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Indulge: 100 Perfect Desserts Hardcover – January 1, 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. (The Globe and Mail 2007-12-15)
About the Author
Claire Clark is the executive pastry chef at The French Laundry, the renowned Napa Valley restaurant.
Thomas Keller is the celebrated chef, writer and restaurateur behind The French Laundry and the author of the award-winning The French Laundry Cookbook.
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Top Customer Reviews
Because the recipes in this book have such a wide range of difficulty, "Indulge" would best be enjoyed by someone with a solid foundation of culinary knowledge and a desire to greatly improve their skill.Read more ›
Some other recipes: Lemon Posset, Battenburg Cake, Spiced Pumpkin Custard with Orange Infused Granola, Apple Strudel (check out Great Coffee Cakes, by Carole Walter for even better rolling instructions, or Desserts by the Yard by Sherry Yard). I list some of the recipes because I think it's important that someone looking for a homey, every day baking book with recipes for quickbreads, American layer cakes, etc., should pick another book. If you want interesting, old European recipes, plus some innovative desserts, this is the book for you.
Two more observations: the author is English, I believe, so some of her terminology can be confusing to Americans, but the publisher provides a helpful "translation" index at the front of the book. Finally, a number of ingredients are going to be hard to find if you don't live near a major city, so you will have to order them via the internet (examples: gelatin sheets, hibiscus flowers).
Having "been there, done that" for so many notable gastronomic places, she decided strike out on her own and head back to the U.K. for her own chance at ownership and even harder work by wearing one more hat as proprieter.
But during her employ at "The French Laundry", Ms. Clark produced this voluminous book of sweet tastes and temptations, in 2007. It has been worth the wait, to be sure. This is such a full book of information, that I have used it as a reference guide for baking details, hints, and directions; she seems to have left nothing to chance to spoil your efforts.
In my opinion, I have found that pastry books fall into two marvelous categories: "Average Joe" or "Fancy Pants"; I didn't think I could find one that fell in between, a "marriage" of sorts. This effort has, and it has done so beautifully. At the same time, I have to admit that for me, some of the desserts were a bit too sophisticated, though not a negative thing.
The physical appearance and presentation style of the book was impressive for me. Heavy and voluminous, she spared nothing in giving 100 beautiful and beckoning desserts. The pages are a dark cream-colored paired with mostly cranberry partners. A recipe ribbon is included (don't ask me why but that is such a draw for me; it seems to shout out "fancy" and I shout right back "thank you!").Read more ›
Most Recent Customer Reviews
Claire Clark is a genius, plain and simple, great desserts awesome ideas and technically was an amazing book for a Pastry studentPublished on April 14, 2013 by Drew98
Just the wine and chocolate cake that embellish the book cover is reason enough to buy this gorgeous book. Read morePublished on July 25, 2012 by Carmen Adorno
I was wondering if anyone could answer this question? The amounts of baking powder for the scones (page 54) and the carrot cake (page 34) call for 1 3/4 oz and 1 oz baking powder... Read morePublished on December 7, 2009 by Texas
In this book, Clark gives us a taste of her favorite pastry recipes from her 25 years of experience as a pastry chef. Read morePublished on July 8, 2009 by Mark Manguerra
I am a very good home cook and baker, but this is a book for a professional chef. I showed it to several other "good home cooks and bakers" and they all thought that it would be... Read morePublished on August 17, 2008 by foodiefuddie
There is something 'different' when a british pastry chef writes a pastry book. It is maybe the marriage of Anglosaxon conservatism and tradition with French flair and influences... Read morePublished on May 12, 2008 by C. Terzis
100 Perfect Desserts? No, more like some cookies, some British stuff, and two or three new ideas. I'm sure Ms. Read morePublished on April 5, 2008 by pastry girl
This book presents formal, restaurant style desserts. Most of the desserts are ones I have in other cookbooks, with slight variations. Read morePublished on March 7, 2008 by PLF