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The Last Course: A Cookbook Kindle Edition

by Claudia Fleming (Author), Melissa Clark (Author), Tom Colicchio (Foreword), Format: Kindle Edition

4.5 436 ratings

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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.

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 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

Print length

298 pages
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English
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Random House
Publication date

November 12, 2019
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From the Publisher

cooking;cookbooks;cooking books;food;baking;dessert cookbooks;desserts;cookbook;cooking gifts

Editorial Reviews

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

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

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.

Product details

ASIN ‏ : ‎ B07MYL38MK
Publisher ‏ : ‎ Random House (November 12, 2019)
Publication date ‏ : ‎ November 12, 2019
Language ‏ : ‎ English
File size ‏ : ‎ 146782 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 298 pages

Best Sellers Rank: #595,657 in Kindle Store (See Top 100 in Kindle Store)
- #95 in Dessert & Sweets Cooking
- #231 in Confectionary Desserts
- #518 in Dessert Baking (Kindle Store)

Customer Reviews:
4.5 436 ratings

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Melissa Clark
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Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series.
Melissa has written 42 cookbooks, including her latest, Dinner: Changing the Game, published by Clarkson Potter. Other books include collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), Bruce and Eric Bromberg (Blue Ribbon Cookbook), and former White House pastry chef Bill Yosses (The Perfect Finish).
Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. She has also been a judge on Iron Chef America. She’s been a frequent guest host on the NPR radio show The Splendid Table and is a regular guest on The Leonard Lopate Show on WNYC.
Born and raised in Brooklyn, Melissa lives there with her husband and daughter. She loves anchovies, radishes, chicken feet, and lox but not in that order.
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Claudia Fleming
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E. Flynn

A Coffee Table Gem and a Kitchen Island Requirement

Reviewed in the United States on March 19, 2014

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This wonderful book can easily grace your coffee table with its lovely pictures and elegant presentation. However, where it reallly belongs is on your kitchen island (or counter) propped open to whatever page gets you started preparing some of these marvelous recipes.

Where so many cook books try to do everything at once -- picture perfection, lots of recipes, complicated (price justifying?) steps and maneuvers -- The Last Course is, instead, a veritable bible of delicious, doable (is that really a word?), sensible, nutritious dishes. Most every recipe is one page or less, a real break from some of the over-the-top recipes in other books. The Roasted Apricots with Chamoille, for example, has only 4 ingredients and one-half a page of instructions. And it looks picture perfect to boot!

A real keeper. This one stays in the kitchen, just within reach!!!

12 people found this helpful

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krschulman

A classic dessert book that should be in everyone's cookbook library

Reviewed in the United States on February 27, 2020

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This is an excellent dessert book. Every recipe is absolutely delicious and the instructions are clear and precise. I have made over 25+ recipes from this book (and the original) and everything has turned out beautifully. I can't recommend this book highly enough. It is wonderful.

7 people found this helpful

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Happy Amazon Customer

A must for any collection!!

Reviewed in the United States on January 6, 2020

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Beautifully executed cookbook by an exceptional chef. All recipes are easily understood and have been translated for at home preparation with ease. Definitely recommend this excellent, and beautiful, cookbook!!

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Ashley Foy

my most used tool

Reviewed in the United States on May 13, 2007

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I am a professional Italian pastry chef; this book is the one I use the most at work. I take recipes here and there and figure out if there is a way to make them Italian. This book is very valuable to me because every recipe works perfectly. In a restaurant, we don't have time to re-make something that doesn't come out correctly. I never have to worry about the recipes being off or having to adjust anything to make them come out right. The greatest thing about the book is that she wrote it in the order of the seasons, which comes in very handy for me. She explains everything in such an eloquent yet simple manner... I highly recommend this book to anyone that likes to make their own desserts. I have read a ton of dessert cookbooks and this one has impressed me the most. The buttermilk panna cotta is fantastic, along with the goat cheese mascarpone cheesecake.

42 people found this helpful

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K. Sullivan

Big error in lemon souffle tart recipe

Reviewed in the United States on February 23, 2020

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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.

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Al

Not as classic as touted

Reviewed in the United States on March 14, 2020

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This is a beautiful cookbook with great pictures and well written recipes. The desserts recipes were said to be classic which I found not to quite accurate. The recipes mirror many classic desserts but often have a savory twist which just doesn't appeal to me. For those who like a more sophisticated dessert this is a great cookbook for you.

2 people found this helpful

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MBH Connecting

Consummate recipe collection from one of the world's very best living pastry chefs

Reviewed in the United States on December 27, 2019

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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.

7 people found this helpful

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Amazon Customer

Best dessert book out there

Reviewed in the United States on May 2, 2020

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Absolutrly the best cookbook I have ever had the pleasure to bake from. I teared up eating the Lemon Lime Souflee Tart. Everyone needs this.

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Angela R.

Gift

Reviewed in Canada on November 24, 2020

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It’s a gift for my daughter

Claudio

Libro e autrice da vertice

Reviewed in Italy on May 3, 2022

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Claudia Fleming, dal 1994 pasticcera presso la Gramercy Tavern di New York, è entrata di diritto nella storia della ristorazione americana; il suo The Last Course, alla sua prima edizione più di vent'anni fa, aggiornò i canoni classici della pasticceria da ristorazione, ma ancora oggi pare fresco di stampa e di contenuti.
Scorrendo l'indice si ha un colpo d'occhio immediato: 175 ricette di dessert con frutti di bosco, frutta con nocciolo, fichi, meloni, uva, pere, mele, susine, agrumi, frutta tropicale... quindi con vegetali, noci, erbe e fiori, spezie, essenze, cioccolato, formaggi e creme, e infine i piatti d'autore.
Le cura dei minimi particolari, le piccole variazioni di grandi classici e la sintonia assoluta con il menu proposto dal Gramercy, sono i caratteri distintivi della Fleming; le ricette sono riproducibili, ma pesi e misure dipendono dal sistema consuetudinario statunitense (cucchiaio, tazza, ecc.) e necessitano di una conversione.
Ottimo per suggerimenti su come chiudere in bellezza pranzi o cene sofisticati.

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lait

きれいです

Reviewed in Japan on September 11, 2003

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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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