The Last Course, Fleming's magnum opus, was one of the first cookbooks that I truly fell in love with. I bought my copy before I knew anything about her, or Gramercy Tavern, the Manhattan restaurant where she made a name for herself. I was simply excited to find a book dedicated entirely to seasonal desserts. The book is divided into chapters centered around ingredients, mostly fruits and vegetables, but also spices, dairy and even flowers. The well-tested recipes range from the basic, like a lemon-poppy seed shortbread cookie, to slightly more complex projects, such as a grape focaccia with rosemary. And the final chapter of the book offers suggestions for combining the previous recipes to create beautiful composed desserts, like those served at Gramercy Tavern—masterpieces like Rose Meringues with Summer Berries, Raspberry Sorbet, and Goat Yogurt-Rose Mousse.