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    80 Cakes from Around the World (Absolute Press) (Hardback) By (author) Claire Clark

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    Description6 continents, 52 countries, 80 cakes. Cake, in all its multifarious incarnations, is adored the world over. Top pastry chef Claire Clark explores six continents of cake culture in this treasury of adventurous baked delights. Discover the cakes most loved around the world and make the best versions of them in your own home. These favourites are finessed to perfection and each given the inimitable Claire Clark twist. An inspiring and diverse range of indulgent cakes for every home baker to enjoy! Photography by Jean Cazals.

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  • Full bibliographic data for 80 Cakes from Around the World

    80 Cakes from Around the World
    Authors and contributors
    By (author) Claire Clark
    Physical properties
    Format: Hardback
    Number of pages: 192
    Width: 190 mm
    Height: 255 mm
    Thickness: 22 mm
    Weight: 811 g
    ISBN 13: 9781472907424
    ISBN 10: 1472907426

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    BIC subject category V2: WBVQ
    Libri: ENGM3400, BACK3000, TEIG1000
    Abridged Dewey: 641
    LC classification: TX
    B&T Modifier: Text Format: 03
    DC22: 641.86
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB024000
    B&T Approval Code: A97405000
    BISAC V2.8: CKB014000, CKB031000
    DC23: 641.8653
    Thema V1.0: WBVS, WBN, WBVQ
    Illustrations note
    Colour photos throughout
    Imprint name
    Publication date
    28 October 2014
    Publication City/Country
    Author Information
    Claire Clark, regarded as one of the top three pastry chefs in the world, learned her craft under the legendary Swiss patissiers Ernst Bachmann and John Huber. Her glittering career has taken her to some of the leading restaurants in London including the kitchens of Claridges Hotel in Mayfair and The Wolseley on Piccadilly. Claire Clark moved to California in 2005 to take up the position of Head Pastry Chef at The French Laundry, voted 'The Best Restaurant in the World' in 2003 and 2004, where she worked under the admiring eye of the inspirational double Michelin three-star chef Thomas Keller. Claire is now a freelance chef consultant based in London. Her huge range of clients includes Benares, The Square, Harvey Nichols, Morrisons and MasterChef. Twitter: @Claire_Clark Web: claire-clark.com