Dimensions: 240 pages, 10.49 × 8.85 × 0.94 in
Published: October 12, 1999
The following ISBNs are associated with this title:
ISBN - 10: 1580080731
ISBN - 13: 9781580080736
From the Publisher
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.
About the Author
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.
From Our Editors
A group of renowned chefs including Charlie Trotter, Thomas Keller and Emeril Lagasse have collaborated to honour the memory of their colleague Patrick Clark with a collection of his recipes. Trained as a chef in the French tradition, he died at the age of 42 while awaiting a heart transplant. In the African American community, Clark was a culinary pioneer and role model. The proceeds from Cooking with Patrick Clark will be donated to his family.