Overview
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 crème brûlée, fruit sorbet to eggplant and chocolate, showcasing Headley's unique perspective on ingredients and methodology. Guest contributors include 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.
Full Product Details
Author: Brooks Headley
Publisher: WW Norton & Co
Imprint: WW Norton & Co
Dimensions:
Width: 21.10cm
, Height: 2.50cm
, Length: 26.20cm
Weight: 1.227kg
ISBN: 9780393241075
ISBN 10: 0393241076
Pages: 288
Publication Date: 01 October 2014
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
When was the last time a cake recipe made you weep with laughter? Exactly. Brooks Headley punk dude, vegetarian sympathizer, stealth genius, hero to all in the New York pastry world has created something entirely new. It s a cookable memoir about his life in music and food (i.e., lots of time in basements), but not the kind they ll make a cute movie out of. And the art direction by Jason Fulford and Tamara Shopsin (of Eat Me: The Food & Philosophy of Kenny Shopsin notoriety) take the deadpan brilliance to another level. --Christine Muhlke, executive editor, Bon Appetit
Fancy Desserts is a visceral and attitudinal and gustatory joy-ride, an exhilarating few laps around a 4 star kitchen in a beat up obscure punk rocker s tour van. And Brooks Headley is as devoted to the sweet joy as he is to the hard ride of excellence in the pastry kitchen. --Gabrielle Hamilton
Brooks Headley has written the most entertaining cookbook in memory. And his desserts are as creative and delicious as his taste in music is impeccable. It's a game changer. --Anthony Bourdain
Author Information
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.
