The Last Bite: A Whole New Approach to Making Desserts Through the Year

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

A pastry chef's heartfelt exploration of seasonal ingredients and innovative flavour combinations to really understand the essence of 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 creating a dessert as you would do savoury cooking- by engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring key ingredients season by season, Anna helps you to really understand the "how" and "why" of dessert cooking, showing you how to work with fruit, grains, fats and chocolate, how to construct a dessert, and how to interrogate seasoning, structure, and texture to magnify flavour and taste. Featuring more than 150 innovative and inspiring recipes for bakes, tarts, jams, mousses, meringues, ice creams and more, and over 40 plated seasonal desserts, from a light almond and fig cake in the autumn months to a rich elderflower custard in spring, The Last Bite celebrates a whole new approach to modern desserts.

Reviews

Independent.co.uk Best Cookbooks of 2022 - This is a book that will suit Bake Off fans and experienced bakers keen to build on their skills, but there is plenty of clear-eyed advice here for bakers who are just starting out, too. -- Susan Low * independent.co.uk *
What award-winning pastry Chef Anna Higham doesn't know about baking is not worth knowing. This revolutionary dessert cookbook covers everything from skills and seasonings, to techniques and tasting [...] this cookbook will soon become your baking bible. -- Yasmin Rufo * Evening Standard *
A new voice in cookery * Waitrose Weekend *
A quiet homage to the joys of fruit -- Paul Dring * Waitrose Weekend *
This book will give you a pastry chef's eye for an excellent seasonal British harvest and the best ways to really do it justice [...] Even the most inexperienced cooks will feel confident making something special -- Anna Blewett * Great British Food *

Author Bio

Anna Higham is an award-winning pastry chef who is making waves on both sides of the Atlantic. After learning her trade at the Gordon Ramsay Group, Anna took roles at Gramercy Tavern (New York) and Lyle's and Flor (London). She now runs the pastry section at London's much-adored The River Cafe. She was the winner of the baking category at the 2019 Young British Foodie awards, and was named as one of Code Hospitality's 100 Most Influential Women in Hospitality 2020. @anna.atthetable @therivercafelondon