Product Description

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 world. From classic
homely baking to gorgeous patisserie, voluptuous ice
creams and delicate petit fours. Jean Cazal's exquisite
photography acts as the perfect showcase for Clark's
inimitable recipes.

Product Details

• Amazon Sales Rank: #38955 in Books
• Published on: 2010-06-01
• Binding: Paperback
• 192 pages

About the Author
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. Indulgeis her first book.

Customer Reviews

Excellent, but....
There is no doubt that this is a great book, with wonderful recipes that entice. But, as so many books written by chefs, it forgets that sometimes readers need a little hand-holding. I am an experienced and confident pastry chef, but sometimes these recipes need a leap of faith that they are going to work. The shortbread (the BEST I've ever tasted), for example, didn't look like it was going to come together at all, but I just needed to believe it would, and worked it more than I'd usually work a pasty...and it came together. The oat and raisin cookies had to be made by individually moulding each biscuit together, doing it like Clark recommends just didn't work for me. But the results are worth while just bear in mind that this isn't Delia or Nigella...you're on your own.

None of this should detract from the fact that this is one of the most originally and scrummy-looking baking books in many years, if they'd just added a few more lines to each recipe, it would get five stars.

Heavenly indulgence for all senses!
If you ever had the pleasure of tasting Claire Clark's dessert at the Wolseley or the French Laundry then you must already be hooked!
If you haven't had this divine experience here is your key to her heavenly indulgences: Open the book, enjoy the designer photos of the most mouthwatering dishes and follow the recipes! They work!!!! This book is a must for any food and art lover as both worlds are combined in this coffee table beauty! The Pecan nut brownies are just to die for!!!! But before, you have to try them all! Happy baking... with Claire's advice, it's a piece of cake!

A Feast For the Senses
If you chose your dinning experience from the desert forward this book is a must for you. The pictures are a feast for the eyes, the descriptions add to the desire to enter the kitchen and create and then once you have taken that step the instructions allow you to create your own piece of magic.

Claire's notes add to the feeling of the book which is that she wants me to be able to create these amazing deserts.

I am off to buy some eggs and double cream and then into the kitchen to create.

Enjoy this book, even if you only use the microwave in your kitchen you will enjoy the book for the way it awakens your desire for indulgent desserts