Brooks Headley s Fancy Desserts: The Recipes of Del Posto s James Beard Award Winning Dessert Maker

Description

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. Former executive pastry chef at New York s Del Posto restaurant, Headley created unorthodox recipes that echoed his unconventional background: fruit was king, vegetables were championed, acidity was key, and simplicity was 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.