Delectable: Sweet & Savory Baking

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Product Details
$40.00  $37.20
Random House
Publish Date
8.27 X 10.24 X 1.11 inches | 3.12 pounds

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About the Author
Claudia Fleming 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 & 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 Town & Country, Martha Stewart Living, and Vogue. Fleming has appeared on Barefoot Contessa and Beat Bobby Flay and served as a judge on Chopped and Top Chef: Just Desserts. She lives in New York City and Long Island's North Fork.

Catherine Young is an author who has collaborated on critically acclaimed and James Beard Foundation Award-winning cookbooks including The Beetlebung Farm Cookbook with Chris Fisher; Salt to Taste with Marco Canora; Anatomy of a Dish with Diane Forley; and Think Like a Chef and The Craft of Cooking, 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 Saveur. Catherine lives in New York City.
"Buy it, treasure it, stain the pages."--Food & Wine

"I couldn't be more excited. . . . [Fleming's] unfussily elegant sweets are interspersed with savory baking recipes as well--think cheddar-Stilton scones, sweet potato and miso rolls, pecan olive shortbread, kumquat tarte tatin. Delectable, indeed."--Saveur

"Fans of Claudia Fleming, the legendary pastry chef, have been waiting 21 years for a follow-up to her equally legendary first book, The Last Course. The wait was worth it: These recipes, the products of Fleming's time in pandemic isolation, are a home baker's fantasia."--Eater

"Delectable represents not just a new chapter in the pastry chef's life and career, but also a homecoming."--The Washington Post

"[These recipes are] all crafted with Claudia's unerring instincts about what is delicious and what is right for the moment."--Susan Spungen, Susanality

"Fleming shifts her exacting attention from restaurant pastries to those she creates in her small home kitchen. . . . We're excited."--Epicurious

"Wonderful."--Ruth Reichl, La Briffe

"Wave your whisks in celebration and fire up your mixers in joy, Claudia Fleming, who inspired so many of today's great bakers, is back! This new book, which feels like a gift, is just as its title declares: 'Delectable.'"--Dorie Greenspan, New York Times bestselling author of Baking with Dorie

"For nearly twenty years, Claudia Fleming's legion of fans have been pleading for a follow-up to her debut cookbook The Last Course and Delectable more than rewards us all for the wait. [Fleming] gives you the confidence that you can do it and that all will turn out well."--Danny Meyer, New York Times bestselling author of Setting the Table

"Claudia moves seamlessly from the restaurant kitchen to the home kitchen with this collection of gorgeous, simple desserts and savory bakes that most any home cook could pull off. Delectable will surely inspire legions of home bakers."--Claire Saffitz, New York Times bestselling author of Dessert Person

"Some heroes wear aprons and create magic with butter. Claudia Fleming is one of the greatest inspirations to my baking, and her joy for creating is just as infectious as her desserts. Her pastry soars in the realm of genius and yet Claudia's recipes are down to earth and accessible. This book is a gift to every baker, from the novice to the professional."--Zoë François, author of Zoë Bakes Cakes

"Claudia Fleming has the uncanny ability to make craveable desserts no matter the setting."--Tom Colicchio, chef and owner, Crafted Hospitality