Title
The Last Course: The Desserts Of Gramercy Tavern
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A Beautiful New Edition Of The Greatest Dessert Book In The History Of The World (Bon Apptit), Featuring 175 Timeless Recipes From Gramercy Taverns James Beard Awardwinning Pastry Chef.Named One Of The Best Cookbooks Of The Year By The New York Times Book Review The Atlantic Food Networkclaudia Fleming Is A Renowned Name In The Pastry World, Acclaimed For Having Set An Industrywide Standard At New York Citys Gramercy Tavern With Her James Beard Awardwinning Desserts. With The Last Course, Dessert Lovers Everywhere Will Be Able To Recreate And Savor Her Impressive Repertoire At Home.Flemings 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 Resultplacing 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 Raspberrylemon Verbena Meringue Cake, Blueberrycream Cheese Tarts With Graham Cracker Crust, Cherry Cheesecake Tart With A Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Souffls With Armagnacnutmeg Custard Sauce, Buttermilk Panna Cotta With Sauternes Gele, Warm Chocolate Ganache Cakes, And More.Beautifully Illustrated With More Than Eighty Color Photographs Throughout, The Last Course Is A Timeless, Oneofakind Collection Filled With Original Recipes That Will Inspire Dessert Enthusiasts For Years To Come.Praise For The Last Coursewhile I Must Admit To Being Particularly Partial To Claudias Buttermilk Panna Cotta, Every Dessert In The Last Course Made Me Salivate. Claudias Inspired Recipes Are So Beautifully Transcribed That Even The Most Nervous Of Home Cooks Will Feel Comfortable Trying Them And Will Be A Fourstar Chef For The Day.Daniel Bouludthe Goddess Of New American Pastry.Elle
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the book have? A: This book has two hundred eighty pages. It provides a comprehensive collection of dessert recipes and techniques.
- Q: What binding does this book have? A: The Last Course is bound in hardcover. This durable binding is ideal for frequent use in the kitchen.
- Q: What is the size of the book? A: The book measures eight point three one inches in length, one point zero two inches in width, and nine point three inches in height. Its dimensions make it a manageable size for kitchen use.
- Q: Who is the author of The Last Course? A: The author is Claudia Fleming. She is a renowned pastry chef recognized for her contributions to the dessert world.
- Q: What category does this book belong to? A: This book belongs to the baking category. It focuses specifically on dessert recipes.
- Q: How can I use the recipes in this book? A: You can use the recipes to create a variety of desserts at home. Each recipe is designed for home cooks and features clear instructions.
- Q: Is this book suitable for beginner cooks? A: Yes, it is suitable for beginner cooks. The recipes are straightforward and designed to help all skill levels succeed.
- Q: Does the book provide wine pairing suggestions? A: Yes, the book includes wine pairing suggestions. Each chapter features recommendations that complement the desserts.
- Q: Are the recipes organized in a specific way? A: Yes, the recipes are organized seasonally. They are categorized by fruits, vegetables, and other ingredients.
- Q: How should I store this book? A: You should store this book in a cool, dry place. Keeping it away from direct sunlight will help preserve its quality.
- Q: Can I clean the book if it gets dirty? A: Yes, you can clean the book gently with a damp cloth. Avoid using harsh chemicals or soaking it in water.
- Q: Is this book safe for children? A: Yes, the book is safe for children. However, adult supervision is recommended during cooking.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact customer support for assistance. They can guide you through the return or exchange process.
- Q: Are there any special features in this book? A: Yes, it features over eighty color photographs. These images enhance the visual appeal and help guide the cooking process.
- Q: Is there a specific theme to the recipes in this book? A: Yes, the recipes focus on seasonal ingredients. This theme encourages the use of fresh produce for optimal flavor.