Cooking With Patrick Clark: a Tribute to the Man and His Cuisine by Charlie Trotter buy used Used & Rare price $6.87 new from$28.38 shop with confidence SPECIAL SHIPPING CONSIDERATIONS FOR USED & RARE ITEMS. Please see the special considerations for shipping Used & Rare items, including extended delivery times, possible import duties & taxes. Delivered in 3-5 weeks Format: Hardcover Publisher: Ten Speed Press Condition: The following ISBNs are associated with this title: ISBN - 10:1580080731 ISBN - 13:9781580080736 Seller Comments: Ex-Library Book-will contain Library Markings. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Book selection as BIG as Texas. 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.