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Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef

Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef

Author: Brooks Headley
$35.95 (AUD)  inc GST
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Description
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 brulee, 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.
Author description
Brooks Headley is the executive pastry chef at Del Posto. His writing has been featured in Bon Appetit, Cherry Bombe, Lucky Peach, and New York magazine. Fancy Desserts won the Piglet cookbook award from Food52.
Stock Information

General Fields

  • : 9780393352382
  • : WW Norton & Co
  • : WW Norton & Co
  • : March 2016
  • : 249mm X 198mm X 20mm
  • : United States
  • : April 2016
  • : books

Special Fields

  • : Brooks Headley
  • : 100 color photographs
  • : 641.86
  • : Paperback
  • : 288