Melissa Clark
Free Cooking Demo and Cookbook Signing: James Beard award-Winning Author
James Beard Award-winning food writer Melissa Clark visited the Xhibition Kitchen with her new book of recipes, "Cook This Now." The cookbook is based on seasonal cooking so Clark prepared a spicy three meat chili as well as honey whole wheat corn bread with fresh autumn ingredients
Cook This Now By Melissa Clark
About the Author: Melissa Clark is a James Beard Foundation award winner, writes about cuisine, wine, and travel for numerous publications, including the New York Times (where she writes the enormously popular “A Good Appetite” Dining Section column), Bon Appétit, Food & Wine, Martha Stewart and the new web site Guilt Taste. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on THE COOKING CHANNEL’S HIT SHOW FOODOGRAPHY. Clark has written 32 cookbooks, including Braise with 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.
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