The Last Course: The Desserts of Gramercy Tavern

I have been eagerly waiting for my copy of the the updated copy of this book. Sadly, I received the 2001 version. Sending it back. Didn't request a replacement because the option is to send an exact copy of what I received. I don't want an exact copy of the 2001 version; I do want the 2019 version. Note: The ISBN on the new version ends with an "X" also, the new version is 320 pages as opposed to the old version's 280. UPDATE 1/14/20. Strangely, Amazon has now changed the listing for this book to show that it has 280 pages, although it formerly stated that the new version (ISBN ending with X) has 320 pages. PublishersWeekly.com and BookDepository.com both show the new version with 320 pages. UPDATE 2/29/20 Wordery and Barnes & Noble also both show 320 pages, Why is Amazon selling the 280 page older version?

As a former early years GT employee, I'm a huge fan of Claudia Fleming's and I cannot imagine that any of the subsequent GT pastry chefs have possessed her immeasurable creativity, ingenuity, skill, and talent. Her tart tatins, sorbets, icecreams, cookie plates, chocolate ganache cakes, and creme brulees always contained exponentially more flavor than any desserts I've tasted before or since, here and throughout West and Eastern Europe as well as Central and South America. I'd challenge any Parisian pastry chef today to match her desserts in flavor and overall quality of ingredients. I was thrilled to buy the re-release of The Last Course for a dear friend who's an excellent amateur pastry chef and whom I knew would love this collection of exquisite dessert recipes hailing from my days at NYC's beloved Gramercy Tavern.

I was surprised at the lack of pictures in this book as no other reviews seem to mention it. The pages shown on the website show beautiful photos of desserts and I think that's a little misleading. yes they are in the book, but there really are not many! Disappointing as I do like a visual especially for desserts. Also, as another reviewer mentioned there are only 280 pages and not the 320 described even though on the back flap of the book it says 2019. All in all I'm not sure I will make very much from this book but returning it is just too complicated or I have to pay $8 to drop at a locker.

This is an excellent dessert book. Every recipe is absolutely delicious and the instructions are clear and precise. I have made over 25+ recipes from this book (and the original) and everything has turned out beautifully. I can't recommend this book highly enough. It is wonderful.

This is a beautiful dessert cookbook full of interesting and exotic desserts. However, not for the home cook. Many ingredients are hard to come by, for example, good quality fresh figs. And what home cook has 24 tartlet pans sitting around? (I have four). Or sixteen 6-oz ramekins? One review said a few of the recipes were "chef-y". I would say 95% are chef-y. Most of the recipes are three or four pages long. They're the kind of desserts you would be wowed by in an upscale restaurant, but make them at home? Not likely. I looked through the whole cookbook and then returned it. Disappointing.

I had hoped that what some of the other reviewers wrote was a one-off accident...but nope, the book being shipped is not the ISBN advertised. I’m going to look at the book today and see if I still want to give as a gift to a baker friend of mine. It may go back since it’s not as advertised. Photo of ISBN and page count...3 stars because not as advertised

I made the Lemon Lavender pound cake and it was great. Thankfully, I have made lemon curd and other lemon desserts before since the recipe for the Lemon Lime Souffle Tart recipe was way off. In the list of ingredients, it called for 2 cups plus 2 tablespoons of sugar for the filling. In the written directions, it said to add 5 tablespoons of sugar to the egg yolk mixture and then 5 tablespoons of sugar to the beaten egg whites. There was nothing about 2 cups of sugar. This was an obvious error. It is surprising that this error wasn't caught when the book was re-issued after 20 years. Now I will double-check the recipes and even have doubt whether to try a new recipe.

Such a great cookbook, was out of print for a long time. Thrilled to purchase it.

Beautifully executed cookbook by an exceptional chef. All recipes are easily understood and have been translated for at home preparation with ease. Definitely recommend this excellent, and beautiful, cookbook!!

