Melissa Clark is an American food writer, cookbook author and New York Times columnist.
10 Facts About Melissa Clark
1.
2.
Melissa Clark is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP for her work.
3.
Melissa Clark is a third-generation Brooklynite and grew up in the Ditmas Park neighborhood.
4.
Melissa Clark's parents were avid home cooks, influenced by Julia Child.
5.
Melissa Clark attended Stuyvesant High School and then Barnard College, where she studied English and history and wrote a thesis on the role of food in Don Quixote.
6.
Melissa Clark graduated in 1990, and in 1994 earned an MFA from Columbia University, where she took a food-writing class taught by Betty Fussell.
7.
Melissa Clark has described herself as "an advocate for the home cook" and "the voice of the home cook" in interviews.
8.
Melissa Clark's most favored ingredient is anchovies, which she praises for their versatility.
9.
Melissa Clark has written more than 40 cookbooks, including Braise: A Journey Through International Cuisine, with Daniel Boulud; East of Paris with David Bouley; The Last Course: The Desserts of Gramercy Tavern with Claudia Fleming, the former pastry chef at Gramercy Tavern in New York; and Cook This Now, which focuses on seasonal cooking.
10.
In 2019, Clark hosted a podcast series, Weeknight Kitchen with Melissa Clark, produced by The Splendid Table.