Indulge : 100 perfect desserts / Claire Clark ; foreword, Thomas Keller.

By:

Clark, Claire

Material type: Text

TextPublication details: Bath : Absolute, 2010.Description: 239 p. cmISBN:

9781906650131 (pbk.)
1906650136 (pbk.)

Subject(s):

DDC classification:

641.86 CLA

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.86 CLA (Browse shelf(Opens below))	1	Available		39002100516419

Enhanced descriptions from Syndetics:

In her stunningly beautiful debut book Claire Clark takes the reader on a mouth-watering journey through her repertoire of some of the most delectable desserts, cakes and puddings from around the worldFrom classic homely baking to gorgeous patisserie, voluptuous ice creams and delicate petit foursJean Cazals' exquisite photography acts as the perfect showcase for Clar' s inimitable recipes

Originally published: 2007.

Includes index.

Author notes provided by Syndetics

Claire Clark, regarded as one of the top two or three pastry chefs in the world, learned her craft under the legendary Swiss patissiers Ernest Bachmann and John Huber. Her glittering career has taken her to some of the leading restaurants in London including the kitchens of Claridges Hotel in Mayfair and The Wolseley on Piccadilly. Claire Clark, moved to California in 2005 to take up the position of Head Pastry chef at The French Laundry, voted The Best Restaurant in the World in 2005, where she works under the admiring eye of the inspirational double three-star Michelin chef Thomas Keller. Indulge is her first book.