The Last Course (Hardcover)
Language: English
Published by Random House USA Inc, New York, 2019
- First Edition
- Hardcover
- New
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
£ 24.11
Quantity: 1 available
Add to basketItem description from seller
Hardcover. A beautiful new edition of the greatest dessert book in the history of the world (Bon Appetit), featuring 175 timeless recipes from Gramercy Taverns James Beard Awardwinning pastry chef.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review The Atlantic Food Network Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York Citys Gramercy Tavern with her James Beard Awardwinning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Flemings desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect resultplacing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include RaspberryLemon Verbena Meringue Cake, BlueberryCream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Souffles with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course While I must admit to being particularly partial to Claudias Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudias 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 Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9780375504297
- Title
- The Last Course (Hardcover)
- Author
- Claudia Fleming
- Publisher
- Random House USA Inc, New York
- Publication year
- 2019
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 037550429X
- ISBN 13
- 9780375504297
- Edition
- 1st Edition
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.
"Synopsis" may belong to another edition of this title.
About the Author
Melissa Clark is a regular contributor to The New York Times, among other publications. She is the author of eleven cookbooks.
"About the title" may belong to another edition of this title.
Grand Eagle Retail
Bensenville, IL, U.S.A.
AbeBooks seller since October 12, 2005
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