The Last Course: A Cookbook - Hardcover

Claudia Fleming

Hardcover

ISBN 10: 037550429X ISBN 13: 9780375504297

Publisher: Random House, 1900

Synopsis

Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.

The desserts in The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.

Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.

Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.

About this title

Review

"It's easy to see why these recipes--whimsical without being silly, daring without ever losing their focus on flavor--have won Fleming a reputation as one of today's most talented pastry chefs."--Publishers Weekly (starred review)

"The greatest dessert book in the history of the world . . . I bought this the day it came out and stole from it relentlessly for many years."--Brooks Headley, Bon Appétit

"While I must admit to being particularly partial to Claudia's Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia's inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day."--Daniel Boulud

"The Goddess of New American Pastry."--Elle

"Claudia Fleming brings new life and a fresh approach to classic recipes. Her techniques are simple to follow, yet her artistry shines through every page. This is a wonderful addition to one's repertoire of delicious, soul-satisfying desserts."--Thomas Keller

"The true beauty of this book is that it makes home cooks feel like pastry chefs. . . . Fleming gave me the confidence to tackle projects I might not otherwise have thought possible."--Tim Mazurek, Saveur

"Claudia Fleming is a rare breed of pastry chef: She makes desserts you actually want to eat."--Nancy Silverton

About the Author

Claudia Fleming is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue, and Time.

Melissa Clark is a regular contributor to The New York Times, among other publications. She is the author of eleven cookbooks.

Edition details

• Publisher: Random House
• Publication date: 1900
• ISBN 10: 037550429X
• ISBN 13: 9780375504297
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 280