As pastry chef at New York’s iconic Gramercy Tavern, Claudia
Fleming set a new course in American pastry. Known for her
precise technique and her ability to use ingredients in new ways,
she won the Best Dessert Award from Pastry Art & Design magazine
two years in a row during her tenure and the James Beard
Foundation’s Outstanding Pastry Chef Award. Trained in American and
French kitchens, Fleming apprenticed at the prestigious Fauchon in
Paris under Pierre Hermé, and at Union Square Cafe, Montrachet,
Tribeca Grill, and Luxe. Her work has been celebrated in such
publications as The New York Times, Bon Appétit, Food & Wine,
Vogue, and Time. In 2006 Fleming, along with her husband, Chef
Gerry Hayden, opened North Fork Table & Inn in eastern Long Island,
showcasing the couple’s locally sourced menus. Fleming continues to
serve her celebrated food in the Inn’s dining room as well as
easygoing fare from the North Fork Food Truck, all accompanied by
her extraordinary sweet and savory creations.
Melissa Clark is the author of forty-one cookbooks,
including Dinner, Changing the Game, and Dinner in an Instant. She
is also a staff writer for the New York Times Food section, where
she writes the wildly popular column “A Good Appetite” and stars in
a complementary video series. The winner of James Beard and IACP
awards, she is a regular on Today and NPR. She lives in Brooklyn
with her husband and daughter.
“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
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