A few of our favorite recipes from the game-changing chef.
was the architect behind the desserts coming out of Gramercy Tavern’s kitchen in New York City. With every cake, cookie, and tart, Fleming unwittingly changed how America perceived the last course of an elegant meal. “Her desserts were stylish, not stylized,” explains Celia Sacks of San Francisco’s Omnivore Books. They had an element of approachability and fun rarely found at fine-dining restaurants at the time.
. Here, we’ve brought together a collection of a few of her greatest hits, including three desserts from her latest, several classics from, and a number of originals she contributed to Epicurious and Bon Appétit over the years.
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