With a foreword by Thomas Keller.
Learn to craft desserts from a master pâtissier.
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.
Red wine and chocolate cake
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:
Bitter chocolate, praline brûlée and espresso torte
Orange and pistachio semolina cake
Fig and blueberry and créme fraîche 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.
to rate this product