A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s 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 result—placing 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 Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty 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 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

The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.

The author, a computer science professor diagnosed with terminal cancer, explores his life, the lessons that he has learned, how he has worked to achieve his childhood dreams, and the effect of his diagnosis on him and his family.

A taut, fast-paced thriller about the coming high-tech arms race between the United States and China In the high mountains of Tibet, rumors are spreading. People whisper of an outbreak, of thousands of dead, of bodies pushed into mass graves. It is some strange new disease ... a disease, they say, that can kill in minutes. The Chinese government says the rumors aren’t true, but no one is allowed in or out of Tibet. At the Pentagon, Admiral James Curtiss is called to an emergency meeting. Satellite images prove that a massive genocide is underway, and an American spy has made a startling discovery. This is no disease. It’s a weapons test. Chinese scientists have developed a way to kill based on a person’s genetic traits. But that is only the tip of the iceberg. The success of their new weapon proves that the Chinese are nearing “Replication”—a revolutionary breakthrough that will tip the global balance of power and change the way wars are waged. Now the US must scramble to catch up before it is too late. Admiral Curtiss gathers the nation’s top scientists, including a promising young graduate student named Eric Hill who just might hold the missing piece to the replication puzzle. Soon Hill and his colleague Jane Hunter are caught up in a deadly game of sabotage as the two nations strive to be the first to reach the coveted goal. But in their headlong race, they create something unexpected ... something the world has never seen and something more powerful than they had ever imagined. The Last Sword Maker is an exciting globe-trotting thriller with unforgettable characters that depicts a haunting vision of the future of warfare.

More than 40 recipes, including favorite classics and fresh new ideas, are included in this collection--plus a chapter devoted entirely to chocolate! Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient.

A comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making. “First and foremost, make it delicious. Your goal is to make even those who ‘don’t do desserts’ lick their plate clean. It has to be delicious from first to last bite.” In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.

A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.

In this “genius” (Claire Saffitz) cookbook, the “legendary pastry chef” (Eater) invites you into her home kitchen with 140+ sweet and savory recipes she perfected for friends and family. “A home baker’s fantasia . . . [Fans] have been waiting twenty-one years for a follow-up to her equally legendary first book, The Last Course. The wait was worth it.”—Eater ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Los Angeles Times In Claudia's first cookbook, a culinary classic, she shared recipes from the menus at Gramercy Tavern that introduced home cooks to her sophisticated, classically inspired seasonal desserts and pastries and established a standard in pastry kitchens across the country. Now Claudia is offering a new collection of recipes all developed and tweaked in her own small kitchen. Baking at home, Claudia brings her characteristic style and skilled approach to every sweet and treat, along with an ease with culinary history, and a growing connection to her own family traditions. A mix of classic favorites and new explorations, including her first foray into savory recipes for savory baking, each delicious dish is the work of a master in her prime. Claudia's knowledge and facility, refined over a storied career in pastry, mark these more casual, desserts and savory bites. Her thoughtful essays on subject ranging from working with yeast to a professional’s approach to frosting a layer cake, reflect her intention to share all she knows. With more than 140 recipes, the book is organized into chapters including: • Breakfast & Breads: Blueberry Muffins; Rhubarb Scones • Doughnuts & Cakes: Cider Doughnuts; Devil's Food with Earl Grey Cream • Cookies: Grapefruit Rugelach; Pizzelles; Maple Shortbread • Pies: Nectarine and Fig Tart; Plum Cobbler; Kumquat Tatin • Savories: Eggplant Caponata Tart; Chickpea Crackers; Tomato Crostata Making simple preparations truly delicious is a challenge Claudia Fleming has always embraced. With Delectable, she continues to set the standard for pastry chefs and home bakers alike.

One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

Using clear, readable prose, conceptual artist and poet Kenneth Goldsmith’s manifesto shows how our time on the internet is not really wasted but is quite productive and creative as he puts the experience in its proper theoretical and philosophical context. Kenneth Goldsmith wants you to rethink the internet. Many people feel guilty after spending hours watching cat videos or clicking link after link after link. But Goldsmith sees that “wasted” time differently. Unlike old media, the internet demands active engagement—and it’s actually making us more social, more creative, even more productive. When Goldsmith, a renowned conceptual artist and poet, introduced a class at the University of Pennsylvania called “Wasting Time on the Internet”, he nearly broke the internet. The New Yorker, the Atlantic, the Washington Post, Slate, Vice, Time, CNN, the Telegraph, and many more, ran articles expressing their shock, dismay, and, ultimately, their curiosity. Goldsmith’s ideas struck a nerve, because they are brilliantly subversive—and endlessly shareable. In Wasting Time on the Internet, Goldsmith expands upon his provocative insights, contending that our digital lives are remaking human experience. When we’re “wasting time,” we’re actually creating a culture of collaboration. We’re reading and writing more—and quite differently. And we’re turning concepts of authority and authenticity upside-down. The internet puts us in a state between deep focus and subconscious flow, a state that Goldsmith argues is ideal for creativity. Where that creativity takes us will be one of the stories of the twenty-first century. Wide-ranging, counterintuitive, engrossing, unpredictable—like the internet itself—Wasting Time on the Internet is the manifesto you didn’t know you needed.