt them to match her new, California, health-conscious sensibility. Thus began a lifetime of experimentation in the kitchen, developing healthier versions of foods from her childhood by cooking with olive oil; incorporating loads of vegetables -- staples on the family farm in Louisiana -- into every meal; oven-frying; and using chopped fresh herbs for maximum flavor.
  
  The delicious results -- Golden Crispy Oven-Fried Chicken; Broiled Red Snapper with Olives, Onions, and Tomatoes; Grilled Veggie Po' Boys; Dilled Egg White Salad; Green Beans Braised with Balsamic Vinegar and Soy Sauce; Asparagus with Tarragon Vinaigrette; Peaches-n-Creamy Shake; and Sweet Summer Melon-Mint Salad -- regularly wow friends in Los Angeles and have even won over Mom and the folks back home.
  
  An inspired combination of the best of both worlds -- the homespun, heirloom dishes Faith grew up on (because every once in a while you need to indulge and only the "real thing" will do) and her own healthier, more modern versions and creations -- Cooking with Faith is also about the bonds that grow between family and friends as they spend time together in the kitchen. After all, says Faith, "well-made food is an experience. It's about taking pride in what you eat. It's a remedy for an increasingly fast-food-reliant society -- I mean, how can you be that much in a hurry?"

• Fresh Food Fast (2004) with Peter Berley

• East of Paris: The New Cuisines of Austria and the Danube (2003) with David Bouley
  David Bouley, universally praised as one of the most important chefs cooking today, shares his recipes from Austria and other regions of the Danube in this stunning, beautifully illustrated, one-of-a-kind cookbook.
  
  East of Paris embraces Austrian culture, lifestyle, and -- above all else -- the new Austrian cuisine, as interpreted by the renowned David Bouley. Praised as one of the top chefs in the world, Bouley, in collaboration with executive chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine is truly unique, capturing the peak flavor in its ingredients, combining classic techniques and influences from around the world, and translating them into a culinary language with an Austrian gestalt.
  
  All of the recipes here have been prepared for the home cook; some are from Bouley and Lohninger's own repertoire, and some are reinvented traditional dishes that have been made in Austrian homes for generations. Featuring extraordinary photographs by Thomas Schauer, East of Paris introduces readers to a refined cuisine that draws on Austrian cooking, is prepared with the highest standards, and goes well beyond the culinary canon.

• High Heat: Grilling and Roasting Year-Round with Master Chef Waldy Malouf (2003) with Waldy Malouf
  Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the wether or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
  
  The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required. Even so, you will discover a rich range of imaginative combinations from the home kitchen of a gourmet chef—Flank Steak with Rosemary and Roasted Garlic, Loin of Pork with Apples and Bitter Chocolate, Crisp Spicy Chicken Wings, Whole Red Snapper with Baby Fennel and Niçoise Olives—all tailored for indoor or outdoor perfection. Breads (Grilled Bruschetta with Toppings, Thin-Crust Pizza with Asparagus and Prosciutto), soups (Charred Yellow Tomato Soup, Caramelized Cauliflower Soup), salads (Arugula Salad with Crisp Fingerling Potato Chips, Sweet Tomato and Bocconcini Salad with Scallions), vegetables (Smoky Corn Succotash, Mediterranean Stuffed Zucchini with Cilantro-Yogurt Sauce), and even desserts (Nectarine and Almond Crostadas, Chocolate Angel Food Cake with Roasted Brandied Strawberries and Chocolate Sauce) find a home in the range or on the grill.
  
  A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.

• The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle (2001) with Samara Farber Mormar
  The Nantucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island’s finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants include: American Seasons, The Chanticleer, Kendrick’s, The Boarding House, 21 Federal, and more.
  
  This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.
  
  As you flip through the pages you’ll instinctively think if that eternal vacation-time question: Where should we go for dinner? Now, instead, you can think: What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.

• The Last Course: Desserts of Gramercy Tavern (2001) with Claudia Fleming

• Modern Vegetarian Kitchen (2000) with Peter Berley

• Champagne & Caviar (19999) with Bill Milne

• Ice Cream (1999)

• Mary Engelbreit’s Sweet Treats Dessert Cookbook (1999) with Judith Sutton

• Sylvia’s Soul Food Family Cookbook (1999) with Sylvia Woods

• The Finer Things: Caviar and Champagne (1999) with Michael Friedman

• The Ice Cream Machine Cookbook (1999)
  Over 75 luscious recipes for ice creams, frozen yogarts, sherbets, sorbets and sauces.

• The Vegetarian Times Mediterranean Cookbook (1999)

• A Kitchen Primer (1997)
  The all-in-one basic guide with information on kitchen equipment, ingredients, techniques, recipes, basic cooking terms and more.

• Comfort Food: Pasta (1997)

• The Sweet Bread Machine Cookbook: Luscious Desserts Made in the Bread Machine (1997)
  Scrumptious recipes for quick and easy pastries, sweet breads, coffee cakes, buns, puddings, dessert pizzas and more.

• The Instant Gourmet: Delicious Meals in 20 Minutes or Less (1995)

• The Bread Machine Cookbook: The Essential Guide for Every Bread Machine Owner (1993)
  Delicious recipes for quick and easy breads, rolls, breakfast treats, pizza dough and more.

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