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About Indulge: 100 Perfect Desserts
Product Description 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 as: 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. Review Claire's Notes ... give the book a voice and a sense of the pastry chef's many years of experience. Irresistible .... [has] enticed me to start measuring ingredients with a scale in the true pastry-chef fashion. -- Bonnie Stern "The National Post" (12/01/2007) About the Author Claire Clark is the executive pastry chef at The French Laundry, the renowned Napa Valley restaurant. Thomas Keller is the celebrated chef, writer and restaurateur behind The French Laundry and the author of the award-winning The French Laundry Cookbook. Excerpt. © Reprinted by permission. All rights reserved. Introduction 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. I have wonderfully fond memories of baking with my mother as a child. I would sit, or sometimes stand precariously, on a rickety wooden chair at our large wooden kitchen table which was positioned right in the middle of the room. We would mix and roll, spoon and chop in a gentle and meandering way. Food was never hurried or hastily prepared; baking was a labour of love, something to be enjoyed and savoured. I grew up in a large old Victorian Vicarage that cost too much to heat and the only room that was warm was the kitchen, the heat provided by a solid fuel stove -- an ancient cast-iron Aga. The kitchen was the heart and hub of our home. I would rush through the long draughty uncarpeted corridors, arriving at the kitchen with a crash and on flinging open the door would be met with cries of, 'Close the door Claire, you'll let the heat out!'. Once the door was open, aromas of vanilla and spice or caramel and chocolate would slap you in the face, along with a rush of welcome warmth. Cooling wires were placed in the centre of the kitchen table laden with baking trays full of the sweet temptations of the day. The table was often multifunctional; on school nights my mother would bake at one end of the table and my brother and I would sit at the other doing our homework, the trays of baked goodies looking like trophies enticing us to hurry up and finish our studies while they were still warm. Perhaps at this point I should tell briefly the story of how someone so immersed in the quintessential English way of life should come to find herself cooking in one of the world's top three restaurants, just outside San Francisco in the American state of California. How does a woman get into and survive the environment of a Michelin-starred restaurant, an environment that is so often saturated with male egotism? Well, more often than not it starts as a baptism of fire. As a female you are always going to be one of the few girls in the brigade. Many female chefs have a fantastic career when they are young, they then marry and have families and the de
