<I>Cooking With Patrick Clark: A Tribute to the Man and His Cuisine</I>
date: label: Date
content: 1999
name: label: Published by
content: Ten Speed Press, American, founded 1971
label: Subject of
content: Patrick Dean Clark, American, 1955 - 1998
label: Written by
content: Charlie Trotter, American, 1959 - 2013
notes: label: Caption
content: Patrick Dean Clark (March 17, 1955 – February 11, 1998) was a celebrated American chef. He won the 1994 James Beard Foundation award for "Best Chef: Mid-Atlantic Region" during his tenure at the Hay-Adams Hotel, Washington, D.C. and competed in the 1997 Iron Chef competition. Clark is credited with having been the first chef in New York City to mix fine dining and bistro at The Odeon in Tribeca, as well as also having been one of the first American chefs to apply French technique to growing American regional cuisine in the late 1970s and early 1980s.
label: Caption
content: Clark was born in Brooklyn, New York, the son of Melvin Clark, also a chef, and Idella Clark. He was raised in Canarsie, a Brooklyn neighborhood. Clark gained his culinary skills at New York City Technical College and the Culinary Arts Program at Bournemouth and Pool College in the UK. After culinary school, Patrick Clark spent two years as a chef in Beverly Hills before relocating to Washington, DC to work at the Hay-Adams across the street from the White House. President Clinton asked him to be the White House chef in 1994, but Clark decided to take the position of Executive Chef in New York’s Tavern on the Green.
label: Caption
content: Suffering from congestive heart failure and awaiting a heart transplant, Clark died on February 11, 1998 at the age of 42.
label: Caption
content: Fellow chef and James Beard Award Winner Charlie Trotter decided to create this cookbook based upon his reverence for Clark. The book celebrates Clark's passion for food and an indication of his impact in the culinary world. Proceeds from sales of the book benefited the Patrick Clark Family Trust, a nonprofit fund created to support Clark’s children, one of whom follows his father’s footsteps as a chef.
label: Description
content: 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.
topic: label: Topic
content: African American
label: Topic
content: Communities
label: Topic
content: Cooking and dining
label: Topic
content: Foodways
label: Topic
content: Men
setName: label: See more items in
content: National Museum of African American History and Culture Collection
label: Classification
content: Books and Published Materials
label: Exhibition
content: Cultural Expressions
label: On View
content: NMAAHC (1400 Constitution Ave NW), National Mall Location, Culture/Fourth Floor, 4 050
creditLine: label: Credit Line
content: Collection of the Smithsonian National Museum of African American History and Culture
dataSource: label: Data Source
content: National Museum of African American History and Culture
identifier: label: Object number
content: 2021.17
objectType: label: Type
content: hardcover books
objectRights: label: Restrictions & Rights
content: © 1999 by the Patrick Clark Family Trust and Charlie Trotter
label: Restrictions & Rights
content: Permission required for use. Proper usage is the responsibility of the user.
physicalDescription: label: Medium
content: ink on paper
label: Dimensions
content: H x W x D: 10 1/2 × 8 15/16 × 7/8 in. (26.6 × 22.7 × 2.3 cm)