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. Indulgeis her first book.

In her stunningly beautiful debut book Claire Clark

takes the reader on a mouth-watering journey through

her repertoire of some of the most delectable desserts,

cakes and puddings from around the world. From classic

homely baking to gorgeous patisserie, voluptuous ice

creams and delicate petit fours. Jean Cazal's exquisite

photography acts as the perfect showcase for Clark's

inimitable recipes.