{"product_id":"delectable-sweet-savory-baking-hardcover","title":"Delectable: Sweet \u0026 Savory Baking - Hardcover","description":"\u003cp\u003eby \u003cb\u003eClaudia Fleming\u003c\/b\u003e (Author), \u003cb\u003eCatherine Young\u003c\/b\u003e (Author), \u003cb\u003eJohnny Miller\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn this \"genius\" (Claire Saffitz) cookbook, the \"legendary pastry chef\" (\u003ci\u003eEater\u003c\/i\u003e) invites you into her home kitchen with 140+ sweet and savory recipes she perfected for friends and family.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A home baker's fantasia . . . [Fans] have been waiting twenty-one years for a follow-up to her equally legendary first book, \u003ci\u003eThe Last Course\u003c\/i\u003e. The wait was worth it.\"--\u003ci\u003eEater\u003c\/i\u003e \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Saveur, Los Angeles Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003eClaudia'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: \u003cp\u003e\u003c\/p\u003e - \u003cb\u003eBreakfast \u0026amp; Breads\u003c\/b\u003e Blueberry Muffins; Rhubarb Scones\u003cbr\u003e - \u003cb\u003eDoughnuts \u0026amp; Cakes\u003c\/b\u003e Cider Doughnuts; Devil's Food with Earl Grey Cream\u003cbr\u003e- \u003cb\u003eCookies\u003c\/b\u003e Grapefruit Rugelach; Pizzelles; Maple Shortbread\u003cbr\u003e- \u003cb\u003ePies\u003c\/b\u003e Nectarine and Fig Tart; Plum Cobbler; Kumquat Tatin\u003cbr\u003e- \u003cb\u003eSavories\u003c\/b\u003e Eggplant Caponata Tart; Chickpea Crackers; Tomato Crostata \u003cp\u003e\u003c\/p\u003eMaking simple preparations truly delicious is a challenge Claudia Fleming has always embraced. With \u003ci\u003eDelectable\u003c\/i\u003e, she continues to set the standard for pastry chefs and home bakers alike.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eClaudia Fleming\u003c\/b\u003e is a pastry chef, restaurateur, and author. She has worked in New York restaurants such as Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern, and at Fauchon in Paris. Fleming and her husband, chef Gerry Hayden, opened The North Fork Table \u0026amp; Inn in Southold, New York. She is currently the executive culinary director for Daily Provisions, Union Square Hospitality Group's collection of all-day neighborhood kitchens. Fleming has been named Outstanding Pastry Chef by the James Beard Foundation, and her recipes have appeared in publications such as \u003ci\u003eTown \u0026amp; Country, Martha Stewart Living, \u003c\/i\u003e and \u003ci\u003eVogue\u003c\/i\u003e. Fleming has appeared on \u003ci\u003eBarefoot Contessa\u003c\/i\u003e and \u003ci\u003eBeat Bobby Flay\u003c\/i\u003e and served as a judge on \u003ci\u003eChopped\u003c\/i\u003e and \u003ci\u003eTop Chef: Just Desserts\u003c\/i\u003e. She lives in New York City and Long Island's North Fork. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eCatherine Young\u003c\/b\u003e is an author who has collaborated on critically acclaimed and James Beard Foundation Award-winning cookbooks including \u003ci\u003eThe Beetlebung Farm Cookbook\u003c\/i\u003e with Chris Fisher; \u003ci\u003eSalt to Taste\u003c\/i\u003e with Marco Canora; \u003ci\u003eAnatomy of a Dish\u003c\/i\u003e with Diane Forley; and \u003ci\u003eThink Like a Chef\u003c\/i\u003e and \u003ci\u003eThe Craft of Cooking, \u003c\/i\u003e both with Tom Colicchio. Catherine started her culinary career after leaving the practice of law. She cooked at leading New York restaurants beginning at Tribeca Grill (where she first met Claudia Fleming) then at Union Square Café, Lespinasse, and Gramercy Tavern. She began food writing as an editor at \u003ci\u003eSaveur\u003c\/i\u003e. Catherine lives in New York City.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.11 x 10.24 x 8.27 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51766631858464,"sku":"9780593230541","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/f701e58281a8920814f72cfd24fda5e9.webp?v=1780295867","url":"https:\/\/ebocreations.com\/products\/delectable-sweet-savory-baking-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}