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The Last Course: The Desserts of Gramercy Tavernby Claudia Fleming
I love to bake, but I especially love to play with flavors that surprise and awaken your taste buds. The Last Course beautifully presents Claudia Fleming's masterful and extremely innovative pastry creations. The recipes are straightforward and precise but, more importantly, they are clearly wrought from years of work and experimentation. Fleming has carefully distilled and focused the inspiration for each into a perfect balance of ingredients and sensual experiences. And even if you don't cook your way through this book, it still makes for a wonderful, and instructive, read — I highly recommend it. Just make sure you have plenty of snacks on hand — you will get hungry!
Synopses & Reviews
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 do 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 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.
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