Melissa Clark

Author Profile

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she writes for such publications as the New York TimesBon AppetitFood & Wine, and Martha Stewart. She also just finished a cookbook with essays based on her popular New York Times Dining section column, A Good Appetite. Entitled In the Kitchen with A Good Appetite, it will be published in September by Hyperion.

In addition, Clark has written 29 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs including Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming (The Last Course), and Bruce and Eric Bromberg (The Blue Ribbon). A book of dessert recipes, The Perfect Finish, written with White House pastry chef Bill Yosses, is forthcoming this June. Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their toddler daughter Dahlia, and their formerly cosseted cat. (http://melissaclark.typepad.com/blog/)

Photograph, Matthew Bensen

Website: http://melissaclark.typepad.com/blog/
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Cookbooks by Melissa Clark