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Indulge: 100 Perfect Desserts ePub download

by Claire Clark

  • Author: Claire Clark
  • ISBN: 1906650136
  • ISBN13: 978-1906650131
  • ePub: 1267 kb | FB2: 1569 kb
  • Language: English
  • Category: Baking
  • Publisher: Absolute Press (September 30, 2010)
  • Pages: 240
  • Rating: 4.6/5
  • Votes: 344
  • Format: lrf rtf lrf txt
Indulge: 100 Perfect Desserts ePub download

Indulge: 100 Perfect Dess. has been added to your Cart. Claire Clark was living in the . and dazzling the British crowds with her amazing pastry talents until she was lured by Thomas Keller to come and work at his own restaurant in the .

Indulge: 100 Perfect Dess. From 2005-2008 she filled her impressive resume as the head pastry chef at "The French Laundry" restaurant in California.

Learn to craft desserts from a master patissier Goodreads helps you keep track of books you want to read. Start by marking Indulge: 100 Perfect Desserts as Want to Read: Want to Read saving.

Learn to craft desserts from a master patissier. Claire Clark is the pastry chef. Goodreads helps you keep track of books you want to read. Start by marking Indulge: 100 Perfect Desserts as Want to Read: Want to Read savin. ant to Read.

TITLE: Indulge: 100 Perfect Desserts. AUTHOR: Clark, Claire. Like New - Mint, Fine, Good enough to give as a present. Very Good - Clean condition with no significant faults

TITLE: Indulge: 100 Perfect Desserts. Very Good - Clean condition with no significant faults. May have a few minor defects and so may not be suitable as a present. Read full description. See details and exclusions.

Indulge : 100 Perfect Desserts. Claire Clark; Thomas Keller. 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. Perfectly decadent, the recipes in this new cookbook range from the deceptively simple to the more exotic.

Indulge: 100 Perfect Desserts by Claire Clark Head Pastry Chef At The French Laundry, Thomas Keller book . The one obstacle of the book for beginner bakers, or those who view this as a sometime hobby, is its listing of ingredients by metric and Imperial measures but not cups.

The one obstacle of the book for beginner bakers, or those who view this as a sometime hobby, is its listing of ingredients by metric and Imperial measures but not cups. If you don’t own a scale, you’re out of luck. But measuring by weight is part of what makes Clark’s quiet assurance possible in these recipes, because it guarantees consistency; an inexpensive scale will quickly prove its worth.

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

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. Perfectly decadent, the recipes in this new cookbook range from the deceptively simple to the more exotic

Indulge: 100 Perfect Desserts by Claire Clark - she used to be the pastry chef at the French Laundry. What others are saying. Indulge: 100 Perfect Desserts by Claire Clark - she used to be the pastry chef at the French Laundry.

Indulge: 100 Perfect Desserts by Claire Clark - she used to be the pastry chef at the French Laundry. Its innovative and creat

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Indulge: 100 Perfect Desserts. The Book of St John: Over 100 brand new recipes from London's iconic restaurant

Indulge: 100 Perfect Desserts. The Book of St John: Over 100 brand new recipes from London's iconic restaurant. Claire Clark, regarded as one of the top three pastry chefs in the world, learned her craft under the legendary Swiss patissiers Ernst 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.

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.
Ienekan
Claire Clark was living in the U.K. and dazzling the British crowds with her amazing pastry talents until she was lured by Thomas Keller to come and work at his own restaurant in the U.S. From 2005-2008 she filled her impressive resume as the head pastry chef at "The French Laundry" restaurant in California. A definite upscale clientele with sophisticated tastes.

Having "been there, done that" for so many notable gastronomic places, she decided strike out on her own and head back to the U.K. for her own chance at ownership and even harder work by wearing one more hat as proprieter.

But during her employ at "The French Laundry", Ms. Clark produced this voluminous book of sweet tastes and temptations, in 2007. It has been worth the wait, to be sure. This is such a full book of information, that I have used it as a reference guide for baking details, hints, and directions; she seems to have left nothing to chance to spoil your efforts.

In my opinion, I have found that pastry books fall into two marvelous categories: "Average Joe" or "Fancy Pants"; I didn't think I could find one that fell in between, a "marriage" of sorts. This effort has, and it has done so beautifully. At the same time, I have to admit that for me, some of the desserts were a bit too sophisticated, though not a negative thing.

The physical appearance and presentation style of the book was impressive for me. Heavy and voluminous, she spared nothing in giving 100 beautiful and beckoning desserts. The pages are a dark cream-colored paired with mostly cranberry partners. A recipe ribbon is included (don't ask me why but that is such a draw for me; it seems to shout out "fancy" and I shout right back "thank you!"). As an added note, on the information page prior to the "Contents" section, there is a descriptive note about the text and its typeface; another "fancy" shout out.

The photography is pristine, clear, and styled without too many of the usual food styling props that you might see in magazines and such. You get the dessert. Period. I like that very much in my "fancy pants" books, thank you. Though I am one for as many photo's as possible in a cookbook, not all the recipes are accompanied by photos. But in defense of that, for those who enjoy this type of baking, you need to be pretty comfortable in the kitchen already. I do not feel that this is a beginners level book, but I wouldn't discourage someone if they enjoy this venue.

