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Claudia Fleming

Melissa Clark

The Last Course: A Cookbook Hardcover – Illustrated, 12 November 2019

by Claudia Fleming (Author), Melissa Clark (Author)

270 ratings

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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.

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 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 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 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 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 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

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Product details

Publisher : Random House Publishing Group; Illustrated edition (12 November 2019)
Language: : English
Hardcover : 320 pages
ISBN-10 : 037550429X
ISBN-13 : 978-0375504297
Dimensions : 21.03 x 2.67 x 23.6 cm

Best Sellers Rank: 60,249 in Books (See Top 100 in Books)
- 32 in Confectionary Desserts

Customer Reviews:
270 ratings

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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

From the Back Cover

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.

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5 star		74%
4 star		11%
3 star		8%
2 star		2%
1 star		4%

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Angela R.

Gift

Reviewed in Canada on 24 November 2020

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It’s a gift for my daughter

Amazon Customer

Lots of good food ideas

Reviewed in Canada on 14 July 2020

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Great Book

VolunteerTutor

Buyers Looking for the the November 2019 Version Heads-Up; Review Updated 1/20

Reviewed in the United States on 19 November 2019

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I have been eagerly waiting for my copy of the the updated copy of this book. Sadly, I received the 2001 version. Sending it back. Didn't request a replacement because the option is to send an exact copy of what I received. I don't want an exact copy of the 2001 version; I do want the 2019 version. Note: The ISBN on the new version ends with an "X" also, the new version is 320 pages as opposed to the old version's 280. UPDATE 1/14/20. Strangely, Amazon has now changed the listing for this book to show that it has 280 pages, although it formerly stated that the new version (ISBN ending with X) has 320 pages. PublishersWeekly.com and BookDepository.com both show the new version with 320 pages. UPDATE 2/29/20 Wordery and Barnes & Noble also both show 320 pages, Why is Amazon selling the 280 page older version?

93 people found this helpful

lait

きれいです

Reviewed in Japan on 11 September 2003

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ＮＹの女性パティシエクラウディアフレミングのレシピ本です。洗練されていて、でもフランスかぶれでなくＮＹ風。写真のないレシピもたくさんあるのである程度、レシピを読めば感じがわかる人向けです。

2 people found this helpful

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SarahHouston

Not many pictures

Reviewed in the United States on 23 November 2019

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I was surprised at the lack of pictures in this book as no other reviews seem to mention it. The pages shown on the website show beautiful photos of desserts and I think that's a little misleading. yes they are in the book, but there really are not many! Disappointing as I do like a visual especially for desserts. Also, as another reviewer mentioned there are only 280 pages and not the 320 described even though on the back flap of the book it says 2019. All in all I'm not sure I will make very much from this book but returning it is just too complicated or I have to pay $8 to drop at a locker.

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The Last Course: A Cookbook Hardcover – Illustrated, 12 November 2019

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