---
product_id: 40179487
title: "Dinner: Changing the Game: A Cookbook"
price: "£23.88"
currency: GBP
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.uk/products/40179487-dinner-changing-the-game-a-cookbook
store_origin: GB
region: United Kingdom
---

# Dinner: Changing the Game: A Cookbook

**Price:** £23.88
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Dinner: Changing the Game: A Cookbook
- **How much does it cost?** £23.88 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.uk](https://www.desertcart.co.uk/products/40179487-dinner-changing-the-game-a-cookbook)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef “Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it— Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

Review: Changing the Game is right. Amazing flavors in under an hour. Updated. - High on flavor, low on fuss. Every dish I've made has been made in 30 to an hour from start to finish, not counting any marinating time. Recipes that turned out well and ones that didn't are listed below. Uncommon ingredients include z'atar, sumac, pomegranate molasses, Aleppo pepper, garam masala, and nuoc mam (fish sauce) among others, but if you are timid about these ingredients or can't easily find them, Clark does offer up some substitutions in a number of recipes. So far, my favorite recipes in this book are: — Cuban Flank Steak with Lime and Fresh Mango. The bright, citrus-y garlic marinade is a gorgeous green color that requires a mere 30-minutes to suffuse the flank steak with great flavor. I make flank steak fairly often (it's one of the leaner cuts of beef) and have tried a lot of good recipes, but this has to be my favorite. The flavor profile is just perfect and so very delicious. — Anchovy Chicken with Lemon and Capers. Chicken thighs never had it so good. So good! — Shakshuka. This version is amazing. The goat cheese in it is awesome. I've made this several times. (photo) — Fried Halloumi with Spiced Brussels Sprouts. Really good, easy and super quick. Bread cheese worked just as well as the halloumi for me and was not as salty. (photo) — Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes. I should have thought of this one myself, but if I had, I'd be Melissa Clark. And I'm not. But reading the ingredients in the title is only a little tease as to what emerges as the final dish here. This is as yummy as it sounds. — Green Beans with Caper Vinaigrette. Not your grandmother's green beans. This vinaigrette is an easy way to put some zip into the same old, same old. In addition to these, there are curries, Thai-flavored dishes, really interesting tofu dishes (I might actually get into tofu again!!), pastas, salads, grain bowls, dips (yay for dips), and veggies. No desserts. One that didn't work out as well as I'd hoped: — Sake-Steamed Chicken. Nope. This is not work for me. I followed the recipe, making no substitutions, but did not get the flavor described in the recipe's intro. I regularly make Sake-Steamed Salmon from a Chinese recipe and thought this would be as good as that, but it wasn't. — Roast Turkey Breast with Rosemary and Anchovies had some good flavor in spots. In spots, because the paste that gets rubbed all over the breast before roasting was too clumpy to spread evenly over the breast. So there were clumps of flavor rather than flavor in every bite. I might try mashing it better (although I thought I had done a pretty good job of that) or spreading it underneath the breast skin where it might spread over the turkey more evenly while roasting. For some reason, the directions were not as clear as Clark's usual, very understandable style. One thing that I DON'T like about the book; The index. I went looking for a dressing that is used in one of the recipes I saw as part of the recipe for Roasted Winter Vegetable Salad with Kale and Thai Lime Dressing. There is no Dressing category, no Winter category, no Roasted. There is a Lime category and also a Vegetable category, but this recipe made it to neither of those. Someone did not do the best job on the index for sure, but I can't really ding a whole star for that when the recipes are so darn good. I highly, highly recommend this book if you are looking to rev up your dinners to new levels. The worst part is trying to decide what to make. This is one of those books you want to cook the whole way through.
Review: Fantastic and Exciting Home Cooking Recipes - This book is a masterpiece. I cannot stop cooking from it and so far the vast majority of the recipes have been hits or if not totally wow-ing I have been easily able to identify small tweaks that will make them 5-star for our family. The Pea Pesto with Ricotta was super easy and a big hit. I want to eat this on everything. The Vietnamese Ginger Chicken was great, I may substitute bone in thighs next time but that is a personal preference. The roasted Sumac Chicken was also extremely flavorful, I may cut the bird into 8 or 10 parts in the next go to infuse it with more favor from the marinade. Our attempt at the Jalapeño Honey Steak did not go well but I suspect we (or the meat itself) had a hand in its failure. The favor was good but it was tough, I think the skirt steak we used was grass fed and may have been too lean. The Shrimp Bahn Mi was good, I would caution cooks not to over-pulse the shrimp, I think a slightly chunky consistency would make for a better mouth feel. The Coconut Kofte Kebabs were very good. We reduced the amount of coconut in the recipe (my husband is on the fence about coconut in savory preparations so I wanted to hedge my bets) and it still turned out great. I will report back with updates as we plow through more recipes and would love to hear from other cooks on their experiences cooking from the book (caugh caugh, not on how to book looks.)

