Cookbook review: Indulge by Claire Clark

This is a terrific pastry book that fits nicely into the French Laundry and Bouchon series - it's not written by Thomas Keller, rather Claire Clark, who put this book out as the reigning pastry chef of none other than the French Laundry.  Right away, you can guess the quality of the work inside - everything is superbly polished, tested and you can bet delicious.

While it is related by blood to the French Laundry, Chef Clark's book is closer in approachability to the Bouchon volumes.  While everything is top quality, it comes off as manageable to cooks other than those immersed in the industry.  She some areas she covers classics and standards such as creme puffs, pavlovas, and scones, then in other areas pushes your limits and brings some surprising approaches to desserts.  The green tea and jasmine delice is so tempting, while the vacherin Mont-Blanc is simultaneously strange and beautiful.  Indulge is also packed with helpful tips on techniques to improve your knowledge and problem solving in the kitchen.  Get a copy of this book and get ready to drool.  CHECK IT OUT HERE.