Cooking With Patrick Clark: A Tribute to the Man and His Cuisine

Source catalog description

This description refers to material held by Smithsonian National Museum of African American History and Culture. Visual details below describe the original material.

A hardcover cookbook (a) with a removable dust jacket (b) titled Cooking with Patrick Clark by Charlie Trotter. The dust jacket cover is matte white and features a black and white photographic portrait of Clark at the top center with name of book in center yellow and blue boxes [COOKING WITH / PATRICK CLARK / a tribute to the man and his cuisine]. Beneath this is a large color photograph of lambchops garnished with baby carrots and rosemary. Edited by Charlie Trotter, the first half of the book features Clark's favorite recipes, such as Fried Oysters in Basil Sauce and Barbequed Quail with Sweet Potato and Mushroom Hash. The second half of the book contains tributes to Clark along with recipes from other chefs including Thomas Keller, Emeril Lagasse, Jacques Pepin, Alice Waters, and Todd English. There are 240 pages with photographs throughout.

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