Cookbook Review - Indulge: 100 Perfect Desserts
Do you love making and eating rich, decadent desserts? If so, you really need to check out Indulge: 100 Perfect Desserts. Author Claire Clark is the heat pastry chef at The French Laundry restaurant in California. No ordinary dessert cookbook, this volume is packed with detailed instructions for creating some of the most impressive and unique sweet temptations you will ever taste.
In addition to recipes, the book features stunning food photography, and the book is beautiful enough to be displayed as a coffee table book. It also includes a variety of tips and techniques that those who enjoy creating delicious desserts will find invaluable.
For example, this book includes very detailed descriptions of the different types of pastry crusts and tips for how to make perfect pastry. You'll also find detailed information about meringue and custard making techniques.
There is also a section full of terrific information on how to create beautiful and delicious petits fours, which are an elegant dessert offering for any occasion. It even includes a list of suppliers for the various tools and ingredients utilized throughout the book.
You'll Learn to Make:
- Apple and Cinnamon Charlotte
- Apple and Poppy Seed Cake
- Black Forest Trifle
- Charlotte Royal
- Chocolate and Raspberry Dome
- Chocolate Red Wine Cake
- Coffee and Walnut Fudge
- Crème Brulee
- Honey Madelines
- Lemon Sorbet with Raspberry Compote
- Marmalade Bread and Butter Pudding
- Old Fashioned Eccles Cakes
- Passion Fruit and Mango Terrine with Exotic Fruits
- Pink Champagne Truffles
- Turkish Delight
- Tutti Frutti Vol-Au-Vents
- Treacle Tart
- Tropical Fruit Pavlova
- Warm Chocolate Fondant
- Many other amazing dessert creations
Is your mouth watering yet? These are just a few of the more than 100 different delicious desserts you can learn to make from Indulge: 100 Perfect Desserts. This book is a perfect addition to your own cookbook collection, as well as a terrific gift idea for anyone who loves to create delicious and decadent dessert recipes.
About the Author
Clark started her distinguished career as a pastry chef in some of the most distinguished kitchens in Great Britain before coming to California to work with The French Laundry restaurant. Her experience includes: The Ritz Hotel, Claridge's Hotel, Bluebird Restaurant, and Wolseley on Picadilly.
She has received some of the most prestigious awards in her field. For example, in 2005, she was named "Best Pastry Chef" by Restaurant Magazine. She also received the "Meilleur Ouvrier de Grande Bretagne" award in 1996, which is Great Britain's highest award recognizing excellence in the culinary arts.
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