Indulge: 100 Perfect Desserts

by Claire Clark, Thomas Keller (Foreword)

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 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

Genres: Cookbooks, Cooking

240 pages, Hardcover

First published October 1, 2007

Reviews

[Girl Underground · Rating 4 out of 5]

I saw this when I went to pick up the Carson McCullers book the library was holding for me. It was right next to the check-out kiosk. I wanted to stuff it down my gullet right then and there. So far, I'm tempted to try every recipe featuring almonds (Bakewell Tart) and the Creme Caramel (to use up the milk that's about to turn).

[Paul Sutter]

The resume of Claire Clark puts her in a very good position to write about some very decadent desserts. She has been a chef at the Ritz Hotel, Sir Terence Conran’s Bluebird Restaurant, and the world renowned Wolseley on Piccadilly. She won the Meilleur Ouvrier de Grande Bretagne Award, which translates into the highest recognition of culinary excellence in Great Britain. In 2005 Restaurant maga-zine named her “Best Pastry Chef.” Need we say more?
INDULGE 100 PERFECT DESSERTS, is the perfect book for those who enjoy decadent desserts that are created by one of the best. In the book, Clark says, “I love to bake. I find baking immensely rewarding and comforting. It is an indulgent pleasure that brings a warmth and rosiness and a sense of peace and contentment.”
This is most evident from her recipes. They have that something, a little extra in them, to make them both crowd pleasers and ones you will recreate many times over.
Some of the most unique ones in the book are: Popcorn Sherbet, Spiced Pumpkin Custard with Orange-Infused Granola, Apple Cinnamon and Sultana Streudel, White Chocolate Butterscotch and Macadamia nut whips, Marmalade Bread and Butter pudding, and warm chocolate and raspberry tarts.
These are just a few of the treats you will find. So talk a walk on the wild dessert side, with INDULGE 100 PERFECT DESSERTS. Your taste buds will thank you.

[Dray · Rating 4 out of 5]

It's a joy to read a sweets book by someone who has spent their lives making them and knows the craft so well. I especially likes the secrets to success section preceding the major chapter - very helpful. Elegant and well done.