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• by:
• Clark, Melissa

For the past decade, Melissa Clark has made a name for herself by doing one thing very adeptly: making chefs’ recipes accessible to home cooks, whether through coauthoring books with the likes of David Bouley and Daniel Boulud or writing “The Chef” columns and other articles in the New York Times. Melissa is a genius at discovering what’s really great about a chef’s recipe, then simplifying it—keeping the part where the recipe is inventive and delicious, and then interrupting the chef when it gets out of hand.

The result—this book—is a remarkable combination of creative cuisine and real-life practicalities, and Chef, Interrupted offers a fantastic panoply of mouthwatering dishes. From salads like Suzanne Goin’s Arugula-Mint Salad with Apricots and Cumin to fish like Christian Delouvrier’s Roasted Cod with Brandade Potatoes, from Jonathan Waxman’s Pollo al Forno with Panzanella to Tom Douglas’s Citrus-Braised Pork Shank with Bread-Crumb Gremolata, from Bill Telepan’s Heirloom Pea Pancakes with Smoked Salmon and Crème Fraîche to Claudia Fleming’s Goat Cheese Cake with Thyme-Macerated Raspberry Compote—this is restaurant food that you can really and truly make at home.

Melissa Clark is the author or coauthor of sixteen cookbooks, including The Last Course with Claudia Fleming, East of Paris with David Bouley, and The Modern Vegetarian Kitchen with Peter Berley, which won awards from both the James Beard Foundation and the International Association of Culinary Professionals. She has written about food in dozens of magazines and newspapers. She lives in Brooklyn.