Isbn: 9780375504297 - the last course: a cookbook (33 resultados)

Condición: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

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hardcover. Condición: Very Good. Dust jacket has edge bumping and light wear. Text unmarked. Ships Next Business Day.

hardcover. Condición: Very Good. 1st Edition. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.

Condición: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.

Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condición: Very Good. Very nice copy, some wear along edges of dust jacket, very small tear on the top edge of the front cover. Pages are very clean and have no annotations. Hardcover. LW.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread copy in mint condition.

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Hardback or Cased Book. Condición: New. The Last Course: A Cookbook. Book.

Hardcover. Condición: new. Hardcover. A beautiful new edition of the greatest dessert book in the history of the world (Bon Appetit), featuring 175 timeless recipes from Gramercy Taverns James Beard Awardwinning pastry chef.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review The Atlantic Food Network Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York Citys Gramercy Tavern with her James Beard Awardwinning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Flemings desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect resultplacing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include RaspberryLemon Verbena Meringue Cake, BlueberryCream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Souffles with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course While I must admit to being particularly partial to Claudias Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudias 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 Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New.

Hardback. Condición: New.

Condición: New. pp. xxvii + 280 1st edition.

Hardcover. Condición: New.

Condición: New. pp. xxvii + 280 Illus. (Col.).

Condición: New. 1900. First Edition. Hardcover. . . . . .

Hardcover. Condición: New. Special order direct from the distributor.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. xxvii + 280.

Condición: New.

Condición: New. 1900. First Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Hardcover. Condición: Brand New. 1st edition. 280 pages. 9.25x8.25x0.75 inches. In Stock.

hardcover. Condición: New. In shrink wrap. Looks like an interesting title.

Hardback. Condición: New.

Hardcover. Condición: new. Hardcover. A beautiful new edition of the greatest dessert book in the history of the world (Bon Appetit), featuring 175 timeless recipes from Gramercy Taverns James Beard Awardwinning pastry chef.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review The Atlantic Food Network Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York Citys Gramercy Tavern with her James Beard Awardwinning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Flemings desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect resultplacing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include RaspberryLemon Verbena Meringue Cake, BlueberryCream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Souffles with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course While I must admit to being particularly partial to Claudias Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudias 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 Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…