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The Last Course: A Cookbook Hardcover - 2019
by Claudia Fleming; Melissa Clark; Preface by Danny Meyer
The desserts in "The Last Course" speak to everyone, as do the easy-to-make recipes, broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. Among the 175 recipes featured are Blueberry-Cornmeal Cakes, Tamarind-Glazed Mango Napoleons, Truffled Rice Pudding, Chilled Rhubarb Soup, Earl Grey Ice Cream, Chocolate Espresso Terrine, and Goat-Cheese Cheesecake. 85 full-color photos.
From the publisher
From the jacket flap
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.
Details
- Title The Last Course: A Cookbook
- Author Claudia Fleming; Melissa Clark; Preface by Danny Meyer
- Binding Hardcover
- Edition First edition
- Pages 320
- Volumes 1
- Language ENG
- Publisher Random House, New York
- Date 2019-11-12
- Illustrated Yes
- Features Illustrated, Index
- ISBN 9780375504297 / 037550429X
- Weight 2.5 lbs (1.13 kg)
- Dimensions 9.2 x 8.2 x 1.1 in (23.37 x 20.83 x 2.79 cm)
-
Themes
- Cultural Region: Mid-Atlantic
- Geographic Orientation: New York
- Library of Congress subjects Desserts, Gramercy Tavern
- Library of Congress Catalog Number 2001019075
- Dewey Decimal Code 641.86
Excerpt
Media reviews
Citations
- Booklist, 10/15/2001, Page 370
- Library Journal, 08/01/2001, Page 148
- Publishers Weekly, 07/02/2001, Page 67
About the author
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