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

The Last Bite is a baking book that explores innovative flavor combinations of puddings, pastries, and more. It was written by award-winning pastry chef Anna Higham, who teaches how to approach creating a dessert as you would savory cooking, by engaging your senses, tasting, seasoning, and letting your ingredients shine. The book includes over 150 base recipes and over 40 plated dishes, with 87 recipe and produce photographs. It celebrates a new approach to modern desserts, which is sure to delight.

Format: Hardback
Length: 240 pages
Publication date: 05 May 2022
Publisher: Dorling Kindersley Ltd

Indulge in dessert like never before with this all-encompassing baking book that delves into innovative flavor combinations of puddings, pastries, and more!

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.

Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn how to approach creating a dessert as you would do savory cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine.

Exploring key ingredients season by season, this baking bible can truly help you understand the how and why of dessert cooking, while teaching you how to work with fruit, grains, fats, and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavor and taste.

With passion and puddings on every page, you can explore:

-Over 150 base recipes and over 40 plated dishes, including bakes, tarts, jams, mousses, meringues, ice creams, and more. -87 recipe and produce photographs, and illustrated openers.

So whether you've taken up baking during lockdown and looking to broaden your palate, or you're already a professional, looking to expand your knowledge and skill-set in dessert-making, The Last Bite celebrates a whole new approach to modern desserts, which is sure to delight. From ricotta ice cream and roasted peaches in the summer to apple crisps and pear sorbet in the autumn, transition effortlessly into rhubarb rice pudding and puff pastry in the winter, before indulging in milk meringues and prune purées in the springtime.

No other book on the market approaches dessert cooking at the same level that chefs consider.

Weight: 920g
Dimension: 186 x 272 x 26 (mm)
ISBN-13: 9780241529577