I am a professional Italian pastry chef; this book is the one I use the most at work. I take recipes here and there and figure out if there is a way to make them Italian. This book is very valuable to me because every recipe works perfectly. In a restaurant, we don't have time to re-make something that doesn't come out correctly. I never have to worry about the recipes being off or having to adjust anything to make them come out right. The greatest thing about the book is that she wrote it in the order of the seasons, which comes in very handy for me. She explains everything in such an eloquent yet simple manner... I highly recommend this book to anyone that likes to make their own desserts. I have read a ton of dessert cookbooks and this one has impressed me the most. The buttermilk panna cotta is fantastic, along with the goat cheese mascarpone cheesecake.

I have been eagerly waiting for my copy of the the updated copy of this book. Sadly, I received the 2001 version. Sending it back. Didn't request a replacement because the option is to send an exact copy of what I received. I don't want an exact copy of the 2001 version; I do want the 2019 version. Note: The ISBN on the new version ends with an "X" also, the new version is 320 pages as opposed to the old version's 280. UPDATE 1/14/20. Strangely, Amazon has now changed the listing for this book to show that it has 280 pages, although it formerly stated that the new version (ISBN ending with X) has 320 pages. PublishersWeekly.com and BookDepository.com both show the new version with 320 pages. UPDATE 2/29/20 Wordery and Barnes & Noble also both show 320 pages, Why is Amazon selling the 280 page older version?

As a former early years GT employee, I'm a huge fan of Claudia Fleming's and I cannot imagine that any of the subsequent GT pastry chefs have possessed her immeasurable creativity, ingenuity, skill, and talent. Her tart tatins, sorbets, icecreams, cookie plates, chocolate ganache cakes, and creme brulees always contained exponentially more flavor than any desserts I've tasted before or since, here and throughout West and Eastern Europe as well as Central and South America. I'd challenge any Parisian pastry chef today to match her desserts in flavor and overall quality of ingredients. I was thrilled to buy the re-release of The Last Course for a dear friend who's an excellent amateur pastry chef and whom I knew would love this collection of exquisite dessert recipes hailing from my days at NYC's beloved Gramercy Tavern.

I was surprised at the lack of pictures in this book as no other reviews seem to mention it. The pages shown on the website show beautiful photos of desserts and I think that's a little misleading. yes they are in the book, but there really are not many! Disappointing as I do like a visual especially for desserts. Also, as another reviewer mentioned there are only 280 pages and not the 320 described even though on the back flap of the book it says 2019. All in all I'm not sure I will make very much from this book but returning it is just too complicated or I have to pay $8 to drop at a locker.

This is an excellent dessert book. Every recipe is absolutely delicious and the instructions are clear and precise. I have made over 25+ recipes from this book (and the original) and everything has turned out beautifully. I can't recommend this book highly enough. It is wonderful.

This is a beautiful dessert cookbook full of interesting and exotic desserts. However, not for the home cook. Many ingredients are hard to come by, for example, good quality fresh figs. And what home cook has 24 tartlet pans sitting around? (I have four). Or sixteen 6-oz ramekins? One review said a few of the recipes were "chef-y". I would say 95% are chef-y. Most of the recipes are three or four pages long. They're the kind of desserts you would be wowed by in an upscale restaurant, but make them at home? Not likely. I looked through the whole cookbook and then returned it. Disappointing.

I had hoped that what some of the other reviewers wrote was a one-off accident...but nope, the book being shipped is not the ISBN advertised. I’m going to look at the book today and see if I still want to give as a gift to a baker friend of mine. It may go back since it’s not as advertised. Photo of ISBN and page count...3 stars because not as advertised

I made the Lemon Lavender pound cake and it was great. Thankfully, I have made lemon curd and other lemon desserts before since the recipe for the Lemon Lime Souffle Tart recipe was way off. In the list of ingredients, it called for 2 cups plus 2 tablespoons of sugar for the filling. In the written directions, it said to add 5 tablespoons of sugar to the egg yolk mixture and then 5 tablespoons of sugar to the beaten egg whites. There was nothing about 2 cups of sugar. This was an obvious error. It is surprising that this error wasn't caught when the book was re-issued after 20 years. Now I will double-check the recipes and even have doubt whether to try a new recipe.

Such a great cookbook, was out of print for a long time. Thrilled to purchase it.

Beautifully executed cookbook by an exceptional chef. All recipes are easily understood and have been translated for at home preparation with ease. Definitely recommend this excellent, and beautiful, cookbook!!

