Sewn binding. Cloth over boards. 240 p. Contains: Illustrations. Audience: General/trade.
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.