By Jenny McCoy—Chef Instructor, School of Pastry & Baking Arts
Having authored two cookbooks—Desserts for Every Season and Modern Eclairs—I’m fairly opinionated about what I’m looking for in a great pastry book. From beautiful photos and essential techniques to foolproof recipes, the following texts are among the dog-eared classics I return to time and time again.
The Last Course by Claudia Fleming
This book is no longer in print, despite high demand. As a result, its cost is significantly higher than the original price tag. It’s worth the splurge—or borrowing from your local library—because The Last Course is one of the most celebrated pastry cookbooks of all time. Organized by main ingredient, the book features the desserts of Gramercy Tavern’s James Beard Award-winning pastry chef—and ICE alum!—Claudia Fleming, showcasing American desserts at their finest.
Read on for more of Chef Jenny's favorite baking and pastry cookbooks.