[Epub]$$ The Last Course The Desserts of Gramercy Tavern Full Book

[Epub]$$ The Last Course: The Desserts of Gramercy Tavern Full Book
The Last Course: The Desserts of Gramercy
Tavern
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[Epub]$$ The Last Course: The Desserts of Gramercy Tavern Full Book

[Epub]$$ The Last Course: The Desserts of Gramercy Tavern Full Book
[Epub]$$ The Last
Course: The Desserts
of Gramercy Tavern
Full Book
Description
Amazon.com 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
Read more 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