Claire Clark’s “Indulge” (File under I Like French Laundry)

One has to give Thomas Keller a lot of credit. He finds the right people at the right time and a synergistic magic happens that creates what can only be called; “WOW.” I invented a guy a long time ago that I called the Wow Professor. I claim that he is responsible for all the things that make people go Wow. Have you a better idea of what makes Wow?

Rarely if ever do I term a real actual person the Wow Professor. But in this case I think that it must be realized that Thomas Keller is at least partially responsible for the meteoric rise of one, Grant Atchez, of Alinea fame and also for bringing Claire Clark to the French Laundry. If you want to know the official story on Claire Clark go to http://www.frenchlaundry.com/ and look at their staff.

How does one begin to tell you about the absolute beauty of “Indulge.”? Perhaps by saying that I read it from cover to cover, made copious notes and though I don’t really have a sweet tooth have already made one of her recipes and think that it is to die for.

I’m not ashamed at all to admit that I have taken four of her recipes and plan on tweaking them. I tried her recipe for Chocolate Fudge Brownies and nearly melted from the awesome WOW that my palate and my stomach were receiving. Not only that but the instructions were easy to follow and this was a true delight to make. Roommate and my old friend both gave it ten thumbs up.

She has an incredible style which narrows the ingredients to their core necessity. She has an understanding of all the elements of dessert production and truly, for me, is also a WOW.

Anyone out there who has a sweet tooth or just likes great desserts go out and BUY, not borrow from the Library; “Indulge.” I’m certain it will become your constant companion when you want to impress your lover, your guests or just your own secret urges. SATISFACTION GUARANTEED. She has recipes for everything; Chocolate Chip Cookies, Brulees, Caramels and Cheesecake just to name a few (I was going to do the Cheesecake but thought I would wait for this weekend).

Check her out. Not only does she give you her recipes that are used at French Laundry but she also gives you tips and pointers on how best to make them. Conditions. Equipment. Etc. Not for the faint hearted dessert fan to be certain.

I couldn’t find whom this is attributed to but it is the most fitting for this post; “Money may talk, but chocolate sings.”

Are you dreaming big and inspired?

A la prochaine

SDM

Study, Study, Study (file under Great Weekend to Study)

As I am writing this flurry of posts I am struck by all the books that I read this weekend. Each of which inspired me in a different and important way. I finished “A Return to Cooking” which I have to tell you is a brilliant book whether you are in the industry or not. It touches you on multiple levels and shows what true creativity can come together to produce.

I also cruised through a book called “Culinary Artistry” by Andrew Dorenburg and Karen Page. This book was absolutely amazing and oh the quotes that I pulled from it.

One of my favorites is from Alice Waters; “Being a good cook has to do with having a point of view.” How true is that? I know what my point of view is. I just have yet to figure out how to bring it to fruition.

Culinary Artistry was my starting point for my ideal food pairings and really aided me in so many ways. I do think that anyone who is serious about the culinary world should read this book. It touches on ingredients, techniques, menu development and so much more.

One feature of the book that I really enjoyed was that the writers asked a lot of big name Chefs a question about a Desert Island. Basically the question was; “If you could bring only 10 ingredients with you to a Desert Island what would they be?” Then as a follow up they asked; “And if you were limited to 3 cooking methods what would they be.”

As it stands here is my answer;

1. Garlic
2. Onions
3. Truffle
4. Rabbits (One Male and One Female)
5. Chicken and a Hen
6. Cows
7. Goats
8. Herbs to plant
9. Olive Oil
10. Grapes

1. Grilling
2. Sautéing
3. Braising

I am quite certain that answer will change as time goes on. But as it stands that would be my answer. By the way, for the proteins I chose those ones because they can mate. It would keep me in food forever and as for the grapes… Where does wine come from?

I also read a thoroughly disappointing book and I can’t quite say why. Perhaps because it seemed so obvious to me. It was called; “Working the Plate” and was written by Christopher Styler. Ironic name huh? At any rate I am guessing that due to my experiences at Reservation this book was not really all that helpful.

I read two books on Sauces which I will bring up in another post. One extremely informative and the other written for what I can only call Novices. Which is funny, because I still consider myself a “Veteran Novice.”

I also read “Indulge” by Claire Clark. The next post has to do with that.

So as you can see, I am using as much of time as possible to advance where I want to be. I’m excited to learn new things. If I can’t learn something everyday than I have wasted my day. Do you feel the same?

Anyway, next post is on its way.

Anton Chekhov once wrote; “Knowledge is of no value unless you put it into practice.”

Are you dreaming big and inspired?

A la prochaine

SDM