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The Recipes of Del Posto's James Beard Award-Winning Pastry Chef
W.W. Norton & Company
October 2014
On Sale: October 10, 2014
288 pages
ISBN: 0393241076
EAN: 9780393241075
Kindle: B00J8R3F1W
Hardcover / e-Book
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Cookbooks
A dessert cookbook and portrait of an unconventional dessert
maker. While other chefs paid dues on restaurant lines and at
cooking schools, Brooks Headley was in the back of a tour
van as a drummer in much-loved punk bands that never made a
dime. Now executive pastry chef at New York's Del Posto
restaurant, Headley creates unorthodox recipes that echo his
unconventional background: fruit is king, vegetables are
championed, acidity is key, and simplicity is the goal. With 97 recipes and more than 100 photographs, Brooks
Headley's Fancy Desserts has six chapters: "Fruit,"
"Vegetables," "Grains and Flours," "Chocolate," "Seeds and
Nuts," and "Dairy." Recipes range from verjus melon candy to
tofu chocolate creme brulée, fruit sorbet to eggplant and
chocolate, showcasing Headley's unique perspective on
ingredients and methodology. Guest contributors include
philosopher-musician Ian Svenonius, essayist Sloane Crosley,
and award-winning chefs Gabrielle Hamilton and David Kinch.
Brooks Headley's Fancy Desserts is an essential,
inventive addition to the shelf of both home cooks and
professional chefs.
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