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Indulge: 100 Perfect Desserts Paperback – 30 Sep 2010
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Claire's Notes ... give the book a voice and a sense of the pastry chef's many years of experience. 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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My 9 years old daughter made the macaroons, in 3 different flavors and she did a fantastic job just following the recipe and instructions. Full of tips and class ideas as to how to present your desserts...
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.
that has total respect from Professional Chef such as myself.
Life Member of Australian Culinary Federation
Culinary Olympic Gold Medallist.