Decadent sweets….decadent pictures….decadent book….if you think you do not know how to bake Claire Clark will show you. She makes the baking process simple. And she is one of the world’s most talented pastry chefs! After reading this book you will be confident you can do it! Simply, the perfect gift for that special person who loves to bake!

In this luscious cookbook Indulge: 100 Perfect Desserts, the pastry virtuoso Claire Clark walks you through simple to more exotic recipes. Her down-to-earth language and easy-to-read layout makes the dessert making process simple. And you can easily recreate them at home! These are some of the sumptuous highlights:

Red Wine and Chocolate Cake Bitter Chocolate, Praline Brulée and Espresso Torte Orange and Pistaschio Semolina Cake Fig and Blueberry and Crème Fraîche Tart Rich Chocolate Ganache Tart with Salted Caramel and Candied Peanuts Chocolate Soufflé with Cointreau-soaked Biscuit Collier Tropical Fruit Pavlova Mango, Ginger and Lime Sorbet

Claire Clark, this petite blond Englishwoman is the Head Pastry Chef at The French Laundry at America’s most renowned restaurant, located in the Napa Valley.

“Clark's secrets for great, relaxing baking include using the best ingredients possible. And she does concede that novice bakers can get into trouble. "I see a lot of published recipes where they've missed a crucial step, or where they don't tell you everything. I've tried to give all the information and added notes." Her book is extensive and her friendly demeanour comes out on the page.” - Thomas Keller

The recipes in Indulge are my favorites, taken from my last 25 years as a pastry cook, some from my childhood passed down from family, some from 5-star hotels and one-,two- and three-star Michelin restaurants. Some recipes are as simple as the shortbread, which we make on a daily basis at The French Laundry. Others are rather more complicated but absolutely possible and completely wonderful when cooked correctly. All of them are easily achieved if you follow the guidelines and allow yourself enough time. Even if the finished result does not look quite as exquisite as the photograph that accompanies the recipe, just remember that practice make perfect, and it is still going to taste better than a commercially-made offering from your local supermarket.