The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale
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Product Description

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 

Amazon.com Review

"First and foremost, everything I make has to taste absolutely delicious," says Claudia Fleming in her introduction to The Last Course: The Desserts of Gramercy Tavern. Words to live by, especially when you''re the pastry chef at one of New York City''s most popular restaurants. Fleming cleverly describes and explains her creations in intelligent introductions to every recipe. She easily justifies her unusual flavor combinations, such as Roasted Apricots with Chamomile and Lavender-Lemon Pound Cake, and carefully walks us through important steps like gently cooking the strawberries and rose wine for her Buttermilk Panna Cotta with Strawberry Rosé Gelée.

Recipes are divided by their star ingredient, and read like a farmers'' market shopping list: apples, pears, and quinces; figs, melons, and grapes; herbs and flowers; cheese, milk, and cream. "Composed Desserts" make up the last chapter, and each is paired with a dessert wine. While every one of Fleming''s recipes produces a delectable dessert on its own, the combinations she proposes in this chapter are truly memorable. A lighthearted composition like Waffles with Maple-Glazed Bananas and Maple Flan brings a favorite breakfast treat into the dining room for dessert. It''s creamy and sweet, crispy and warm, cold and tangy--all at the same time. A number of Fleming''s signature desserts are here, too: Coconut Tapioca with Coconut Sorbet, Passion Fruit-Pineapple Sorbet, Passion Fruit Caramel, and Cilantro Syrup (a Gramercy favorite). There are also plenty of recipes for the cookie jar, including the wonderfully soft and chewy Chocolate Brownie Cookies, elegant enough to serve with coffee for dessert. Treats like Milk Chocolate Malted Ice Cream, Mascarpone Cream Cannoli, and Lime-Gingersnap Parfait will have you singing Fleming''s praises as loudly as her fans do at Gramercy Tavern. --Leora Y. Bloom

From Publishers Weekly

Claudia Fleming pastry chef at New York''s swank Gramercy Tavern is a dessert visionary who has earned a James Beard Award for Best Pastry Chef and two Best Dessert Awards from Pastry Art and Design. Some of her restaurant recipes will be a challenge even for the most practiced home bakers, but they are well worth the effort. The book includes 175 recipes, organized by main ingredients. There are chapters on fruits (recipes include Blueberry-Cornmeal Cakes and Tamarind-Glazed Mango Napoleons), vegetables (Truffled Rice Pudding, Chilled Rhubarb Soup) and sweet essences (Earl Grey Ice Cream), as well as the usual suspects like chocolate (Chocolate Espresso Terrine) and dairy products (Goat-Cheese Cheesecake). Fleming also displays a light touch with such unusual herb-inflected desserts as Bay Leaf Flan. The restaurant''s wine director, Paul Greico, has contributed thoughtful wine suggestions for each category. Recipes for the individual items are provided separately, but in an appendix Fleming groups them as they appear on the restaurant''s menu and explains their assembly process (e.g., Rose Meringues with Summer Berries, Raspberry Sorbet, and Goat Yogurt-Rose Mousse consists of three recipes, but a composition of all three would be a single dessert at Gramercy Tavern). 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. 85 color photos. Agent, David Black. (Oct.)Forecast: With a first printing of 30,000 and a seven-city author tour (with demonstrations), this cookbook''s commercial prospects are good. Gramercy Tavern''s name should help too; since its 1994 opening, it has consistently made Zagat''s top five most popular New York restaurants. This is a revised edition but will always retain the original publication year of 2001 on the copyright page.

From Library Journal

Recipient of the 2000 James Beard Award for Best Pastry Chef, Fleming presents her first book of creations from New York''s Gramercy Tavern. Don''t expect to find architectural desserts with spun sugar and gold leaf here; Fleming instead stresses ingredients, flavors, and textures that are inspired by the desserts of her childhood and international cuisine. The 175 recipes, such as Spiced Italian Prune Plum Crisp and Anise Shortbread, are sophisticated yet easy to follow. Some readers, however, may find some of the unusual fare unappealing (e.g., Truffled Rice Pudding and Tarragon Ice Cream). Chapters are divided by main ingredient and include wine notes. While all of the recipes stand on their own, the final chapter combines individual recipes to create the kinds of desserts Fleming serves at Gramercy Tavern. Of interest to professional chefs and ambitious home cooks alike; recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2001 Reed Business Information, Inc.

