Chef Clark
"Restaurant Digest; The Best Restaurants"
by Clark Williams
Restaurant Digest is a compilation of my series of short magazines on regional cooking and some out-takes from my cookbook, "Exclusive Seafood Guide; Textbook Recipes."
This new book will include diverse recipes, some simple, some complex, that you might have heard of or read before in the cookbook and magazine series. All the magazine recipes are classic recipes prepared in the restaurants where they were born. Some recipes are from restaurants in Ireland, Oslo, Norway, and Canada, to mention a few, and others are from cities here in the United States.
If you like Restaurant Digest, you can find out more by looking closer at the magazines themselves.
Here's the new and condensed version of my 14 x 14 x 14 magazine series featuring 196 recipes from 196 restaurants. I hope
you will enjoy all of them.
(240 Pages)
Soft Cover ($53.35)
My Masterpiece Cook Book!
"Exclusive Seafood Guide; Textbook Recipes"
by Clark Williams
10 years in the making. A 200-page seafood cookbook, reference book, textbook, and biography.
As I said earlier, I've been preparing seafood for 40 years, working with all sorts of fish, crustaceans, reptiles, amphibians, and even sea plants. I briefly introduce each seafood category; then, show you the recipes that correspond to the species found in the textbook part of the publication. There's also a brief autobiography at the end of my book. Two hundred pages of neat stuff!
My Magazines & Cookbook
Temporarily Sold Out
[Issue 9/14 of the Series]
Contact Me: Clark@kingbabyproductions.com