- Hardcover: 416 pages
- Publisher: Hachette Books (Oct. 4 2011)
- Language: English
- ISBN-10: 1401323987
- ISBN-13: 978-1401323981
- Product Dimensions: 19.4 x 3.2 x 24.5 cm
- Shipping Weight: 839 g
- Average Customer Review: 1 customer review
- Amazon Bestsellers Rank: #187,265 in Books (See Top 100 in Books)
Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make Hardcover – Oct 4 2011
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"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."―Gwyneth Paltrow, author of My Father's Daughter
"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."―Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com
About the Author
Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular "A Good Appetite" Dining Section column), Bon Appetit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's "The Takeaway." Clark has written 22 cookbooks, including Braise with Chef Daniel Boulud; The Last Course with former Gramercy Tavern pastry chef Claudia Fleming; The Deen Family Cookbook with Paula Deen; and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.See all Product description
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She does awesome videos and so I can't imagine her giving the okay to this book. It just so boring. So not her.
Most helpful customer reviews on Amazon.com
Everything I've made from the book has been easy to follow and really good. They often get tagged for a repeat which doesn't happen all that often. I also really like the notes at the end of the recipe that allows for customizations and such.
One thing that I don't love is that the organization of the book makes the recipes a bit less accessible. Now that I'm in California, the seasonal divisions make less sense for me, and I frequently make kale recipes in the summer as well as in the fall/winter. I think I'd prefer an ingredient-centric organization cross-referenced with seasonal menus as suggestions.