--- product_id: 40179487 title: "Dinner: Changing the Game: A Cookbook" price: "S/.104" currency: PEN in_stock: true reviews_count: 9 url: https://www.desertcart.pe/products/40179487-dinner-changing-the-game-a-cookbook store_origin: PE region: Peru --- # Dinner: Changing the Game: A Cookbook **Price:** S/.104 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Dinner: Changing the Game: A Cookbook - **How much does it cost?** S/.104 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.pe](https://www.desertcart.pe/products/40179487-dinner-changing-the-game-a-cookbook) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Dinner: Changing the Game: A Cookbook [Clark, Melissa, Wolfinger, Eric] on desertcart.com. *FREE* shipping on qualifying offers. Dinner: Changing the Game: A Cookbook Review: Changing the Game is right. Amazing flavors in under an hour. Updated. - High on flavor, low on fuss. Every dish I've made has been made in 30 to an hour from start to finish, not counting any marinating time. Recipes that turned out well and ones that didn't are listed below. Uncommon ingredients include z'atar, sumac, pomegranate molasses, Aleppo pepper, garam masala, and nuoc mam (fish sauce) among others, but if you are timid about these ingredients or can't easily find them, Clark does offer up some substitutions in a number of recipes. So far, my favorite recipes in this book are: — Cuban Flank Steak with Lime and Fresh Mango. The bright, citrus-y garlic marinade is a gorgeous green color that requires a mere 30-minutes to suffuse the flank steak with great flavor. I make flank steak fairly often (it's one of the leaner cuts of beef) and have tried a lot of good recipes, but this has to be my favorite. The flavor profile is just perfect and so very delicious. — Anchovy Chicken with Lemon and Capers. Chicken thighs never had it so good. So good! — Shakshuka. This version is amazing. The goat cheese in it is awesome. I've made this several times. (photo) — Fried Halloumi with Spiced Brussels Sprouts. Really good, easy and super quick. Bread cheese worked just as well as the halloumi for me and was not as salty. (photo) — Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes. I should have thought of this one myself, but if I had, I'd be Melissa Clark. And I'm not. But reading the ingredients in the title is only a little tease as to what emerges as the final dish here. This is as yummy as it sounds. — Green Beans with Caper Vinaigrette. Not your grandmother's green beans. This vinaigrette is an easy way to put some zip into the same old, same old. In addition to these, there are curries, Thai-flavored dishes, really interesting tofu dishes (I might actually get into tofu again!!), pastas, salads, grain bowls, dips (yay for dips), and veggies. No desserts. One that didn't work out as well as I'd hoped: — Sake-Steamed Chicken. Nope. This is not work for me. I followed the recipe, making no substitutions, but did not get the flavor described in the recipe's intro. I regularly make Sake-Steamed Salmon from a Chinese recipe and thought this would be as good as that, but it wasn't. — Roast Turkey Breast with Rosemary and Anchovies had some good flavor in spots. In spots, because the paste that gets rubbed all over the breast before roasting was too clumpy to spread evenly over the breast. So there were clumps of flavor rather than flavor in every bite. I might try mashing it better (although I thought I had done a pretty good job of that) or spreading it underneath the breast skin where it might spread over the turkey more evenly while roasting. For some reason, the directions were not as clear as Clark's usual, very understandable style. One thing that I DON'T like about the book; The index. I went looking for a dressing that is used in one of the recipes I saw as part of the recipe for Roasted Winter Vegetable Salad with Kale and Thai Lime Dressing. There is no Dressing category, no Winter category, no Roasted. There is a Lime category and also a Vegetable category, but this recipe made it to neither of those. Someone did not do the best job on the index for sure, but I can't really ding a whole star for that when the recipes are so darn good. I highly, highly recommend this book if you are looking to rev up your dinners to new levels. The worst part is trying to decide what to make. This is one of those books you want to cook the whole way through. Review: A new favorite, go to cookbook - I love cookbooks, and Melissa Clark's latest really is revolutionizing dinner. I consider myself an experienced (though by no means professional) cook, and I find her recipes inventive, inspirational, and easy to follow. The writing is clear, the ingredients are readily available, and the results are as beautiful as the photography. I am obsessed with this book. That said, this is not a cookbook for beginning cooks or the timid. One of the things I love about this book is that Clark pushes the envelope in unexpected and delicious ways. You need just a bit of an adventurous palate to enjoy this, but if you're willing to push the boundaries just a bit, you will be well-rewarded. The food within these pages is delicious. I've made the faux-tandoori chicken, the cumin spiced meatballs, and the sausage with rhubarb (though I subbed apples due to seasonality) and swiss chard. All were as delicious as I expected. Clark's recipes are well-spiced, which doesn't mean that they necessarily have lots of heat (i.e. chilies or cayenne pepper). Rather, she likes playing with warm spices (garam masala, cumin, cloves, all spice, ginger, garlic) as a way of bringing out unexpected flavors from even everyday ingredients. One more benefit of this book is her ability to let the cook know in advance when recipes can be paused, which stages can be done ahead, or how well something freezes. These tips are perfect for busy homes, and I haven't been led astray yet. