Brooks Headley's Fancy Desserts: The Recipes of Del Posto's by Brooks Headley

By Brooks Headley

“The so much unique cookbook in reminiscence. . . . A online game changer.”—Anthony Bourdain

While different cooks paid dues on eating place traces and at cooking colleges, Brooks Headley used to be at the back of a travel van as a drummer in much-loved punk bands that by no means made a dime. Now government pastry chef at New York's Del Posto eating place, Headley creates unorthodox recipes that echo his unconventional historical past: fruit is king, greens are championed, acidity is vital, and straightforwardness is the goal.

With ninety seven recipes and greater than a hundred photos, Brooks Headley's Fancy Desserts has six chapters: "Fruit," "Vegetables," "Grains and Flours," "Chocolate," "Seeds and Nuts," and "Dairy." Recipes diversity from verjus melon sweet to tofu chocolate creme brulée, fruit sorbet to eggplant and chocolate, showcasing Headley's designated standpoint on materials and method. visitor individuals comprise philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning cooks Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy Desserts is an important, creative addition to the shelf of either domestic chefs chefs.

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