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Posted October 24, 2007
Claire Clark has just released her cookbook and it seems decidely British in style - despite the many French influences 'no surprise' Though this style is not exactly cutting edge - its contents and gentle, clear instruction are a must for all us pastry chickipoos. What is so helpful - not just the recipes 'never enough you know?' is the wonderful candor with which she relates her experices in the difficult, trecherous, wonderful, world of restaurant work. THIS IS NEEDED. Truth is so valued - and it has been so very helpful for me personally and professionally to read what this Pastry Chef of such stature has to express about her EXPERIENCES beyond cooking. Please,may we expect a second helping in the future? Bravo.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 26, 2008
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