The Last Bite: A Whole New Approach to Making Desserts Through the Year by Anna Higham

  • Strawberry juice and chewy dried strawberries (page 19)

    from The Last Bite: A Whole New Approach to Making Desserts Through the Year The Last Bite by Anna Higham

    • Categories: Candy / sweets; Sauces for desserts; Soups; Dessert; Summer; Vegan
    • Ingredients: strawberries; caster sugar
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Notes about Recipes in this book

  • Blackcurrant leaf ice cream

    • grodnyansky on August 29, 2023

      The recipe doesn't appear to be correctly balanced - there is not enough sugar - it turns out almost savoury and because of the insufficient sugar content, it is also rather hard in texture. disappointing.

  • Rhubarb chewies

    • EmilyR on July 05, 2023

      I love a good process and this certainly is one. The little bites are sweet yet tart. I had to make the rhubarb juice, syrup, and then continually mix up the sugar/malic acid mix to reseason the rhubarb pieces. I increased the amount of rhubarb and reused the liquer several times to poach the pieces. I like that nothing was wasted in this... the pulp gets made into a dust which then makes me need to make the rhubarb rice pudding, too. The malic acid is a fun ingredient that I'd like to use in more applications.

  • Cocoa husk ice cream

    • grodnyansky on August 29, 2023

      The recipe doesn't appear to be correctly balanced - there is not enough sugar - it turns out almost savoury. disappointing.

  • Rhubarb juice

    • EmilyR on July 05, 2023

      Made this to then use it in the rhubarb chewies recipe. Clarifies quickly and then I used the pulp to make rhubarb dust in a food dehydrator.

  • Poached rhubarb

    • EmilyR on July 05, 2023

      Straight forward and simple.

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  • ISBN 10 0744056802
  • ISBN 13 9780744056808
  • Published May 17 2022
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher DK

Publishers Text

A comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making.

“First and foremost, make it delicious. Your goal is to make even those who ‘don’t do desserts’ lick their plate clean. It has to be delicious from first to last bite.”

In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine.

Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking.

Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.

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