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The Last Course: A Cookbook Hardcover – Illustrated, 12 November 2019
by
Claudia Fleming
(Author),
Melissa Clark
(Author)
Claudia Fleming
(Author)
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Melissa Clark
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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:
106,407 in Books (See Top 100 in Books)
- 53 in Confectionary Desserts
- Customer Reviews:
Product description
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
"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.
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.
About the Author
As pastry chef at New York's iconic Gramercy Tavern, Claudia Fleming set a new course in American pastry. Known for her precise technique and her ability to use ingredients in new ways, she won the Best Dessert Award from Pastry Art & Design magazine two years in a row during her tenure and the James Beard Foundation's Outstanding Pastry Chef Award. Trained in American and French kitchens, Fleming apprenticed at the prestigious Fauchon in Paris under Pierre Hermé, and at Union Square Cafe, Montrachet, Tribeca Grill, and Luxe. Her work has been celebrated in such publications as The New York Times, Bon Appétit, Food & Wine, Vogue, and Time. In 2006 Fleming, along with her husband, Chef Gerry Hayden, opened North Fork Table & Inn in eastern Long Island, showcasing the couple's locally sourced menus. Fleming continues to serve her celebrated food in the Inn's dining room as well as easygoing fare from the North Fork Food Truck, all accompanied by her extraordinary sweet and savory creations.
Melissa Clark is the author of forty-one cookbooks, including Dinner, Changing the Game, and Dinner in an Instant. She is also a staff writer for the New York Times Food section, where she writes the wildly popular column "A Good Appetite" and stars in a complementary video series. The winner of James Beard and IACP awards, she is a regular on Today and NPR. She lives in Brooklyn with her husband and daughter.
Melissa Clark is the author of forty-one cookbooks, including Dinner, Changing the Game, and Dinner in an Instant. She is also a staff writer for the New York Times Food section, where she writes the wildly popular column "A Good Appetite" and stars in a complementary video series. The winner of James Beard and IACP awards, she is a regular on Today and NPR. She lives in Brooklyn with her husband and daughter.
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Customer reviews
4.5 out of 5 stars
4.5 out of 5
311 global ratings
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Top reviews from other countries

Angela R.
5.0 out of 5 stars
Gift
Reviewed in Canada on 24 November 2020Verified Purchase
It’s a gift for my daughter
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Amazon Customer
5.0 out of 5 stars
Lots of good food ideas
Reviewed in Canada on 14 July 2020Verified Purchase
Great Book

VolunteerTutor
3.0 out of 5 stars
Buyers Looking for the the November 2019 Version Heads-Up; Review Updated 1/20
Reviewed in the United States on 19 November 2019Verified Purchase
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?
96 people found this helpful
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lait
5.0 out of 5 stars
きれいです
Reviewed in Japan on 11 September 2003Verified Purchase
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。

SarahHouston
3.0 out of 5 stars
Not many pictures
Reviewed in the United States on 23 November 2019Verified Purchase
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.
34 people found this helpful
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