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Indulge : 100 Perfect Desserts by Claire Clark (2007, Hardcover)

Brenham Book Company (470)

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Indulge: 100 Perfect Desserts

About this product

Product Identifiers

PublisherWhitecap Books, The Limited

ISBN-101552859096

ISBN-139781552859094

eBay Product ID (ePID)59948440

Product Key Features

Book TitleIndulge : 100 Perfect Desserts

Number of Pages240 Pages

LanguageEnglish

Publication Year2007

TopicCourses & Dishes / Desserts

IllustratorYes

GenreCooking

AuthorClaire Clark

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight36.9 Oz

Item Length10.2 in

Item Width8 in

Additional Product Features

Intended AudienceTrade

Dewey Edition22

ReviewsIrresistible .... [has] enticed me to start measuring ingredients with a scale in the true pastry-chef fashion., "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

Number of Volumes1 vol.

Dewey Decimal641.8/6

SynopsisClaire Clark is pastry chef at one of America's most renowned restaurants, The French Laundry. This book is a collection of her 100 favorite recipes that any home chef can re-create and includes valuable tips and techniques., 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: Red wine and chocolate cake Bitter chocolate, praline and espresso torte Orange and pistachio semolina cake Fig and blueberry and creme fraiche tart Rich chocolate ganache tart with salted caramel and candied peanuts Tropical fruit Pavlova Mango, ginger and lime sorbet. 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.

LC Classification NumberTX773.C349 2007