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Fleming, Claudia

The Last Course: A Cookbook

The Last Course: A Cookbook

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From the publisher

Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industry-wide standard at New York City's Gramercy Tavern with her James Beard Award-winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home.

Fleming's 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 result--placing 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 fruit, 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 Raspberry-Lemon Verbena Meringue Cake, Blueberry-Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more.

Beautifully illustrated with more than eighty color photography 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.

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From Chef Scott

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"The Last Course: A Cookbook" is a captivating and innovative culinary work that serves as a testament to the artistry and creativity of dessert making. This book is more than just a collection of sweet recipes; it's a journey into the sophisticated and imaginative world of pastry and desserts, making it a must-have for both professional pastry chefs and home bakers who aspire to elevate their dessert creations. The author of "The Last Course" expertly guides readers through an array of exquisite dessert recipes, each one showcasing a blend of unique flavors, textures, and presentation. The recipes are thoughtfully curated, offering a wide range of options from simple, elegant treats to more complex, show-stopping creations. The diversity of the desserts ensures that there is something to delight every palate and suit every occasion. One of the book's greatest strengths is its approach to the art of dessert making. The recipes are meticulously detailed, providing clear, step-by-step instructions that demystify complex techniques and make high-end pastry more accessible. The author's expertise shines through in the careful explanations and tips provided, ensuring that even the most intricate desserts are achievable. The visual presentation of "The Last Course" is stunning. Each dessert is beautifully photographed, capturing the elegance and artistry of the creations. The images not only serve as a guide for presentation but also provide a source of inspiration, encouraging readers to approach dessert making as a form of creative expression. Beyond the recipes, "The Last Course" delves into the principles of flavor pairing and dessert composition. This foundational knowledge enhances the reader's understanding of the craft, empowering them to experiment and create their own masterpieces. The book also includes suggestions for seasonally inspired menus, showcasing how desserts can be integrated into a broader culinary experience. The narrative accompanying the recipes adds a personal touch to the book. The author shares insights and inspirations behind each dessert, providing context and depth to the recipes. These stories and reflections add a layer of richness to the book, making it as enjoyable to read as it is to cook from. Whether you are a seasoned pastry chef or a home baker looking to expand your repertoire, this book will guide and inspire you to create desserts that are not only delicious but also visually stunning and innovative.