- Hardcover: 240 pages
- Publisher: Absolute Press (1 Oct 2007)
- Language English
- ISBN-10: 1904573754
- ISBN-13: 978-1904573753
- Product Dimensions: 25.6 x 19.8 x 2.4 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (13 customer reviews)
- Amazon Bestsellers Rank: 407,365 in Books (See Top 100 in Books)
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Product Description
Review
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)
--This text refers to the
Paperback
edition.
Book Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Hardcover
Indulge, by Claire Clark is probably the best contemporary dessert book on the market for enthusiastic as well as professional bakers at the moment. The selection of recipes are varied and unusual and the photographs are beautiful. I loved the little 'notes and forwards' explaining about how the individual recipes came into being and can definately reccomend the Rich chocolate ganache tart with salted caramel and candied peanuts as the best dinner party 'pud' you will ever come accross, rich beyond belief but oh so good! The recipe for shortbread is superb and already a personal favourite and if you only try one recipe in this book make the popcorn sherbet and serve it with sticky toffee pudding, butterscotch sauce and threaded popcorn! Cant write any more as I am salivating over the keyboard!
33 of 36 people found the following review helpful
Format:Hardcover
There is no doubt that this is a great book, with wonderful recipes that entice. But, as so many books written by chefs, it forgets that sometimes readers need a little hand-holding. I am an experienced and confident pastry chef, but sometimes these recipes need a leap of faith that they are going to work. The shortbread (the BEST I've ever tasted), for example, didn't look like it was going to come together at all, but I just needed to believe it would, and worked it more than I'd usually work a pasty...and it came together. The oat and raisin cookies had to be made by individually moulding each biscuit together, doing it like Clark recommends just didn't work for me. But the results are worth while just bear in mind that this isn't Delia or Nigella...you're on your own.
None of this should detract from the fact that this is one of the most originally and scrummy-looking baking books in many years, if they'd just added a few more lines to each recipe, it would get five stars.
None of this should detract from the fact that this is one of the most originally and scrummy-looking baking books in many years, if they'd just added a few more lines to each recipe, it would get five stars.
2 of 2 people found the following review helpful
Format:Paperback
This book really is worth every penny.
I only got the book about two days ago and already made a few things.
The scones are great (i don t like scones but liked those) and if you want to make then savoury just cut the sugar by half, add mustard powder and 100gr of cheddar.
I also made the shortbread (it is good), and the icing for the carrot cake is fab.
The book is inspiring, a lot of great pictures and you feel that Claire Clarks is an experienced baker that worked for the best.
Not a single bad thing to say so far, you really can tell that the author is a perfectionist and that she loves her baking so much that she wants us to get hooked too.
I only got the book about two days ago and already made a few things.
The scones are great (i don t like scones but liked those) and if you want to make then savoury just cut the sugar by half, add mustard powder and 100gr of cheddar.
I also made the shortbread (it is good), and the icing for the carrot cake is fab.
The book is inspiring, a lot of great pictures and you feel that Claire Clarks is an experienced baker that worked for the best.
Not a single bad thing to say so far, you really can tell that the author is a perfectionist and that she loves her baking so much that she wants us to get hooked too.
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Most Recent Customer Reviews
5/5: Very impressed
Love the presentation of this book, lots of mouth wateringly beautiful pictures of the recipes. The recipes all sound gorgeous although I have only made the shortbread as of yet. Read more
Published 2 months ago by cblcp92
Great book
were can I start
I am a chef and this book is amazing
I will recomend this book to pastry intusiasts
they have petit fours, cakes, mouses
I am a chef and this book is amazing
I will recomend this book to pastry intusiasts
they have petit fours, cakes, mouses
Published 7 months ago by Hugo
Go on, Indulge yourself
One of the best dessert books I own... and I own a lot.
Fantastic range of brilliant recipes. Beautiful photography.
Fantastic range of brilliant recipes. Beautiful photography.
Published 15 months ago by J. Stannard
A Winner
This is one of the most attractive cookery books I know . It diserves the awards it has garnered Gourmand World books etc. Read more
Published 17 months ago by dogband
great recipes
I received this book yesterday and I spent with it whole evening. Great recipes and very useful comments. I found some very interesting cakes which I will try very soon.
Published 19 months ago by Elzbieta
To lift your normal dessert technology to the next one at home
I love this book, it has different themed sections, like biscuits, cakes, custards, merengue, jellies etc. It really made me want to try new and interesting and challenging things. Read more
Published 19 months ago by Cookingjunkie
Excellent
This book just makes your mouth water with every page. The attention given to presentation is inspiring for chef's and foodies alike.
Published on 13 Sep 2009 by Hermione
college book
son wanted this for college and it was a good way to get it for him - arrive as stated and was in good condition
Published on 17 May 2009 by Mrs. Km Edwards
Heavenly indulgence for all senses!
If you ever had the pleasure of tasting Claire Clark's dessert at the Wolseley or the French Laundry then you must already be hooked! Read more
Published on 2 Nov 2007 by Nadine Smith
A Feast For the Senses
If you chose your dinning experience from the desert forward this book is a must for you. The pictures are a feast for the eyes, the descriptions add to the desire to enter the... Read more
Published on 26 Oct 2007 by C. Sneesby
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