"The ideal dessert is a few perfect, intense tastes filled with balanced flavors and textures." - Claudia Fleming
Claudia was named America's top pastry chef by the prestigious James Beard Foundation in 2000 and this book stems from her acclaimed menus at Gramercy Tavern. Critics and diners have never disagreed about the merits of her ingredient-driven creativity and elegant composed desserts like Rose Meringues with Summer Berries, Raspberry Sorbet and Goat Yogurt-Rose Mousse. Lucky for home cooks, each component is flavorful enough to serve as an individual recipe, and they are readily adapted to the home kitchen. Stunning photos illustrate the fresh, bright simplicity of these desserts. For special occasions - or if you just feel enthusiastic - serving suggestions after each recipe send you on the way to pairing desserts. The final chapter, Signature Composed Desserts, is made up of the recipes you've enjoyed from the other chapters, with all the impact of Claudia's restaurant desserts. These creative recipes are fully grounded in solid, common-sense techniques, and a thorough appreciation for what dessert should be.
Recipes include: Chestnut Honey-Roasted Pears, Bay Leaf Flan, Lavender-Lemon Pound Cake, Licorice Ice Cream, Coconut Tapioca Soup, Maple Baked Apples with Dried Fruit and Nuts, Saut of Tomatoes and Plums, and Chocolate Brownie Cookies.
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