Home » Brooks Headleys Fancy Desserts: The Recipes of Del Postos James Beard Award-Winning Pastry Chef by Brooks Headley
Brooks Headleys Fancy Desserts: The Recipes of Del Postos James Beard Award-Winning Pastry Chef Brooks Headley

Brooks Headleys Fancy Desserts: The Recipes of Del Postos James Beard Award-Winning Pastry Chef

Brooks Headley

Published
ISBN : 9780393352382
Paperback
288 pages
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 About the Book 

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 Yorks Del Posto restaurant, HeadleyMoreWhile 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 Yorks 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 Headleys 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 Headleys 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 Headleys Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.