Product Description

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.

Product Details

• Amazon Sales Rank: #1081132 in Books
• Published on: 1999-04-01
• Released on: 1999-04-01
• Original language: English
• Binding: Hardcover
• 240 pages

From Amazon.com
If experiencing the taste of a man's life seems implausible, then you need to cook from Cooking with Patrick Clark, a cookbook generated by Charlie Trotter as a way of giving honor to the memory of one of America's great chefs. Patrick Clark died at age 42, waiting for a heart transplant. He left behind a wife and five children. Proceeds from this book go to an education fund for the Clark children. Like an underlying drumbeat, the comments of more than 50 of the chefs who knew and worked with Patrick Clark and who contributed recipes to this book continually come back to Clark's humanity, his warmth, his dedication to his art, his dedication to his family, and his ability to inspire the best in everybody.

Clark always meant to write a cookbook, but with career and family and the considerable amount of time he put into charity food events, he never got around to it. Cooking with Patrick Clark, then, is as close as we will ever come. This is classy food, challenging food. Clark was a highly skilled and trained chef who raised the bar on American cooking.

Try the Crab, Artichoke, and Potato Salad to discover Clark's delight in the mystery of how disparate ingredients can come together in a peculiarly American style. You'll find Roasted Salmon with Moroccan Barbecue Sauce, or Black Sea Bass with Israeli Couscous. Clark can get as elegant as Rabbit Loin with Leeks and Wild Mushrooms, and as down-home as barbecued Ribs with Spicy Coleslaw and Buttermilk-Chile Corn Muffins. The single note that rings true and clear through all of his recipes is passion. Then there are the contributions of the many invited chefs, who add their memories of and feelings about Patrick Clark. Nancy Silverton's addition is a Strawberry-Rhubarb Cobbler with Brown Butter Biscuits. She may sum up everyone's feelings best when she says, "I chose this dessert because it's just like Patrick--warm and comforting."

A special note of gratitude must be made to Charlie Trotter. This book might not have made it to print were it not for his drive and determination to see a fitting memorial for his friend and colleague. --Schuyler Ingle

From Publishers Weekly
Cooking with Patrick Clark is a tribute to this native New Yorker and his New American cooking. Tavern on the Green's former executive chef and a 1995 James Beard Award winner, Clark died at age 42, in 1998, while awaiting a heart transplant. Organized by super-chef Charlie Trotter, this family album-style cookbook features more than 50 of Clark's own recipes along with 51 recipes contributed by various chef friends and colleagues, including Trotter, Thomas Keller, Alice Waters, Emeril Lagasse and Jacques P?pin. The book is divided into two parts, both of which are organized into Appetizers, Soups and Salads, Seafood, Poultry, Meats and Desserts. The first half commemorates Clark and includes personal photographs and anecdotes told by his wife, Lynette, and each of his five children. Recipes for Clark's signature dishes emphasize big flavors, textural contrast and detail to presentation (e.g., Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrette; Barbecued Quail with Sweet Potato and Mushroom Hash; Merlot-Braised Short Ribs with Horseradish Mashed Potatoes.) In the second half, chef contributors share their reminiscences of Clark as well as their recipes, which, while clearly written, run the gamut from relatively simple (e.g., Alain Ducasse's Tuna Loin) to fairly elaborate preparations (e.g., Danielle Reed's Barbecued Sweetbreads). Trotter successfully pays tribute to this talented chef with an inspired recipe collection. (May) FYI: Book royalties will be donated to assist Clark's children.
Copyright 1999 Reed Business Information, Inc.

From Library Journal
Patrick Clark was a talented and personable New York City chef who died of heart failure last year at the age of 42 while waiting for a heart transplant. He'd cooked in restaurants in Washington, DC, and Los Angeles as well as at New York's Tavern on the Green and was a familiar figure on the charity fundraising circuit. Now some 50 of his colleagues from across the countryAEmeril Lagasse, Daniel Boulud, and Alice Waters, among themAhave contributed recipes and reminiscences in his honor. Trotter, who put the project together, gathered 60 of Clark's own elegant and delicious recipes, most of which are shown in full-page color photographs. A lovely collection of recipes and a touching testimonial to Clark's influence, this is recommended for any library where chefs' books are popular. (Proceeds will go to a trust set up for Clark's five children.)
Copyright 1999 Reed Business Information, Inc.

Customer Reviews

Not what I had expected!
Seeing Patrick Clark's recipes come to life in bold color was astonishing to say the least. I was truly in awe of his depth of cooking.I've never met him personally but I felt his warmth through the kind and admirable words spoken by his family and friends.
The downfall was that I was expecting a little more input from his colleagues and friends. For someone of the calibre of Patrick Clark I would have expected more than one and two liners from the contributors. Many commented on his warm smile and committment to his family. That is wonderful, but I wanted to hear more about his professional life. What did they think about his cooking? Also the idea from what I gathered was that each contributor would add a recipe of his or her own in rememberance of Patrick Clark. Emeril and Nancy Silverton actually dedicated or made mention of Patrick with their respective recipe. The other contriutors just through in a recipe without any connection to Patrick Clark. What significance did their recipes have in regard to the professional life of Patrick Clark?
I was even expecting more from his family. This book was a real let down. Charlie Trotter did an honorable job, but all in all the book seemed to be nothing more than an advertising tool for many of the contributors.

I am Drooling Thinking About it. . .
When I need inspiration and cannot figure out what to make for a meal, I turn to this book. I was never able to eat any of Patrick Clark's food, however, I can only imagine if I can take his recipes and turn them into something wonderful, what he would have done with them. I make his ribs at least once a month, when I am asked for the recipe, I point to the book. While I could give them the recipe, I want more people to buy this book. I have made many of Patrick's recipes, and have not found a single entry that was sublime. God Bless you Patrick.

A wonderful book that is more than "just" a cookbook
Patrick Clark was a hero of sorts to me, an idol if you will. I would watch his occasional guest spots on the food network with pen in hand to write down the show numbers so I could download the recipes he made. He seemd to me, through the looking glass that is the television, to be a warm man that loved his work and his world. This cookbook, more a tribute and rememberance than just a cookbook, brings out the story of the man. Half the recipes are his and the other half are recipes shared by other great chefs in his honor, along with their fond recolections of Patrick Clark the chef, the husband, the father and the man. I have made several of the recipes in this book and they are wonderful, as you would expect them to be. They are easy to follow, in most casses, and the results of my bit of cooking were enjoyable. The book is also a worthy read while sitting on the sofa and warming by the fire.

It is reassuring to know that the personality that came across on the Television is so close to the real man. His passing left the culinary world short one shining star. I am sorry I never got a chance to taste his cooking first hand. With this cookbook I am able, at least in a secondhand way, to taste the work of the man.