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Indulge: 100 Perfect Desserts Paperback – 30 Sep 2010


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Product details

  • Paperback: 192 pages
  • Publisher: Absolute Press (30 Sept. 2010)
  • Language: English
  • ISBN-10: 1906650136
  • ISBN-13: 978-1906650131
  • Product Dimensions: 23 x 1.5 x 24 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Bestsellers Rank: 33,874 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)

About the Author

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.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

22 of 23 people found the following review helpful By S-A Riley on 24 July 2009
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!
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46 of 50 people found the following review helpful By Annie on 19 May 2008
Format: Hardcover Verified Purchase
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.
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3 of 3 people found the following review helpful By scarlet on 9 April 2014
Format: Paperback Verified Purchase
I don't normally write reviews but felt compleed this time as so many had given this book a really glowing review. First off, I'd say that some of the recipes in here are truly amazing, inspiring, tricky (what I was looking for so I could learn) with clear method explanations and nice photography.

The problem is that this is hit and miss. Over 40 of the desserts don't have images, unaccpetable for a modern book when it costs little more to print a picture on a page - and it's suposed to be an inspiring book by a top chef. I want to see how they present their food as much as learn the recipe! Also many of the recipes are very basic; ones I'd expect to see in a beginner's book. Lemon posset?? Do you even need a recipe for that? It's just cream, lemon and sugar. Disappointing.

Also I think I've come across a few errors in measurements and instructions. What I think really has happened is that about 50% of the recipes have had thought, time and effort put into them and the rest are just fillers. Maybe they're not even Claire Clarks?? If these 'filler' recipes had not been there the book would have had five stars are they are exactly what I was hoping for. Buy it at the reduced price but it's definitely not worth the full cover price.
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2 of 2 people found the following review helpful By Endlessly on 25 Feb. 2013
Format: Paperback Verified Purchase
Having bought a new oven and get the baking bug back, I looked through a few books an settled on this and another one. Some of the recipes are fairly technical, and many require equipment you wouldn't normally have in your kitchen. I've tried several recipes already; LOVE the lemon meringue - so much nicer than a standard one although it takes a lot of steps to achieve, but it is very worth it! Also adore the florentines, and the wedding fingers are so nice! As with all books, there's quite a few recipes I don't fancy, so feel a little restricted, hence the loss of a star. Also, some of the ingredients are really hard to come by, and even Waitrose, who normally have a good baking section, didn't have several things I needed. It's a shame the writer didn't give you rough times on baking, too, as sometimes she says to cook until set or thickened, but it would have been nice to give an estimate on these timings. Overall, a good book, and obviously a master at what she does.
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8 of 9 people found the following review helpful By L. Laret on 5 Mar. 2012
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.
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7 of 8 people found the following review helpful By J. Stannard on 8 Feb. 2011
Format: Paperback
One of the best dessert books I own... and I own a lot.
Fantastic range of brilliant recipes. Beautiful photography.
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Format: Paperback Verified Purchase
This is a lovely book with stunning photographs but achievable recipes. I had to try out the famed shortbread which is excellent. There's probably a way to cut it into neat oblong fingers but mine looked a bit scruffy.

I made half the recipe, formed it onto a round, fluted the edges, marked up petticoat tails and forked through to the baking sheet. I can't stop eating them, they look and taste wonderful. Have my eye on a few more recipes I want to try.
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