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | 0553448234 | | Best Sellers Rank | #22,026 in Books ( See Top 100 in Books ) #5 in U.S. Regional Cooking, Food & Wine #11 in Quick & Easy Cooking (Books) | | Customer Reviews | 4.7 4.7 out of 5 stars (930) | | Dimensions | 8.2 x 1.24 x 10.21 inches | | Edition | Illustrated | | ISBN-10 | 9780553448238 | | ISBN-13 | 978-0553448238 | | Item Weight | 3.58 pounds | | Language | English | | Print length | 400 pages | | Publication date | March 7, 2017 | | Publisher | Clarkson Potter | ## Images ![Dinner: Changing the Game: A Cookbook - Image 1](https://m.media-amazon.com/images/I/91egSNEKSZL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Changing the Game is right. Amazing flavors in under an hour. Updated. *by C***E on October 1, 2017* High on flavor, low on fuss. Every dish I've made has been made in 30 to an hour from start to finish, not counting any marinating time. Recipes that turned out well and ones that didn't are listed below. Uncommon ingredients include z'atar, sumac, pomegranate molasses, Aleppo pepper, garam masala, and nuoc mam (fish sauce) among others, but if you are timid about these ingredients or can't easily find them, Clark does offer up some substitutions in a number of recipes. So far, my favorite recipes in this book are: — Cuban Flank Steak with Lime and Fresh Mango. The bright, citrus-y garlic marinade is a gorgeous green color that requires a mere 30-minutes to suffuse the flank steak with great flavor. I make flank steak fairly often (it's one of the leaner cuts of beef) and have tried a lot of good recipes, but this has to be my favorite. The flavor profile is just perfect and so very delicious. — Anchovy Chicken with Lemon and Capers. Chicken thighs never had it so good. So good! — Shakshuka. This version is amazing. The goat cheese in it is awesome. I've made this several times. (photo) — Fried Halloumi with Spiced Brussels Sprouts. Really good, easy and super quick. Bread cheese worked just as well as the halloumi for me and was not as salty. (photo) — Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes. I should have thought of this one myself, but if I had, I'd be Melissa Clark. And I'm not. But reading the ingredients in the title is only a little tease as to what emerges as the final dish here. This is as yummy as it sounds. — Green Beans with Caper Vinaigrette. Not your grandmother's green beans. This vinaigrette is an easy way to put some zip into the same old, same old. In addition to these, there are curries, Thai-flavored dishes, really interesting tofu dishes (I might actually get into tofu again!!), pastas, salads, grain bowls, dips (yay for dips), and veggies. No desserts. One that didn't work out as well as I'd hoped: — Sake-Steamed Chicken. Nope. This is not work for me. I followed the recipe, making no substitutions, but did not get the flavor described in the recipe's intro. I regularly make Sake-Steamed Salmon from a Chinese recipe and thought this would be as good as that, but it wasn't. — Roast Turkey Breast with Rosemary and Anchovies had some good flavor in spots. In spots, because the paste that gets rubbed all over the breast before roasting was too clumpy to spread evenly over the breast. So there were clumps of flavor rather than flavor in every bite. I might try mashing it better (although I thought I had done a pretty good job of that) or spreading it underneath the breast skin where it might spread over the turkey more evenly while roasting. For some reason, the directions were not as clear as Clark's usual, very understandable style. One thing that I DON'T like about the book; The index. I went looking for a dressing that is used in one of the recipes I saw as part of the recipe for Roasted Winter Vegetable Salad with Kale and Thai Lime Dressing. There is no Dressing category, no Winter category, no Roasted. There is a Lime category and also a Vegetable category, but this recipe made it to neither of those. Someone did not do the best job on the index for sure, but I can't really ding a whole star for that when the recipes are so darn good. I highly, highly recommend this book if you are looking to rev up your dinners to new levels. The worst part is trying to decide what to make. This is one of those books you want to cook the whole way through. ### ⭐⭐⭐⭐⭐ A new favorite, go to cookbook *by H***K on October 23, 2017* I love cookbooks, and Melissa Clark's latest really is revolutionizing dinner. I consider myself an experienced (though by no means professional) cook, and I find her recipes inventive, inspirational, and easy to follow. The writing is clear, the ingredients are readily available, and the results are as beautiful as the photography. I am obsessed with this book. That said, this is not a cookbook for beginning cooks or the timid. One of the things I love about this book is that Clark pushes the envelope in unexpected and delicious ways. You need just a bit of an adventurous palate to enjoy this, but if you're willing to push the boundaries just a bit, you will be well-rewarded. The food within these pages is delicious. I've made the faux-tandoori chicken, the cumin spiced meatballs, and the sausage with rhubarb (though I subbed apples due to seasonality) and swiss chard. All were as delicious as I expected. Clark's recipes are well-spiced, which doesn't mean that they necessarily have lots of heat (i.e. chilies or cayenne pepper). Rather, she likes playing with warm spices (garam masala, cumin, cloves, all spice, ginger, garlic) as a way of bringing out unexpected flavors from even everyday ingredients. One more benefit of this book is her ability to let the cook know in advance when recipes can be paused, which stages can be done ahead, or how well something freezes. These tips are perfect for busy homes, and I haven't been led astray yet. ### ⭐⭐⭐⭐⭐ Interesting Yet Practical *by J***M on October 24, 2025* I haven’t even made it through the chicken section of this cookbook yet, and it’s already climbed to the top of my favorites list. The recipes are a perfect blend of practical and slightly exotic — interesting enough to feel special, but still completely doable. Since I love to cook, I already have most of the ingredients on hand (pomegranate molasses, limes, anchovies, and a few esoteric spices), but some of the recipes may require a trip to the store. Just for the chicken recipes, this cookbook is a worthwhile investment! --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.pe/products/40179487-dinner-changing-the-game-a-cookbook](https://www.desertcart.pe/products/40179487-dinner-changing-the-game-a-cookbook) --- *Product available on Desertcart Peru* *Store origin: PE* *Last updated: 2026-04-22*