The Last Course: A Cookbook

by Claudia Fleming and Melissa Clark

A beautiful new edition of "the greatest dessert book in the history of the world" (Bon App tit), 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...

• Format: Hardcover
• Language: English
• ISBN: 037550429X
• ISBN13: 9780375504297
• Release Date: November 2019
• Publisher: Random House
• Length: 320 Pages
• Weight: 2.53 lbs.
• Dimensions: 1.1" x 8.2" x 9.2"

Customer Reviews

SO GOOD!

I love this restaurant & have always loved the desserts. I was skeptical about buying the book because most restaurant cookbooks I have purchased never have my favorite recipes from the restaurant. This one has them all & then some!!! My favorite is the warm chocolate ganache cake!!! This cookbook is great & the recipes are easy enough to follow!

Terrific Recipes I Can't Wait to Use Again

I don't usually write reviews but I have to in this case because Fleming's book has exceeded my expectations. I got it as a Christmas gift, and have since made about half a dozen of the recipes for a dessert party I had for my birthday last month. They were all superb, and while some were a little more complicated than others, all were definitely worth it. The party was a huge success, mostly due to Fleming's desserts, which disappeared before any of the others I made. From this book I made the panna cottas (almost too easy), chocolate caramel tarts (they were a lot of work but such a hit), caremelized pineapple (easy), maple flan (turned out perfect), chocolate brownie cookies (a cinch), and goat cheesecake with candied kumquats (very easy, gorgeous). I recommend this book to anyone who loves making desserts and isn't a complete beginner.

Best Dessert Cookbook Ever!

Wow! I have never eaten at Gramercy Tavern, but have been reading about Claudia Fleming for years in food magazines. And I've always thought her recipes looked yummy, but this book tops everything else! It is amazing, really creative. Her combinations are so clever, like mixing lemon verbena and raspberries in a meringue cake or roasting pears with chestnut honey. I own a lot of other dessert books, but this is easily going to be my favorite. I have poured over every page and each recipe looks better than the last. Chocolate malted custards?! YUM! I've only made the cashew chocolate chip cookies so far but they are perfect. I'll make the buttermilk panna cotta next. The photos are beautiful too, and the recipes themselves are easy to follow and have fun serving suggestions. I just love this book!