商品簡介
"A journal-style narrative about the author's first year of feeding her family seasonally, sustainably, and sumptuously -- eating real, fresh, whole, non-processed foods, choosing local and seasonal and sustainable whenever possible, and eschewing factory meats and overfished seafood. But also about eating well and not making herself crazy. This will be a look at her choices, how she succeeds and fails, and most importantly, what she's choosing to cook. Including approx. 135 recipes"--
作者簡介
Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including theNew 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 inBest Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's "The Takeaway." Clark has written 22 cookbooks, includingBraise 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.
