Dinner: Changing the Game: A Cookbook Kindle Edition

I would love to recommend this cookbook, but I sadly cannot. I love cookbooks and cook 5 nights a week. This one caught my eye for its beautiful photographs and interesting-sounding recipes that were quick enough to make on weeknights. I’ve made: Sweet Garlic Chicken-the recipe calls for one lemon, quartered. The final step of the recipe instructs the cook to sprinkle juice from the “remaining” lemon wedges, but they are not mentioned anywhere else in the recipe. I decided to put half in with the chard stems and it turned out to be a tasty dish. Seared Duck Breasts with Plums and Garam Masala- no issues and absolutely delicious. Seared Sausage & Rhubarb with Swiss Chard-no issues and a very good recipe. Miso Glazed Salmon-the glaze was excessive and too sweet, but no recipe issues. Farro Pasta with Zucchini, Mint, and Ricotta Salata-neither the list of ingredients nor the recipe include mint, but it does call for thyme. I split the difference and used ½ each. My version was fine. Mapo Tofu with Mushrooms and Pork-the recipe has you grind toasted Sichuan peppercorns, but then never calls for them to be added to the dish. I’m making this tonight, which prompted this review! Red Curry & Coconut Tofu with Cherry Tomatoes and Green Beans-neither the list of ingredients nor the recipes mention cherry tomatoes. I didn’t add any and the recipe was good. Shredded Tofu with Spicy Ground Chicken and Edamame-no issues and a delicious recipe. My husband suggested serving it in lettuce wraps. Roasted Carrots with Walnuts, Feta, and Dill-no recipe issues and delicious (I subbed the mint for the dill as suggested by the recipe). As you can see, most of the recipes, after you figure out what’s missing, are good. After searching fruitlessly for an errata page, I contacted the author via Facebook and have not received a reply. I think an error rate of 4 out of 9 recipes tried to date is unacceptably high for what would otherwise be a highly recommended book. If you are a less-experienced cook, be prepared for some frustration with this one. Also, as others have noted, most recipes do need a side dish, so plan accordingly.

As a working mother of a five-month-old daughter, I need tasty recipes that I can get on the table in a reasonable amount of time.Melissa Clark has yet to let me down.Confession: I'm a long-time fan of Clark's. My husband and I own two of her other cookbooks and frequently make her recipes from The New York Times' Cooking website. Some of those recipes (or similar versions) appear in this book, such as the anchovy chicken and the spicy pork noodles with ginger and bok choy. The anchovy chicken achieves maximum flavor from minimal effort and is a frequent weeknight dish, while the noodles are more of a tasty weekend project.Most of the recipes, however, are new to me. The spicy Mexican Tortilla soup was the answer to my long search for an authentic-tasting version on a weeknight time frame, made easier by purchasing pre-made tortilla strips. (Passed muster with Mexican husband!)The jalapeño-honey skirt steak was another winner that came together quickly and gave sweet heat to an old favorite.Since we've only had this book for three days, I look forward to cooking my way through the rest of it, although her time frames for certain recipes are perhaps a little optimistic for all but very experienced chefs. Clark's introduction is fairly candid about the fact that time estimates are aspirational until you've cooked something a few times and suggests wine as a way to zen out and embrace the process. (Yes, please.)As for ingredients? Some of them (sumac,Pomegranate molasses) probably aren't in your pantry. However, Clark usually mentions substitutions, and an ingredient will frequently be used in more than one recipe. Push yourself! It's worth it!After all, the title is "Changing the Game," not "Same old stuff."

My wife and I went to hear Melissa Clark read from her new book, Dinner: Changing The Game at a local Barnes & Nobles. I had never gone to a reading of a cookbook author but was pleasantly surprised when she read her "Inttoduction" to her book. She explained how the process of cooking a meal, during the work week should be an opportunity to have a glass of wine, while preparing a dinner that you might only experience in a restaurant. However she emphasized that the cooking process should be both relaxing and enjoyable. Over the last few weeks, my wife and I have had more fun cooking in our kitchen making one exceptional dinner after another. We have made over 10 different dishes ranging from Miso Glazed Salmon to learning how to spatchcock a chicken and making Chicken & Grapes! This was my first experience cutting through the bird's backbone and opening it up to make it cook faster. It was also the first time we carmelized grapes! The roasted chicken with its unique seasoning was fantastic! Ms. Clark uses certain ingredients in many of her recipes: Asian Fish Sauce,Sumac, White Miso and fresh ginger( just a few of the many new ingredients we have added and had to replenish as we explore her cookbook). Instead of dining out, my wife and I have been loving our new cooking life together! When my friends are celebrybirtgdays or if I want to give them the perfect gift, I've been sending them this wonderful cookbook!

We were gifted this book having just had a baby, it has been amazing! Most recipes use only one dish too cook in and only take a short while to make. Unlike the reviewer who said it's fit the American market I completely disagree. If your a modern cook who enjoys trying new things for dinner - get this you won't regret it.

I bought this book as it was the 'book of the month' for a cookery group I subscribe to. Wow o wow, this book is amazing. I love Melissa Clark, can't quite believe I've missed out on her up until now. Her flavour combinations are amazing. Truly amazing. Who would think of paring chicken with roasted grapes ??? Anyone interested in flavour should buy this book.

This is one of my favourite cookbooks - MK has great flavour pairings and these recipes are generally very easy to make! The one downside for me is that all the recipes are too salty - I generally use half the amount of salt suggested (or less), which is why this hasn't got 5 stars from me.

This is probably the best cookbook I own now. Everything we've made is delicious and the recipes are generally easy to follow. Between me and my wife, we have made more recipes out of this book than any other recipe book I own, and will be making most of them again. HIGHLY recommended.

I borrowed this cookbook from the library, and by the time I got to the recipe for turkey legs with cranberry às a sheet pan dinner I had to have my own copy. I read cookbooks as a hobby and I have about 1000 at home and now 1001. Melissa Clark is a well known and in my view, excellent writer for the NYT. The recipes are in the easy to medium range, achievable by any family that cooks. They are healthy tasty and well described. You won't be disappointed. And the photos are superb!