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the appetizer:

Make restaurant-quality desserts at home with Indulge by Claire Clark, including recipes for Almond Roches, Hibiscus Jellies with Red Berries, and Black Forest Trifle; plus tips and techniques like Tempering Chocolate.

I Love Desserts

 

Indulge
100 Perfect Desserts

by Claire Clark

Indulge
Click to Buy Indulge

 

Claire Clark may be one of the world's most talented pastry chefs. Her incredible skill on the sweet frontier has led Clark to helm the dessert section at America's renowned restaurant, The French Laundry. Located in the Napa Valley and owned by chef Thomas Keller, the French Laundry is celebrated for its innovative, creative menu. Now, you don't have to make the trip to California to sample the style and secrets of master patissier Clark, you can re-create it at home with her new cookbook Indulge: 100 Perfect Desserts.

In Indulge, this pastry virtuoso walks you through recipes that range from the deceptively simple to the more exotic. Clark's down-to-earth language and easy-to-read layout demystify desserts like:

  • Red Wine and Chocolate Cake
  • Bitter Chocolate, Praline Brulée and Espresso Torte
  • Orange and Pistaschio Semolina Cake
  • Fig and Blueberry and Crème Fraîche Tart
  • Rich Chocolate Ganache Tart with Salted Caramel and Candied Peanuts
  • Chocolate Soufflé with Cointreau-soaked Biscuit Collier
  • Tropical Fruit Pavlova
  • Mango, Ginger and Lime Sorbet

Along with the recipes in Indulge, Clark includes invaluable tips from the trade she's learned from over two decades as a pastry chef. Sprinkled with fascinating tidbits, historical facts and tales about the recipes and ingredients it uses, Indulge includes sections on:

  • Biscuits and Cookies
  • Cakes
  • Pastry
  • Puddings
  • Desserts
  • Meringues
  • Custards and Creams
  • Mousses and Jellies
  • Ices
  • Petits Fours
 
About the Author

Claire Clark is currently the Executive Pastry Chef at the renowned Napa Valley restaurant The French Laundry.

Claire began her professional cooking career as a grill chef at the age of seventeen, and later learned her craft under legendary Swiss patissiers Ernest Bachmann and John Huber.

Claire has worked for several top British restaurants, including The Ritz Hotel, The Intercontinental at Hyde Park Corner, and Sir Terence Conran's Bluebird Restaurant on Kings Road. She has also taught at Le Cordon Bleu, helped plan and set up the pastry department at The House of Commons, and headed the pastry kitchen at the Claridge's Hotel in London, where she became the only female recipient of the "Meilleur Ouvrier de la Grande-Bretagne" (MOGB) or Best Crafts Worker of Great Britain.

Claire also helped open the Wolseley, a famous Piccadilly restaurant and considered one of the top 50 restaurants in the world by Restaurant Magazine. Claire was later chosen as "Best Pastry Chef for 2005" by the same publication.

 
  • Indulge
    100 Perfect Desserts
  • by Claire Clark
  • Whitecap 2007
  • $45.00 CDN; 240 pp.
  • ISBN: 1552859096
  • Information provided by the publisher.

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This page created April 2008


 

 
 

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