Claudia Fleming prepares Rose Poached Rhubarb, Carmalized Phyllo Napoleon with Catapano chevre cream, candied pistachios and litchi sorbet.
Just as the East End’s own Claudia Fleming is one of the most revered pastry chefs in the world, her book The Last Course is often regarded as one of the greatest dessert books ever published. It has also been, for years, one of the world’s most challenging books to procure.
Luckily, that will all change come November 12, as Random House reissues The Last Course in a beautiful new edition.
Read more: Claudia Fleming’s Next Dessert
The Last Course will be reissued on November 12. • Photo courtesy of Random House
With a preface by Danny Meyer and foreword by Tom Colicchio, The Last Course contains 175 of Fleming’s most timeless recipes, allowing a whole new generation of cooks to recreate her James Beard Award–winning desserts at home. Recipes include Fleming signatures such as Coconut Tapioca with Coconut Sorbet, Passion Fruit-Pineapple Sorbet, Passion Fruit Caramel and Cilantro Syrup (a Gramercy Tavern favorite that locals can currently enjoy a riff of at the Fleming-owned North Fork Table & Inn in Southold); Raspberry–Lemon Verbena Meringue Cake; Buttermilk Panna Cotta with Sauternes Gelée; Lavender-Lemon Pound Cake; Mascarpone Cream Cannoli; Tamarind-Glazed Mango Napoleons; and more.
“While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate,” writes Daniel Boulud, in one of the book’s many blurbs. “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.”
Read more: Claudia Fleming’s Oysterponds Farm Fig Compote Recipe
The Last Course is currently available for pre-order on Amazon. You can reserve your long-wished-for copy here.
