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The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming and Melissa Clark (co-author)

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Notes about this book

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Notes about Recipes in this book

  • Raspberry-lemon verbena meringue cake

    • EmilyR on September 20, 2018

      I have a lot of lemon verbena in my garden, so I decided to give this a go. I liked being able to make various pieces of this cake over a couple of days. The meringue was a massive pain... waiting for those stiff peaks and mixing it with the custard was tedious and the result just didn’t really feel all that special.

  • Spiced-quince butter cake

    • hillsboroks on November 15, 2015

      Lovely, delicate cake that combines subtle spices with the intriguing flavor of quinces. The cake itself is quite thin and could also be used as a coffee cake. But dolled up with a bit of whipped cream it was the perfect end to a roast wild duck dinner. The recipe says to discard the liquid that the quinces were poached in but after I tasted it I decided to keep it to use as a flavored simple syrup in holiday drinks. The white wine, sugar and spice poaching liquid gave the quinces a mellow golden color and really brought out their floral aroma. My guests loved the subtle crunch that the almond flour gave to the cake.

  • Maple baked apples with dried fruit and nuts

    • DKennedy on June 02, 2013

      Absolutely fantastic. Was able to get the dried cherries, figs and almonds bulk so it wasn't too expensive but otherwise this would be cost prohibitive. We loved this and I would make it again without hesitation. The best bites were the ones on top - the ones that remained crispy. Next time I might cut the apple in 1/2 and mound the topping on top of it instead of doing them stuffed.

    • jzanger on February 26, 2012

      These were incredibly good and satisfying after a heavy meal. Having never made baked apples before, I struggled with the coring part, but the rest was a breeze. I added about 1/4 tsp ground ginger to the fruit and nut mixture and only used 5 apples (medium sized) to stuff instead of 6. Apple cider is a must and I suggest adding a splash of applejack to the syrup as it reduces. Use your darkest/highest quality maple syrup as well!

    • ComeUndone on November 06, 2010

      Perfect example of everything a baked apple should be. Maple permeates the apples too. Very nice. http://www.flickr.com/photos/wscwong/5151950153/

  • Roasted pineapple with pink peppercorns

    • Avocet on April 10, 2014

      We found this excessively sweet, not at all appealing. Will not make again.

  • Rhubarb-rose cobbler with rose cream

    • jzanger on July 03, 2013

      This was both delicious and simple. Loved the rhubarb with just the rose water to enhance it. Feeds a crowd!

  • Saffron rice pudding

    • ComeUndone on January 07, 2011

      Delicious twist on a classic dessert. Love the mix of saffron, cinnamon, vanilla, and citrus. Whipped creme fraiche lightens and enriched at the same time. Plus it keeps the pudding from turning gummy in the fridge! http://www.flickr.com/photos/wscwong/5333320257/

  • Guinness stout ginger cake

    • DKennedy on June 02, 2013

      Perfect for Thanksgiving. Made several times.

  • Anise shortbread

    • Breadcrumbs on June 28, 2015

      p. 175 – A beautiful shortbread. The author suggests these could be layered with some tarragon-macerated strawberries and topped with whipped cream. With some guests arriving in a few days, this seemed like a great idea for a special dessert that wouldn’t require much active time on the day I’m serving. These shortbreads are light and buttery. Not too sweet with the lovely flavour of anise in every bite. I froze half the dough so I could make another batch next month with minimal effort. My only nit with the recipe was that once I removed the dough from the freezer it took quite a while for it to be soft enough to roll so I’d allow for that next time. Photos here: http://chowhound.chow.com/topics/1015217?commentId=9622623#9622623

  • Buttermilk ice cream

    • cespitler on November 01, 2012

      This ice cream was fantastic-creamy with a lovely tart flavor. It was great with the Blueberry Sauce from Jeni's book. I can't imagine making this recipe all the time as it has a staggering dozen egg yolks! Meringues coming up next.

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Reviews about this book

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Reviews about Recipes in this Book

  • Guinness stout ginger cake

    • Smitten Kitchen

      This is dark and sticky and chewy and heavy and spicy and a zillion other adjectives that end in y that are so overused... It is not this cake’s fault. It can’t help being awesome, and fragrant.

      Full review
    • Sassy Radish

      This is not a cake for the faint of heart. No. This cake is bold, serious, intense, brooding. Yes, brooding. A cake can brood, you see. This one does.

      Full review
    • Epicurious

      This recipe...is superlative - wonderfully moist and spicy.

      Full review
  • Lemon-poppy seed shortbread

    • Lottie and Doof

      She transforms the already wonderful shortbread cookie into something even more special. The butteriness of shortbread is now paired with tart lemon and poppy seeds to make a very addictive cookie.

      Full review
  • Concord grape sorbet

    • Lottie and Doof

      This sorbet... is a delicious and intensely flavored sweet treat... I was also completely happy eating it on its own. It is absolutely lovely and concord grapes are something you need to try.

      Full review
  • Roasted pineapple with pink peppercorns

    • Lottie and Doof

      The finished dessert is incredibly complicated and rich. The sweetness of the caramelized pineapple is countered with the spice of a few pink peppercorns.

      Full review
  • Blackberry Napoleons with orange shortbread wafers

    • Nord1jus

      sandwiched by the crumbly shortbread biscuits...are blackberry puree, fresh blackberries and créme fraîche scented with orange-blossom honey & orange-flower water...

      Full review
  • ISBN 10 037550429X
  • ISBN 13 9780375504297
  • Published Nov 01 2001
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

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 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.



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