Which brings me to the next point: the book gives both metric and Imperial weights (U.K. measures). I have learned that scaling your ingredients makes them become far better and trusted friends when it comes to desserts. Therefore any book that gives you both, also gives you far better chances of success. Example: US = 1 teas/UK = 5ml. Though they might seem that they should be the same, when you weight them out, there can be just the slightest difference in the amounts that can produce a different taste or different texture.

Ms. Clark also includes "Claire's Notes" in most recipes which are little hints and suggestions that can add or subtract actions, alter flavors, or change steps dependent on an altered outcome, or just give generic information.

Rather than give all 100 recipes, I would like to present scattered recipes from each section, some of which I have already tried with great success. Many of the categories are short with just a handful of recipes. Each section begins with "The Secrets of Success" which is a mini-tutorial of sorts for that area.

FOREWARD: by "The French Laundry" owner/chef Thomas Keller

INTRODUCTION: This was a thoroughly enjoyable, brief autobiography of sorts detailing some of the lessons learned during her growing years in the pastry field. I particularly like her sentence. "if you're going to cry, do it in private"; basically if you're going to play with the big dogs, you gotta work on that thick skin as you become a team player.

NOTES for AMERICAN READERS: This speaks of the need for scales when baking, and a glossary of American/British terms that are used in the book; it is printed on a mustard-colored page for quick visual access .

BISCUITS and COOKIES: Oatmeal, Pecan, and Raisin Cookies (pretend that they're totally healthy while you drink these with a glass of cold milk), Frascati Biscuits (almost like Biscotti). French Macaroons (of course!), Amaretti (a great gluten-free cookie: I added pinenuts/pignoli).

CAKES: Carrot Cake (this was outstanding in that it has a very, very sophisticated, adult/grown-up taste to it, not like the usual sugar-laden carrot cakes. I noted in another review regarding the amount of baking powder used and yes, it does measure out to a scant 2 tablespoons). Frosted Banana Cake, Sachertorte, Lemon Cake, Battenburg Cake (very beautiful when served as there are 4 alternating squares of 2-color batter), Chocolate Fudge Brownies.

PASTRY: Puff Pastry, Warm Chocolate and Raspberry Tarts, Tart Tatin, Lemon Tart, Old-Fashioned Eccles Cakes, Apple/Cinnamon/Sultana Strudel (this was incredible; the raisins/sultana's were so plump and juicy and the apple just the right texture enveloped in a perfect dough), Cream Puffs, and Eclairs (I used a yellow custard and not the chocolate pastry cream; for me, eclairs HAVE to have custard).

MERINGUES: Lemon Meringue (different in presentation from the typical American version).

CUSTARDS and CREAMS: Creme Caramel,Creme Brulee (outstanding).

DESSERTS, MOUSSES, and JELLIES: Baked Vanilla Cheesecake, Baked Chocolate Mousse, Opera Cake (my next cake when I have a lot of time; an exquisite presentation).

PUDDINGS: Hot Chocolate Souffles, Apple & Cinnamon Charlotte.

ICES: Vanilla Ice Cream, Strawberry Ice Cream.

PETIT FOURS: Langues de Chat, Honey Madeleines, Verjus-Plumped Raisin Financiers, Almond Roches, Coffee & Walnut Fudge, Marshmallows & Hot Chocolate.

SUPPLIERS

INDEX

ACKNOWLEDGEMENTS

If you enjoy a challenge, as well as some upscale desserts, you will thoroughly enjoy this book. She placed much effort into explaining details of baking in which a solid baking foundation must be built upon. Using that knowledge will help you in presenting the same delicious offerings that are within these pages. Peace.
Nikojas
Just the wine and chocolate cake that embellish the book cover is reason enough to buy this gorgeous book. Claire Clark explains every little step of the way in order you can get a great result! Wonderful book, fantastic recipes - a selection of the best desserts you can imagine - and before each chapter the "secrets of the trade", so you can do it right!
huckman
Im an avid baker and so far I have tried the carrot cupcakes ,brownies , scones ,and short bread cookies and everything turned out fantastic and got a lot of compliments.
I would say this is one of the best baking books I own and im looking forward to trying more recipes from this wonderful collection .
Not-the-Same
Love this book!! Great recipes and ideas. Fantastic pictures.
Naktilar
Amazing book with easy to follow recipes that taste delicious
Thetalen
Claire Clark is a genius, plain and simple, great desserts awesome ideas and technically was an amazing book for a Pastry student
LadyShlak
I was wondering if anyone could answer this question? The amounts of baking powder for the scones (page 54) and the carrot cake (page 34) call for 1 3/4 oz and 1 oz baking powder respectively. Is this a typo? If so, are there corrections available for this book? Great recipes.
This book presents formal, restaurant style desserts. Most of the desserts are ones I have in other cookbooks, with slight variations. The book was written for British readers and thus the ingredient amounts, given in weights, are not easily measured by an American scale--i.e. recipes that need 1.75 cups of flour. There are some nice photographs and some detailed instructions for pastry making techniques, so I could imagine some cooks being challenged and satisfied with this cookbook, especially if they own a metric scale.
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