Photo by: Epicurious
Melissa Clark
WALDY MALOUF is the chef and co-owner of Beacon Restaurant in New York City and Stamford, Connecticut. Acclaimed for his work at some of Manhattan’s most high-profile restaurants, including the Four Seasons and the Rainbow Room, he has been named a Great Chef of New York many times by the James Beard Foundation. His first cookbook, The Hudson River Valley Cookbook, was nominated for an IACP/Julia Child Cookbook Award. He lives in New York City and Stamford, Connecticut.
MELISSA CLARK is the author of twelve cookbooks, including the 2001 James Beard winner The Modern Vegetarian Kitchen. She contributes regularly to the New York Times, Food & Wine, and Travel and Leisure. She lives in Brooklyn, New York.
Books by Melissa Clark
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Published by Crown Publishing Group
Bromberg Bros. Blue Ribbon Cookbook
Better Home CookingWhen the first Blue Ribbon restaurant opened in 1992 in downtown Manhattan, it ushered in a new era in dining, one where reservations aren't taken and delicious food—dressed up or down—comes out of the same kitchen. On a menu suited to satisfy every craving, Herb Roasted Chicken with Lemon and Sage, a favorite with neighborhood regulars, shares equal billing with Beef Marrow Bones with Oxtail Marmalade, the late-night dish most often requested by the celebrity-chef crowd. After...
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Published by Random House Publishing Group
The Deen Bros. Take It Easy
Quick and Affordable Meals the Whole Family Will LoveSample Recipes Available on TasteBook
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