From Booklist

In addition to the profits desserts generate on their own, restaurants rely on sumptuous, beautifully crafted sweets to send patrons off smiling and content and likely to return for repeat business. New York''s Gramercy Tavern entrusts its desserts to master pastry chef Claudia Fleming. In The Last Course, she offers the secrets behind many of her successes. Fleming relies often on classic, well-tested flavor pairings: prunes and Armagnac, maple and walnut, chocolate and coffee. Unique and elegant desserts also appear, such as a foccacia studded with concord grapes and a bracing Lemon-Lime Souffle Tart. Most of Fleming''s desserts rely on premium ingredients and uncommon items such as quince, saffron, passion fruit, and tamarind. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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 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 resultsomething 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 Taverns sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry

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.

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.

Excerpt. © Reprinted by permission. All rights reserved.

Chilled Rhubarb Soup with Rose Parfait, Strawberry Sorbet, Candid Pistachios, Strawberries, and Rhubarb Chips

This dessert features a fruit, a vegetable, and a flower, all with a natural affinity for each other. The rhubarb soup is sweet and tangy, softened by a delicate and creamy rose parfait. The crunchy pistachio nuts fit right in with these sweet, distinctive flavors, and the more delicate crunch of the rhubarb chips is a nice tart contrast to the rich, nutty garnish. The warmth of the rhubarb, rose and pistachio flavors is in pleasing opposition to the cool temperatures of the soup, parfait and sorbet.

Components
Chilled Rhubarb Soup
Rose Parfaits
Candied Pistachios
Strawberry Sorbet
Rhubarb Chips
Fresh hulled strawberries, quartered

Directions
Ladle the soup into shallow bowls. Place a rose parfait in the center of each bowl and scatter strawberries around the parfait. Sprinkle with candied pistachios. Top each parfait with a small scoop of sorbet and finish with a rhubarb chip.

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4.5 out of 54.5 out of 5
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Top reviews from the United States

VolunteerTutor
3.0 out of 5 starsVerified Purchase
Buyers Looking for the the November 2019 Version Heads-Up; Review Updated 1/20
Reviewed in the United States on November 18, 2019
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... See more
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?
103 people found this helpful
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SarahHouston
3.0 out of 5 starsVerified Purchase
Not many pictures
Reviewed in the United States on November 22, 2019
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... See more
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.
35 people found this helpful
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S. Hall
3.0 out of 5 starsVerified Purchase
Book is not the latest release as advertised
Reviewed in the United States on December 24, 2019
I had hoped that what some of the other reviewers wrote was a one-off accident...but nope, the book being shipped is not the ISBN advertised. I’m going to look at the book today and see if I still want to give as a gift to a baker friend of mine. It may go back since it’s... See more
I had hoped that what some of the other reviewers wrote was a one-off accident...but nope, the book being shipped is not the ISBN advertised. I’m going to look at the book today and see if I still want to give as a gift to a baker friend of mine. It may go back since it’s not as advertised.

Photo of ISBN and page count...3 stars because not as advertised
30 people found this helpful
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M K
2.0 out of 5 starsVerified Purchase
Disappointing- not the latest printing
Reviewed in the United States on December 9, 2019
This was the old, 2001 version, not the 2019 revised edition listed in the description. It arrived looking like a used book, and it went straight back!
25 people found this helpful
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K. Sullivan
4.0 out of 5 starsVerified Purchase
Big error in lemon souffle tart recipe
Reviewed in the United States on February 23, 2020
I made the Lemon Lavender pound cake and it was great. Thankfully, I have made lemon curd and other lemon desserts before since the recipe for the Lemon Lime Souffle Tart recipe was way off. In the list of ingredients, it called for 2 cups plus 2 tablespoons of sugar for... See more
I made the Lemon Lavender pound cake and it was great. Thankfully, I have made lemon curd and other lemon desserts before since the recipe for the Lemon Lime Souffle Tart recipe was way off. In the list of ingredients, it called for 2 cups plus 2 tablespoons of sugar for the filling. In the written directions, it said to add 5 tablespoons of sugar to the egg yolk mixture and then 5 tablespoons of sugar to the beaten egg whites. There was nothing about 2 cups of sugar. This was an obvious error. It is surprising that this error wasn''t caught when the book was re-issued after 20 years. Now I will double-check the recipes and even have doubt whether to try a new recipe.
19 people found this helpful
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Phyllis F. Perkins
2.0 out of 5 starsVerified Purchase
So did I actually get an updated version or not?
Reviewed in the United States on January 24, 2020
How are we supposed to tell if we received an updated version of this cookbook or not -- some of the people who have left comments seem to have received a previous version. I''m not bothered by the fact that not every recipe has a photo, but I am surprised at how... See more
How are we supposed to tell if we received an updated version of this cookbook or not -- some of the people who have left comments seem to have received a previous version.

