The desserts in "The Last Course" speak to everyone, as do the easy-to-make recipes, broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. Among the 175 recipes featured are Blueberry-Cornmeal Cakes, Tamarind-Glazed Mango Napoleons, Truffled Rice Pudding, Chilled Rhubarb Soup, Earl ...
The desserts in "The Last Course" speak to everyone, as do the easy-to-make recipes, broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. Among the 175 recipes featured are Blueberry-Cornmeal Cakes, Tamarind-Glazed Mango Napoleons, Truffled Rice Pudding, Chilled Rhubarb Soup, Earl Grey Ice Cream, Chocolate Espresso Terrine, and Goat-Cheese Cheesecake. 85 full-color photos.
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Very good in very good dust jacket. Very slight shelf wear to DJ, slight soiling to back panel. Book is fine and as new, save for final three pages which have a slight diangonal crease to them, perhaps done in the making. Sewn binding. Cloth over boards. 280 p. Contains: Illustrations. Audience: General/trade.
Claudia Fleming apprenticed under the master himself, Pierre Herme, and now is Pastry Chef at the Gramercy Tavern in New York. I can easily see Pierre Herme in her work, especially in her chocolate recipes; and she brings her own charming style to his technique and approach.
?The Last Course? was my constant companion during my tenure at Sooke Harbor House, where I tried every single idea - they all worked. Everything is about components to her - intelligent flavor combinations with whispers of such ingredients as rose petals, chamomile, lavender - I love it. She explains her recipes in smart introductions, and carefully walks through all the steps; the book is laid out well, making it easy to find your favorite, and there is a nice section matching dessert wines with dishes.
I have made all of them - ice creams, her cornmeal crepes and pound cake, doughnuts, panna cotta, pumpkin clafouti - all delicious. It is hard for me to pick a favorite recipe - bay leaf flan? pine nut tart? All her compositions are clean and simple and pure and just dreamy?
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