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Indulge: 100 Perfect Desserts

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HC :
240 Pages
Whitecap Books
Pub. Date:
Oct 12, 2007
Color Photographs
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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.

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 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.

  • Related Categories:

    Desserts, Baking

    1. Anonymous User on 7/5/2011, said:

    I have made several desserts from this book, and the result are simply outstanding. This is not a book for someone new to the art of desserts, but for those of us that have a few years of cooking under our belts, this book is a keeper. The desserts are nuanced and originial. This book will be one you return to again and again.

    (0 people found this comment helpful, 0 did not)
    2. John on 7/15/2010, said:

    HAHAHA that is HUBERT KELLER... DO your research before you begin to put poor comments down. THOMAS Keller owns the #1 restaurant in America.. And having his name as the co-author is what drives people to buy all his cookbooks.. to learn and gain knowledge.

    (0 people found this comment helpful, 0 did not)
    3. Pam on 12/27/2007, said:

    I have not read nor made anything from this book, but unlike the above reviewer, I actually have eaten at the French Laundry (Thomas Keller's restaurant where Claire Clark is the pastry chef). The above reviewer, while hindered by a lack of mastery of the English language, has made it abundantly clear that they ate at HUBERT Keller's restaurant, Fleur De Lys, rather than the French Laundry. Beyond this, the above reviewer apparently finds it valid to base a chef's character off of their performance on a scripted television show. Both Thomas and Hubert Keller are globally renowned chefs, and rightfully so. I can say this because I have had the privilege to dine at both restaurants as well as had the honor of meeting Thomas Keller, a gentleman. Please do not let your opinion be swayed by this sorely mistaken reviewer. Claire Clark is a master of her craft, and I'm sure that her cookbook is inspiring.

    (2 people found this comment helpful, 0 did not)
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