具體描述
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.
著者簡介
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.
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