Free Download The Last Course: A Cookbook, by Claudia Fleming Melissa Clark
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The Last Course: A Cookbook, by Claudia Fleming Melissa Clark
Free Download The Last Course: A Cookbook, by Claudia Fleming Melissa Clark
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Amazon.de
"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
Pressestimmen
“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
Alle Produktbeschreibungen
Produktinformation
Gebundene Ausgabe: 320 Seiten
Verlag: Random House; Auflage: 1 (12. November 2019)
Sprache: Englisch
ISBN-10: 037550429X
ISBN-13: 978-0375504297
Größe und/oder Gewicht:
21,2 x 2,4 x 23,6 cm
Durchschnittliche Kundenbewertung:
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Amazon Bestseller-Rang:
Nr. 139.102 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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