{"product_id":"the-last-course-a-cookbook-spiral-bound","title":"The Last Course: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tUsing 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. \n\u003cbr\u003eThe 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. \n\u003cbr\u003eEach 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. \n\u003cbr\u003eBeautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Brooks Headley, \u003ci\u003eBon Appétit\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"While I must admit to being particularly partial to Claudia's Buttermilk Panna Cotta, every dessert in \n\u003ci\u003eThe Last Course\u003c\/i\u003e 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.\" \n\u003cb\u003e--Daniel Boulud\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"The Goddess of New American Pastry.\" \n\u003cb\u003e--\u003ci\u003eElle\u003c\/i\u003e \u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"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.\" \n\u003cb\u003e--Thomas Keller\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"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.\" \n\u003cb\u003e--Tim Mazurek, \u003ci\u003eSaveur\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e \"Claudia Fleming is a rare breed of pastry chef: She makes desserts you actually want to eat.\" \n\u003cb\u003e--Nancy Silverton\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAs pastry chef at New York's iconic Gramercy Tavern, \n\u003cb\u003e Claudia Fleming \u003c\/b\u003eset 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 \n\u003ci\u003ePastry Art \u0026amp; Design\u003c\/i\u003e 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 \n\u003ci\u003eThe New York Times, Bon Appétit, Food \u0026amp; Wine, Vogue, \u003c\/i\u003eand \n\u003ci\u003eTime\u003c\/i\u003e. In 2006 Fleming, along with her husband, Chef Gerry Hayden, opened North Fork Table \u0026amp; 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. \n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eMelissa Clark \u003c\/b\u003eis the author of forty-one cookbooks, including \n\u003ci\u003eDinner, Changing the Game, \u003c\/i\u003eand \n\u003ci\u003eDinner in an Instant\u003c\/i\u003e. She is also a staff writer for the \n\u003ci\u003eNew York Times\u003c\/i\u003e 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 \n\u003ci\u003eToday\u003c\/i\u003e and NPR. She lives in Brooklyn with her husband and daughter.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA beautiful new edition of \"the greatest dessert book in the history of the world\" (\u003ci\u003eBon Appétit\u003c\/i\u003e), featuring 175 timeless recipes from Gramercy Tavern's James Beard Award-winning pastry chef.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- \u003ci\u003eThe Atlantic \u003c\/i\u003e- \u003ci\u003eFood Network\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e 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 \n\u003ci\u003eThe Last Course\u003c\/i\u003e, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Last Course\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e Beautifully illustrated with more than eighty color photographs throughout, \n\u003ci\u003eThe Last Course\u003c\/i\u003e is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Last Course\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"While I must admit to being particularly partial to Claudia's Buttermilk Panna Cotta, every dessert in \n\u003ci\u003eThe Last Course\u003c\/i\u003e 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.\" \n\u003cb\u003e--Daniel Boulud\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e \"The Goddess of New American Pastry.\" \n\u003cb\u003e--\u003ci\u003eElle\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/02\/2001 pg. 67 (EAN 9780375504297, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2001 pg. 148 (EAN 9780375504297, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2001 pg. 370 (EAN 9780375504297, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/03\/2001 (EAN 9780375504297, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fleming, Claudia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 12, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Desserts|Gramercy Tavern\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780375504297\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999968ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780375504297\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":46999968219267,"sku":"SP-9780375504297","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780375504297_1753762089787.png?v=1776828037","url":"https:\/\/sebink.com\/products\/the-last-course-a-cookbook-spiral-bound","provider":"Sebink","version":"1.0","type":"link"}