Titre
Cooking with Patrick Clark / A Tribute to the Man and His Cuisine
Auteur
Trotter, Charlie
Langue
anglais
ISBN
9781580080736
Éditeur
TEN SPEED PR
Prix
€ 18,00(Excl. toute livraison)
Détails
1999, gebonden met stofomslag, 240pp, keurig exemplaar, 26.5x22.5cm, omslag met gebruikssporen.
Plus d'informations
Charlie Trotter pays tribute to Chef Patrick Clark—a pioneer in French and regional Southern cuisine, and one of the first celebrity chefs—in this cookbook filled with Clark's signature dishes, as well as recipes contributed by other chefs and dedicated to Clark's memory.
In this beautifully designed and photographed cookbook, over 50 of America's most notable chefs—including Charlie Trotter, Thomas Keller, Emeril Lagasse, Jacques Pepin, Alice Waters, and Mark Miller—have collaborated to memorialize one of their most influential and visionary colleagues the best way they know how . . . with good food. Patrick Clark, who died at age 42 while awaiting a heart transplant, was a chef trained in the French tradition, who achieved celebrity status 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 was deemed ''a terrific chef'' by former New York Times critic Ruth Reichl and was credited with elevating the food at NYC's Tavern on the Green to legendary status. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember and celebrate a true culinary pioneer.
In this beautifully designed and photographed cookbook, over 50 of America's most notable chefs—including Charlie Trotter, Thomas Keller, Emeril Lagasse, Jacques Pepin, Alice Waters, and Mark Miller—have collaborated to memorialize one of their most influential and visionary colleagues the best way they know how . . . with good food. Patrick Clark, who died at age 42 while awaiting a heart transplant, was a chef trained in the French tradition, who achieved celebrity status 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 was deemed ''a terrific chef'' by former New York Times critic Ruth Reichl and was credited with elevating the food at NYC's Tavern on the Green to legendary status. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember and celebrate a true culinary pioneer.
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