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The Last Course: The Desserts of Gramercy Tavern Hardcover – Oct 2001

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About the Author

Claudia Fleming is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue, and Time.

Melissa Clark is a regular contributor to The New York Times, among other publications. She is the author of eleven cookbooks.

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 27 reviews
28 of 30 people found the following review helpful
Terrific Recipes I Can't Wait to Use Again 4 Feb. 2002
By A Customer - Published on Amazon.com
Format: Hardcover
I don't usually write reviews but I have to in this case because Fleming's book has exceeded my expectations. I got it as a Christmas gift, and have since made about half a dozen of the recipes for a dessert party I had for my birthday last month. They were all superb, and while some were a little more complicated than others, all were definitely worth it. The party was a huge success, mostly due to Fleming's desserts, which disappeared before any of the others I made. From this book I made the panna cottas (almost too easy), chocolate caramel tarts (they were a lot of work but such a hit), caremelized pineapple (easy), maple flan (turned out perfect), chocolate brownie cookies (a cinch), and goat cheesecake with candied kumquats (very easy, gorgeous). I recommend this book to anyone who loves making desserts and isn't a complete beginner.
21 of 23 people found the following review helpful
SO GOOD! 17 April 2002
By Amazon Customer - Published on Amazon.com
Format: Hardcover
I love this restaurant & have always loved the desserts. I was skeptical about buying the book because most restaurant cookbooks I have purchased never have my favorite recipes from the restaurant. This one has them all & then some!!! My favorite is the warm chocolate ganache cake!!! This cookbook is great & the recipes are easy enough to follow!
13 of 14 people found the following review helpful
A special book from a special pastry chef 6 Jun. 2002
By A Customer - Published on Amazon.com
Format: Hardcover
I bought this book because I have been a fan of Claudia Fleming's ever since I first ate at Gramercy Tavern. Her desserts are absolutely astounding. Even if you never eat there, you will be able to approach the experience if you cook from this book.
The book has the high quality I expected. It is beautiful enough to sit on your coffee table, with gorgeous photography and print. But you really will cook from it and enjoy the results, because the recipes are precise, well-written and obviously are aimed for someone who's going to be cooking at home.
The person who would most enjoy this book compared to other dessert books is probably the knowledgable dessert/pastry cook who's way beyond chocolate chip cookies, but Fleming conveys her enthusiasm for desserts of all kinds.
Some other special touches: the recipes are organized by flavor ("tropical fruits"; "stone fruits"; "cheese, milk, and cream"; ) not by "cakes", "cookies" etc. There are wine pairing suggestions. And there's a section on "composed" desserts made up of recipes earlier in the book.
Open your mind and your tastebuds to a special book from a special pastry chef!
13 of 14 people found the following review helpful
Absolutely Fabulous!!! 20 April 2002
By A Customer - Published on Amazon.com
Format: Hardcover
This book is so inventive and intoxicating. The recipes are unlike ones you see in other cookbooks. This is truly a prize pastry chef's peek into the recipes that made her famous and lauded. This is a definite buy for someone who is somewhat skilled in the pastry department or for someone who wants to learn the next level of desserts, beyond chocolate chip cookies and brownies.
17 of 20 people found the following review helpful
Best Dessert Cookbook Ever! 17 Oct. 2001
By A Customer - Published on Amazon.com
Format: Hardcover
Wow! I have never eaten at Gramercy Tavern, but have been reading about Claudia Fleming for years in food magazines. And I've always thought her recipes looked yummy, but this book tops everything else! It is amazing, really creative. Her combinations are so clever, like mixing lemon verbena and raspberries in a meringue cake or roasting pears with chestnut honey. I own a lot of other dessert books, but this is easily going to be my favorite. I have poured over every page and each recipe looks better than the last. Chocolate malted custards?! YUM! I've only made the cashew chocolate chip cookies so far but they are perfect. I'll make the buttermilk panna cotta next. The photos are beautiful too, and the recipes themselves are easy to follow and have fun serving suggestions. I just love this book!
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