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Cooking with Patrick Clark

£4.99

Product description

Charlie Trotter pays tribute to Chef Patrick Clark-a pioneer in French and regional Southern cuisine, and one of the first well-known 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 stardom 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 raised being used to assist Clark's five young children, this book is a wonderful way for food lovers to remember and celebrate a true culinary pioneer.

Item details

Author(s):
Patrick Clark
Condition:
Used: good
Format:
Hardback
ISBN-10:
1580080731
ISBN-13:
9781580080736
Number of pages:
0
Publisher:
Ten Speed Press
Title:
A Tribute to the Man and his Cuisine

Standard UK Delivery (£3.95 per order)

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About this item

Charlie Trotter pays tribute to Chef Patrick Clark-a pioneer in French and regional Southern cuisine, and one of the first well-known 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 stardom 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 raised being used to assist Clark's five young children, this book is a wonderful way for food lovers to remember and celebrate a true culinary pioneer.

Author(s):
Patrick Clark
Condition:
Used: good
Format:
Hardback
ISBN-10:
1580080731
ISBN-13:
9781580080736
Number of pages:
0
Publisher:
Ten Speed Press
Title:
A Tribute to the Man and his Cuisine

Delivery & returns

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is Standard UK delivery is £3.95 per order, so you're only charged once no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is currently free no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

You can find out more about delivery and returns in our help section.

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