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This cookbook is a must-have for wannabe pastry chefs.
Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.
The Chef: Megan Garrelts
The Book: The Last Course: The Desserts of Gramercy Tavern, by Claudia Fleming (2001)
“It’s simple but chef-driven,” Garrelts says. “I use it at home all the time—her gingerbread stout cake is to die for—but as a chef I can also build a dish off one of her recipes to get inspired. It’s organized the way I build my menu: with sections on spices, chocolate, cream and dairy. And she has some composed dishes in the back. Typically, pastry books are single-subject; this covers the gamut. And it’s pretty, I like the photography.”