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Description
The Last Bite: A Whole New Approach to Making Desserts Through the Year by Anna HighamCelebrate dessert's like never before with this all encompassing baking book that explores innovative flavour combinations of puddings, pastries and more!"First and foremost, make it delicious. Your goal is to make even those who 'don't do desserts' lick their plate clean it has to be delicious from first to last bite."Award winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn
Celebrate dessert's like never before with this all-encompassing baking book that explores innovative flavour combinations of puddings, pastries and more!"First and foremost, make it delicious. Your goal is to make even those who 'don't do desserts' lick their plate clean - it has to be delicious from first to last bite."
Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn how to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine.
Exploring key ingredients season by season, this baking bible can really help you to understand the "how" and "why" of dessert cooking, whilst teaching you how to work with fruit, grains, fats and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavour and taste.
With passion and puddings on every page, you can explore:
-Over 150 base recipes and over 40 plated dishes including bakes, tarts, jams, mousses, meringues, ice creams and more
-87 recipe and produce photographs, and illustrated openers
So whether you've taken up baking during lockdown and looking to broaden your palate, or you're already a professional, looking to expand your knowledge and skill-set in dessert-making, The Last Bite celebrates a whole new approach to modern desserts, which is sure to delight. From ricotta ice cream and roasted peaches in the summer, to apple crisps and pear sorbet in the autumn, transition effortlessly into rhubarb rice pudding and puff pastry in the winter, before indulging in milk meringues and prune purees in the springtime.
No other book on the market approaches dessert cooking at the same level that chefs consider savoury cooking, and author Anna Higham is making waves on both sides of the Atlantic. After learning her trade at The Gordon Ramsay Group, Anna took roles at Gramercy Tavern in New York and Lyle's and Flor in London. She is 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!
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4.2 ★★★★★
Based on 25 reviews
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Product Reviews
★★★★★ 5
Hilarious book for children and adults.
Format: Paperback
This book is hilarious for kids and adults. Bright colors and shapes are the characters. Good storyline for little children.
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Reviewed in the United States on February 28, 2026
★★★★★ 5
Hilarious!
Format: Paperback
Bought it for my daughter who's studying to become an elementary teacher. So funny had to buy another copy for her friend who is also going into teaching. Too cute!!
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Reviewed in the United States on January 23, 2026
★★★★★ 5
Love love LOVE
Format: Paperback
Purchased as a gift, and the 3-year-old loves it. will buy again for others. It's easy to read and pretty funny.
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Reviewed in the United States on January 31, 2026
★★★★★ 5
Cute book
Format: Paperback
I love this book. It is fun to read to kids.
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Reviewed in the United States on November 2, 2025
★★★★★ 5
The hidden secret is a hit!
Format: Hardcover
My 6 year old has autism and his hyper fixation is anything space related and comparing sizes of everything in it from molecules to galaxies. So needless to say finding this book hit every one of his interests and he’s hooked. Not only is the book cute and clever, the hidden secret at the end of the book sent him into a fit of giggles while searching for everything with his black light pen. This is the only book he constantly goes back to.
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Reviewed in the United States on October 12, 2024