Cooking with Patrick Clark Book + PRICE WATCH * Amazon pricing is not included in price watch

Cooking with Patrick Clark Book

If experiencing the taste of a man's life seems implausible, then you need to cook from Cooking with Patrick Clark, a cookbook generated by Charlie Trotter as a way of giving honor to the memory of one of America's great chefs. Patrick Clark died at age 42, waiting for a heart transplant. He left behind a wife and five children. Proceeds from this book go to an education fund for the Clark children. Like an underlying drumbeat, the comments of more than 50 of the chefs who knew and worked with Patrick Clark and who contributed recipes to this book continually come back to Clark's humanity, his warmth, his dedication to his art, his dedication to his family, and his ability to inspire the best in everybody. Clark always meant to write a cookbook, but with career and family and the considerable amount of time he put into charity food events, he never got around to it. Cooking with Patrick Clark, then, is as close as we will ever come. This is classy food, challenging food. Clark was a highly skilled and trained chef who raised the bar on American cooking. Try the Crab, Artichoke, and Potato Salad to discover Clark's delight in the mystery of how disparate ingredients can come together in a peculiarly American style. You'll find Roasted Salmon with Moroccan Barbecue Sauce, or Black Sea Bass with Israeli Couscous. Clark can get as elegant as Rabbit Loin with Leeks and Wild Mushrooms, and as down-home as barbecued Ribs with Spicy Coleslaw and Buttermilk-Chile Corn Muffins. The single note that rings true and clear through all of his recipes is passion. Then there are the contributions of the many invited chefs, who add their memories of and feelings about Patrick Clark. Nancy Silverton's addition is a Strawberry-Rhubarb Cobbler with Brown Butter Biscuits. She may sum up everyone's feelings best when she says, "I chose this dessert because it's just like Patrick--warm and comforting." A special note of gratitude must be made to Charlie Trotter. This book might not have made it to print were it not for his drive and determination to see a fitting memorial for his friend and colleague. --Schuyler IngleRead More

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  • Product Description

    In this beautifully designed and photographed cookbook,

    over 50 of America's most notable chefsincluding Charlie Trotter, Thomas Keller, Jacques Pepin, Alice Waters, and Mark Millermemorialize one of their ownthe best way they know how...with great food. Patrick Clark, who died at age forty-two while awaiting a heart transplant, achieved celebrity status as a chef and served as a role model for other African-Americans

    interested in the culinary arts. Winner of the James Beard Award for Best Mid-Atlantic Chef in 1995, Clark elevated the food at NYC's Tavern on the Green to legendary status. A portion of the proceeds from the sale of the book are being donated to assist Clark's five children.

  • 1580080731
  • 9781580080736
  • Charlie Trotter, Mark Miller
  • 1 May 1999
  • Ten Speed Press
  • Hardcover (Book)
  • 240
  • illustrated edition
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