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The Last Course: The Desserts of Gramercy Tavern Hardcover – 1 Oct 2001

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Product details

  • Hardcover: 280 pages
  • Publisher: Random House; 1st edition (1 Oct. 2001)
  • Language: English
  • ISBN-10: 9780375504297
  • ISBN-13: 978-0375504297
  • ASIN: 037550429X
  • Product Dimensions: 21.2 x 2.4 x 23.6 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 1,025,318 in Books (See Top 100 in Books)
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Product description

From the Inside Flap

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

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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