Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a professional 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 in 1994. Since then her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and been selected for the Best American Food Writing of 2007.
Currently, she writes for such publications as the New York Times, Bon Appetit, Food & Wine, and Martha Stewart. Her most recent cookbook with essays, entitled In the Kitchen with A Good Appetite, is based on her popular New York Times Dining section column. She blogs at www.melissaclark.net.
In addition, Clark has written 30 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), Bruce and Eric Bromberg (The Blue Ribbon), and White House pastry chef Bill Yosses (The Perfect Finish). Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000.
Clark had made many television appearances, including as an expert on the Cooking Channel show, Foodography, and as a judge on Iron Chef America. She’s been a frequent guest on the NPR radio show, The Splendid Table, and has appeared on the Leonard Lopate show several times.
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.