I am a professional Italian pastry chef; this book is the one I use the most at work. I take recipes here and there and figure out if there is a way to make them Italian. This book is very valuable to me because every recipe works perfectly. In a restaurant, we don't have time to re-make something that doesn't come out correctly. I never have to worry about the recipes being off or having to adjust anything to make them come out right. The greatest thing about the book is that she wrote it in the order of the seasons, which comes in very handy for me. She explains everything in such an eloquent yet simple manner... I highly recommend this book to anyone that likes to make their own desserts. I have read a ton of dessert cookbooks and this one has impressed me the most. The buttermilk panna cotta is fantastic, along with the goat cheese mascarpone cheesecake.

Recipes work - including the citrus tuiles. Loved the espresso/orange panna cotta. Also the pernod-orange sorbet. Helps to have some knowledge of baking/cooking. The suggestions at the end of recipes add another dimension - also a plus in this book. So far every combination has the "wow" factor - and the recipes are not very complicated. I rarely buy retail, but this is one cookbook that is worth every penny.

I read many cookbooks and this is one of the best and most original I ever read. Mostly doable recipes, and not boring

This wonderful book can easily grace your coffee table with its lovely pictures and elegant presentation. However, where it reallly belongs is on your kitchen island (or counter) propped open to whatever page gets you started preparing some of these marvelous recipes. Where so many cook books try to do everything at once -- picture perfection, lots of recipes, complicated (price justifying?) steps and maneuvers -- The Last Course is, instead, a veritable bible of delicious, doable (is that really a word?), sensible, nutritious dishes. Most every recipe is one page or less, a real break from some of the over-the-top recipes in other books. The Roasted Apricots with Chamoille, for example, has only 4 ingredients and one-half a page of instructions. And it looks picture perfect to boot! A real keeper. This one stays in the kitchen, just within reach!!!

Great recipes.

Great book and you don’t have to be a pro to make most of these recipes

Great food info. The authors are amazing

Everyone into spending the time to make star-worthy desserts should have this book in their library. So happy with the purchase! These desserts will get you rave reviews from all!

I read a great deal on food and cooking. This book, from by perspective, might be a bit over hyped. I evaluate a Cooking/Baking book based on such as: Did I learn anything new (technique, history, origin of the dish or the idea behind it) and of course if recipes are the primary focus of the book would I try them. Having read the book cover to cover in some detail I would give the book a sold “C+” but it was not the “A+“ I expected from other reviewers. The deserts did not resonate with me.

Beautifully presented cookbook.

A phenomenol book! So glad it has been re- released!

Claudia's receipes are the best. She makes everything so easy to recreate at home. Her ingredients are easy to find and easy to work with. My kids all have their own favorites. My son especially loves her blueberry cornbread cake. He had it at the restaurant and has been waiting for this book so we can make it at home. Thanks Claudia --- it's great!!

I haven't made anything from my new book.

This was the old, 2001 version, not the 2019 revised edition listed in the description. It arrived looking like a used book, and it went straight back!

How are we supposed to tell if we received an updated version of this cookbook or not -- some of the people who have left comments seem to have received a previous version. I'm not bothered by the fact that not every recipe has a photo, but I am surprised at how many of the recipes seem to be so casual in the directions. The Pine-nut tart with rosemary is an example. We make a caremel -- cooking it until it turns a "deep amber color" and then in the next step it is put into the pie with the pine nuts and baked until "golden russet brown" -- about 30 minutes of baking. I've made caramel many times, but even so, I would have liked to have a little more information -- what temperature should the caramel mixture be when it is "deep amber " ? Is this lack of information because we are not expected to have a thermometer? Or a scale? who gives baking recipes nowadays without weights? On the plus side, the recipes look delicious. I'm just wondering if they actually turn out as good as they look.

I've wanted this book for a few years but it's out of print and no reprint ever considered, that I know of- was thrilled to find it here! R

Beautifully written book, recipes are easy to follow and delicious.

So happy with the last course, my pastry chef from school told me about this sweet book and I've made strawberry sorbet, espresso shortbread cookies and rhubarb cobbler. Winners!!!

Wonderful desserts! Claudia Fleming is an outstanding chef! And her desserts taste absolutely delicious, as she promises at the book's Introduction.

