Learn to craft desserts from a master patissier.
Claire Clark is the pastry chef at The French Laundry (Napa Valley in California), one of America's most renowned restaurants. Its innovative and creative menus always deliver the highest standards of quality and great taste. Its celebrated desserts, made by Clark, are nothing short of remarkable.
Indulge is a collection of Claire Clark's favorites dishes that any home chef can re-create. Perfectly decadent, the recipes in this new cookbook range from the deceptively simple to the more exotic. Included are cookies, cakes, pastries, mousses, ices, meringues, custards and creams, and more.
Clark's down-to-earth writing style demystifies such sumptuous sweets as:
Along with the recipes there are valuable tips and techniques learned during Claire Clark's 20 years as a pastry chef in world famous restaurants.
Claire Clark
Claire Clark has had a career encompassing time spent at some of the most prestigious restaurants, hotels and event caterers in England. Her career spans from the grandeur of The Ritz, Claridges and Intercontinental and Westbury hotels to the more diverse Sir Terence Conran?s Bluebird, and from setting up a Pastry kitchen at the House of Commons to becoming Senior Pastry Lecturer at Le Cordon Bleu Culinary Institute.
Claire?s event-catering background was grounded with Mossman?s Party Service, one of the most prestigious event caterers in the UK. Claire also has extensive background knowledge of banqueting; having worked at the then-largest conference and banqueting hotel in Europe, the London Hilton Metropole Hotel.
Claire?s career has been all-encompassing: she gained many medals for the British Olympic Culinary Team and was one of the youngest examiners for City & Guilds Advanced Pastry.
Claire?s knowledge and dedication to her work gained her a place in 2005 at the legendary The French Laundry in California under the watchful eye of Thomas Keller, the first American restaurant to obtain three Michelin Stars.
In recognition of her commitment to her craft, Claire was awarded an MBE in the Queen?s Birthday honours list of July 2011.Visit Claire's web site at claire-clark.com.
Thomas Keller
is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
"Irresistible. . . It enticed me to start measuring ingredients with a scale in the true pastry-chef fashion."
— The National Post
"Claire's Notes give the book a voice and a sense of the pastry chef's many years of experience."
— The Globe and Mail
Click here to see the Steamed Treacle Sponge recipe.
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