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #17,389 in Books ( See Top 100 in Books ) #72 in U.S. Regional Cooking, Food & Wine #152 in Quick & Easy Cooking (Books) |
| Customer Reviews | 4.7 out of 5 stars 942 Reviews |

## Images

![Dinner: Changing the Game: A Cookbook - Image 1](https://m.media-amazon.com/images/I/91egSNEKSZL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Changing the Game is right. Amazing flavors in under an hour. Updated.
*by C***E on October 1, 2017*

High on flavor, low on fuss. Every dish I've made has been made in 30 to an hour from start to finish, not counting any marinating time. Recipes that turned out well and ones that didn't are listed below. Uncommon ingredients include z'atar, sumac, pomegranate molasses, Aleppo pepper, garam masala, and nuoc mam (fish sauce) among others, but if you are timid about these ingredients or can't easily find them, Clark does offer up some substitutions in a number of recipes. So far, my favorite recipes in this book are: — Cuban Flank Steak with Lime and Fresh Mango. The bright, citrus-y garlic marinade is a gorgeous green color that requires a mere 30-minutes to suffuse the flank steak with great flavor. I make flank steak fairly often (it's one of the leaner cuts of beef) and have tried a lot of good recipes, but this has to be my favorite. The flavor profile is just perfect and so very delicious. — Anchovy Chicken with Lemon and Capers. Chicken thighs never had it so good. So good! — Shakshuka. This version is amazing. The goat cheese in it is awesome. I've made this several times. (photo) — Fried Halloumi with Spiced Brussels Sprouts. Really good, easy and super quick. Bread cheese worked just as well as the halloumi for me and was not as salty. (photo) — Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes. I should have thought of this one myself, but if I had, I'd be Melissa Clark. And I'm not. But reading the ingredients in the title is only a little tease as to what emerges as the final dish here. This is as yummy as it sounds. — Green Beans with Caper Vinaigrette. Not your grandmother's green beans. This vinaigrette is an easy way to put some zip into the same old, same old. In addition to these, there are curries, Thai-flavored dishes, really interesting tofu dishes (I might actually get into tofu again!!), pastas, salads, grain bowls, dips (yay for dips), and veggies. No desserts. One that didn't work out as well as I'd hoped: — Sake-Steamed Chicken. Nope. This is not work for me. I followed the recipe, making no substitutions, but did not get the flavor described in the recipe's intro. I regularly make Sake-Steamed Salmon from a Chinese recipe and thought this would be as good as that, but it wasn't. — Roast Turkey Breast with Rosemary and Anchovies had some good flavor in spots. In spots, because the paste that gets rubbed all over the breast before roasting was too clumpy to spread evenly over the breast. So there were clumps of flavor rather than flavor in every bite. I might try mashing it better (although I thought I had done a pretty good job of that) or spreading it underneath the breast skin where it might spread over the turkey more evenly while roasting. For some reason, the directions were not as clear as Clark's usual, very understandable style. One thing that I DON'T like about the book; The index. I went looking for a dressing that is used in one of the recipes I saw as part of the recipe for Roasted Winter Vegetable Salad with Kale and Thai Lime Dressing. There is no Dressing category, no Winter category, no Roasted. There is a Lime category and also a Vegetable category, but this recipe made it to neither of those. Someone did not do the best job on the index for sure, but I can't really ding a whole star for that when the recipes are so darn good. I highly, highly recommend this book if you are looking to rev up your dinners to new levels. The worst part is trying to decide what to make. This is one of those books you want to cook the whole way through.

### ⭐⭐⭐⭐⭐ Fantastic and Exciting Home Cooking Recipes
*by E***R on April 9, 2017*

This book is a masterpiece. I cannot stop cooking from it and so far the vast majority of the recipes have been hits or if not totally wow-ing I have been easily able to identify small tweaks that will make them 5-star for our family. The Pea Pesto with Ricotta was super easy and a big hit. I want to eat this on everything. The Vietnamese Ginger Chicken was great, I may substitute bone in thighs next time but that is a personal preference. The roasted Sumac Chicken was also extremely flavorful, I may cut the bird into 8 or 10 parts in the next go to infuse it with more favor from the marinade. Our attempt at the Jalapeño Honey Steak did not go well but I suspect we (or the meat itself) had a hand in its failure. The favor was good but it was tough, I think the skirt steak we used was grass fed and may have been too lean. The Shrimp Bahn Mi was good, I would caution cooks not to over-pulse the shrimp, I think a slightly chunky consistency would make for a better mouth feel. The Coconut Kofte Kebabs were very good. We reduced the amount of coconut in the recipe (my husband is on the fence about coconut in savory preparations so I wanted to hedge my bets) and it still turned out great. I will report back with updates as we plow through more recipes and would love to hear from other cooks on their experiences cooking from the book (caugh caugh, not on how to book looks.)

### ⭐⭐⭐⭐⭐ Interesting Yet Practical
*by J***M on October 24, 2025*

I haven’t even made it through the chicken section of this cookbook yet, and it’s already climbed to the top of my favorites list. The recipes are a perfect blend of practical and slightly exotic — interesting enough to feel special, but still completely doable. Since I love to cook, I already have most of the ingredients on hand (pomegranate molasses, limes, anchovies, and a few esoteric spices), but some of the recipes may require a trip to the store. Just for the chicken recipes, this cookbook is a worthwhile investment!

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.co.uk/products/40179487-dinner-changing-the-game-a-cookbook](https://www.desertcart.co.uk/products/40179487-dinner-changing-the-game-a-cookbook)

---

*Product available on Desertcart United Kingdom*
*Store origin: GB*
*Last updated: 2026-06-05*