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

A comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes--and ultimately how to really understand dessert making.

＂First and foremost, make it delicious. Your goal is to make even those who _x2018_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 making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine.

Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture--helping you really understand the ＂how＂ and ＂why＂ of dessert cooking.

Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes--from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.

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 Café. She is 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.

James Lowe (Foreword writer) Chef Director of Lyle’s and Flor, London.
Danny Meyer (Foreword writer) founder of Gramercy Tavern, New York.