The Last Course: The Desserts of Gramercy Tavern

Front Cover
Random House, 2001 - Cooking - 280 pages
5 Reviews
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 result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.

The desserts inThe 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.

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Review: The Last Course: The Desserts of Gramercy Tavern

User Review  - Heather - Goodreads

Everything sounded extremely delicious, and I wouldn't hesitate to order any of these items if I saw them on a menu. The pictures were gorgeous, though I wish there were more. However, I probably won ... Read full review

Review: The Last Course: The Desserts of Gramercy Tavern

User Review  - Carole - Goodreads

This is the most amazing dessert book ever! I *wish* I owned a copy. I keep checking this one out from the library. The recipes are so drool-worthy, the pictures are amazing...I don't know why they don't reprint it. Read full review

About the author (2001)

Claudia Fleming is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue, and Time.

Melissa Clark is a regular contributor to The New York Times, among other publications. She is the author of eleven cookbooks.

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