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商品の説明
内容説明
Using 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 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 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.
Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.
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 Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.
Beautifully illustrated, with more than eighty-five full-color photos, The Last Course is the last word on dessert.
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 Ros Gele.
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
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カスタマーレビュー
Amazon.com で最も参考になったカスタマーレビュー (beta)
Amazon.com:
21件のカスタマーレビュー
25 人中、24人の方が、｢このレビューが参考になった｣と投票しています。
Terrific Recipes I Can't Wait to Use Again
2002/2/5
形式:ハードカバー
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.
20 人中、18人の方が、｢このレビューが参考になった｣と投票しています。
SO GOOD!
2002/4/18
形式:ハードカバー
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!
19 人中、16人の方が、｢このレビューが参考になった｣と投票しています。
Best Dessert Cookbook Ever!
2001/10/18
形式:ハードカバー
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!
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