Indulge: 100 Perfect Desserts

Indulge: 100 Perfect Desserts

2010
Claire Clark

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 petits fours. Jean Cazals’ exquisite photography acts as the perfect showcase for Clark’s inimitable recipes.

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.

‘This beautiful book gives you endless inspiration for dinner parties’
Sainsbury’s Magazine

‘Clark is a natural teacher […] one of the best pastry chefs in the world. From the exemplary food publisher Absolute Press.’
Sunday Telegraph, ‘Books of the Year’

‘This book – a stunning journey through one woman’s reportoire of delectable desserts, cakes and puddings – is a revelation. It reminds us that one of the world’s top pastry chefs, author Claire Clark, is British. Clare left these shores for the US and is now head pastry chef at the French Laundry, often voted the best restaurant in the world. These desserts show you why.’
Delicious

‘Anyone passionate about puddings won’t be disappointed by this book.’
BBC Good Food Magazine

‘A comprehensive collection of tantalising desserts, cakes and puddings.’
Tandoori Magazine

‘Real show-off puds for maximum dinner-party impact.’
The Week

‘A deeply stylish book […] winter has never tasted so good.’
Grove