The Last Course
The Last Course
Author: Claudia Fleming, Melissa Clark
A beautiful new edition of "the greatest dessert book in the history of the world" (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern's James Beard award-winning pastry chef.
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, chocolate, and, finally, composed desserts. Fleming gives suggestions on how to combine recipes to create the ultimate end to a meal.
Each chapter and each composed dessert is paired with a selection of wines. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelée, 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.
Hardcover | Random House | 320 pages
Original: $40.00
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The Last Course
The Last Course
Author: Claudia Fleming, Melissa Clark
A beautiful new edition of "the greatest dessert book in the history of the world" (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern's James Beard award-winning pastry chef.
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, chocolate, and, finally, composed desserts. Fleming gives suggestions on how to combine recipes to create the ultimate end to a meal.
Each chapter and each composed dessert is paired with a selection of wines. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelée, 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.
Hardcover | Random House | 320 pages
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Description
The Last Course
Author: Claudia Fleming, Melissa Clark
A beautiful new edition of "the greatest dessert book in the history of the world" (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern's James Beard award-winning pastry chef.
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, chocolate, and, finally, composed desserts. Fleming gives suggestions on how to combine recipes to create the ultimate end to a meal.
Each chapter and each composed dessert is paired with a selection of wines. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelée, 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.
Hardcover | Random House | 320 pages