This is a beautiful cookbook. However, it is for a very sophisticated cook & requires some odd ingredients that are not at Kroger or Food Lion. It takes an incredible amount of time to make most of these desserts and just not what I expected. I have baked shortbread using molds for years and decorated cookies for large functions. The recipes and instructions are not like shortbread I have ever tried.

really brilliantly done. Such perfect recipes -- they conjure a time so well.

Claudia Fleming is one of the greatest dessert chefs. This reprint has recipes that will always be in style.

I have intended to buy this book for years. Excited to see that my procrastination allowed me to get an updated version.

Absolutrly the best cookbook I have ever had the pleasure to bake from. I teared up eating the Lemon Lime Souflee Tart. Everyone needs this.

Claudia Flemming is brilliant! Such ingenuity!

I realize this is a reprint but when I leafed through the recipes, I found them to be very dated even for the times when the book was in its first print. The photos are not as vivid as with many other cookbooks. This book would be great if you are a fan of Gramercy Tavern but if you are looking for more contemporary types of desserts, look elsewhere.

This is a beautiful cookbook with great pictures and well written recipes. The desserts recipes were said to be classic which I found not to quite accurate. The recipes mirror many classic desserts but often have a savory twist which just doesn't appeal to me. For those who like a more sophisticated dessert this is a great cookbook for you.

We heard review of this book and thought we'd give it a try. But after getting it we found the recipes way to complicated and returned the book

Amazing dessert recipes.

In the recipe for the Lemon Lime Souffle Tart (Pp. 79-80) the ingredients for the filling call for 2 cups plus 2 tablespoons of sugar but the directions only give instructions for 10 tablespoons of the sugar (5 used in Step 5 and 5 used in Step 7). There is no accounting for when to use the remaining sugar which sits lonely in its bowl. If you follow the directions step by step sequentially, all you will have is wasted time, energy, and a mess to clean up along with a baked crust that yearns to be filled. Claudia Fleming, Melissa Clark and Random House should be ashamed that they couldn't bother proofreading this book, or at the least posting a notice with sale with a correction.

The recipes and photos are great, the binding of the book not so much. The front cover page and the several pages in the center are separating from the back binding. Since this would be a reference book I am disappointed that it arrived nearly broken. This is a relatively expensive hard cover book so the fragility is pretty unacceptable.

I bought this book for a friend's birthday and she loves it. I would recommend this book as a gift.

Product was advertised as "Very Good". I purchase lots of books and this does not fit that rating. The dust cover had a crushed spot and two rips that were clearly there prior to shipping. The book was just put in an oversized box with no packing material. When it arrived the outside tape was ripped and not adhering to the box. Very disappointing so it was returned.

the book is in great condition, even it was a used one, it contains everything you need, step by step explanation. I am very happy with it.

Junk

The Cook book arrived damaged, the jacket was crumpled and ripped. It is a Christmas gift so I am not happy. :(

Why in the world is AMAZON advertising this as a November 12, 2019 publication when the pages you can open clearly show the original 2001 publication date? I noted that while the 2019 offer features 320 pages many of the reader reviews complain that the version they receive has only 280 pages and is identical to the 2001 version. And this book is not cheap either. Hey AMAZON, please get this cleared up ASAP.

LOVE this cookbook. Fleming is a genius at marrying flavor and form. I've made the Cherry Cheesecake Tart with a Red Wine Glaze several times, substituting strawberries for cherries and other variations, and I just love it. I made it for my Wine Club when we tried Syrahs and I used one for the glaze. A knock-out. Such an elegant dish -- one of so many that really wow. The tart's texture is just beautiful and it carries the flavor perfectly. I'm dying to make the Tamarind-Glazed Mango Napoleons. This is a really innovative and imaginative cookbook. Delicious, modern combinations and techniques. Highly recommended. GREAT gift, because the recipient will have to make you something delicious!

I was happy that this legendary book was re-issued: but sad that the author was not given the chance to update any content as she might have wished - and perhaps enjoyed doing. (I understand the book had not been digitized- and to do that was considered too expensive by the publisher) The binding has cracked a couple of inches up the spine on my copy, with only one recipe having been made: - the delicious the lemon lavender cake with lovely crispy edges.

