Food writer and cookbook author Melissa Clark was born and raised in New York. She earned her MFA from Columbia, worked as a professional chef and caterer, and is now a columnist for The New York Times. She has written 32 cookbooks, and has collaborated on books with chefs like Daniel Boulud and White House pastry chef Bill Yosses.
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Cooking, American Cooking, Automatic bread machines, Fiction, Bread, Coffee, Cookery, International cooking, Quick and easy cooking, Austrian Cooking, Barbecuing, COOKING / General, Caviar, Champagne (Wine), Comfort food, Cookery (Coffee), Cookery (Pasta), Cooking (Coffee), Cooking (Pasta), Cooking (pasta), Cooking / American / Southern States, Cooking / General, Cooking / Wine, Cooking : Health & Healing - General, Cooking, AmericanID Numbers
- OLID: OL181985A
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| February 28, 2016 | Edited by Hemanth Kumar | Author bio & photo |
| February 28, 2016 | Edited by Hemanth Kumar | Added new photo |
| September 7, 2008 | Edited by RenameBot | fix author name |
| September 6, 2008 | Edited by RenameBot | fix author name |
| April 1, 2008 | Created by an anonymous user | initial import |