Cooking with Patrick Clark

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.