I love this restaurant & have always loved the desserts. I was skeptical about buying the book because most restaurant cookbooks I have purchased never have my favorite recipes from the restaurant. This one has them all & then some!!! My favorite is the warm chocolate ganache cake!!! This cookbook is great & the recipes are easy enough to follow!

Those who know Claudia and have had the pleasure of sampling her desserts know they're in for a treat when they purchase this cookbook. Not only is the book beautiful, it is very user-friendly and magnificently creative. I truly feel like an all-star chef when I make one of her creations. Although I think the book is worth spending the extra money on, $800 is ludicrous. I purchased it directly from Fleming's current restaurant in Southold, NY called The North Fork Table & Inn. It was only $50!!! IF you ever find yourself on Eastern Long Island you would be in culinary heaven dining there.

The recipes are wonderful - and easy to follow. I wish they would print another edition so it would be more affordable. I was able to read this one through the interlibrary loan dept at my local library. I would love to actually own a copy, but at $140 - that's crazy!

Great book

The recipies are definitely worth the extra time and effort required for the preparation. I had made citrus tuiles and expresso-orange panna cotta for the last dinner party and the results were nothing less than INCREDIBLE!!!! If you want to impress, this book is undoubtedly the way to go. I usually try to be creative, but I have never before gotten sooo many complements. You will also thoroughly enjoy the gorgeous pictures and the presentation ideas.

I was so excited to get this book - Melissa Clark is a wizard, and the desserts at Gramercy are what dreams are made of! However, the authors and publishers were remiss to only provide measurements by volume (i.e. cups) rather than grams or ounces. Enthusiastic home bakers are likely to own a digital scale - at least give us the option to weigh our ingredients!

I've tried two of the chocolate recipes in this book so far and both turned out so-so. The Chocolate and Vanilla Creme Brulee was disappointing to say the least. The description of the dessert said that by freezing the bottom chocolate custard layer, it would be a "hidden surprise" under the vanilla layer above. Wrong. Once you poured in the vanilla custard, the chocolate layer below instantly melts and becomes marbled with the vanilla. No surprise layer at all. Taste was OK but the two layered effect which was what I believe the chef was aiming for, just didn't come through. Won't make this again. I then tried the chocolate caramel tart. The caramel was easy enough to make but the pastry just kept breaking up whenI tried to roll it out. You just couldn't roll it out smoothly and cut out rounds without the pastry breaking into small pieces. I was almost distraught as this was supposed to be a dessert I was bringing to a friend's house. Thankfully I remembered a similar recipe in Saveur and according to that recipe, you should just press the tart dough into the pan (I opted to make one large tart instead of little ones by that stage). Once I did that, everything else fell into place. The dessert tasted good but the pastry really is a nightmare. I feel the chef doesn't give you complete instructions in her recipes and some steps are misleading especially if you are not an experienced baker. Will try more recipes to see if the rest of the book is like that (hopefully not) but beginner bakers must BEWARE!

One of the best pastry book! I have made half the recepies on the book. My favorite are cornmeal-nut biscotti the espresso-orange panna cotta and the chocolate caramel tarts.Very easy to follow you will realy enjoy this book!

The book looks great, with gorgeous pictures and wonderful titles that would inspire any cook. Too bad the recipes didn't deliver as promised. I tried four recipes in here one weekend (trying to pick one for Thanksgiving) and every single one turned out really badly. -The white chocolate espresso tart: Crust was impossibly dry and crumbly. White chocolate cream was too thick to drain through a cheesecloth as the directions asked. -Apple tart tatin: The caramel hardened into a hard candy shell on the bottom of the dish that was too difficult to break through. -Sour cherry and pear crisp: The wine that the cherries soaked in overpowered the dish, turning everything into a pink mass. -Citrus tuiles: These were just disastrous. They burned around the edges and stuck to the pan.

The publication is well designed and the recipes are easy to read and follow, however there aren't any dessrts that couldn't be found in any number of dessert books at a much cheaper price.

Grammercy Tavern is my favorite NYC restaurant and I am SO excited about this cookbook!!

It’s a gift for my daughter

Great Book