I''m not bothered by the fact that not every recipe has a photo, but I am surprised at how many of the recipes seem to be so casual in the directions. The Pine-nut tart with rosemary is an example. We make a caremel -- cooking it until it turns a "deep amber color" and then in the next step it is put into the pie with the pine nuts and baked until "golden russet brown" -- about 30 minutes of baking. I''ve made caramel many times, but even so, I would have liked to have a little more information -- what temperature should the caramel mixture be when it is "deep amber " ? Is this lack of information because we are not expected to have a thermometer? Or a scale? who gives baking recipes nowadays without weights? On the plus side, the recipes look delicious. I''m just wondering if they actually turn out as good as they look.
13 people found this helpful
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Corky
2.0 out of 5 starsVerified Purchase
Great! (If you''re a chef)
Reviewed in the United States on June 13, 2020
This is a beautiful dessert cookbook full of interesting and exotic desserts. However, not for the home cook. Many ingredients are hard to come by, for example, good quality fresh figs. And what home cook has 24 tartlet pans sitting around? (I have four). Or sixteen... See more
This is a beautiful dessert cookbook full of interesting and exotic desserts. However, not for the home cook. Many ingredients are hard to come by, for example, good quality fresh figs. And what home cook has 24 tartlet pans sitting around? (I have four). Or sixteen 6-oz ramekins? One review said a few of the recipes were "chef-y". I would say 95% are chef-y. Most of the recipes are three or four pages long. They''re the kind of desserts you would be wowed by in an upscale restaurant, but make them at home? Not likely. I looked through the whole cookbook and then returned it. Disappointing.
13 people found this helpful
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MBH Connecting
5.0 out of 5 starsVerified Purchase
Consummate recipe collection from one of the world''s very best living pastry chefs
Reviewed in the United States on December 26, 2019
As a former early years GT employee, I''m a huge fan of Claudia Fleming''s and I cannot imagine that any of the subsequent GT pastry chefs have possessed her immeasurable creativity, ingenuity, skill, and talent. Her tart tatins, sorbets, icecreams, cookie plates,... See more
As a former early years GT employee, I''m a huge fan of Claudia Fleming''s and I cannot imagine that any of the subsequent GT pastry chefs have possessed her immeasurable creativity, ingenuity, skill, and talent.

Her tart tatins, sorbets, icecreams, cookie plates, chocolate ganache cakes, and creme brulees always contained exponentially more flavor than any desserts I''ve tasted before or since, here and throughout West and Eastern Europe as well as Central and South America. I''d challenge any Parisian pastry chef today to match her desserts in flavor and overall quality of ingredients.

I was thrilled to buy the re-release of The Last Course for a dear friend who''s an excellent amateur pastry chef and whom I knew would love this collection of exquisite dessert recipes hailing from my days at NYC''s beloved Gramercy Tavern.
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Top reviews from other countries

Angela R.
5.0 out of 5 starsVerified Purchase
Gift
Reviewed in Canada on November 23, 2020
It’s a gift for my daughter
It’s a gift for my daughter
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Lots of good food ideas
Reviewed in Canada on July 13, 2020
Great Book
Great Book
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lait
5.0 out of 5 starsVerified Purchase
きれいです
Reviewed in Japan on September 11, 2003
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。
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。
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Product information

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale

The online Last Course: The Desserts of Gramercy popular Tavern outlet sale