Claire Clark (3)

A book which treads the fine line between baking and patisserie. The style is equally at home on the kitchen table or the restaurant tablecloth. A greatly underrated work by Britain's leading pastry chef (if that isn't faint praise).

I haven't tried any of the recipies from this book, yet, but the pictures are wonderful and the recipies look luscious. It does include some wheat-free options. The book is divided into chapters and has some basic guidelines on the generalities at the begining which look pretty accurate.