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Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef
Brooks Headley
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Description for Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef
Hardcover. A dessert cookbook and portrait of an unconventional dessert maker. Num Pages: 288 pages, 100 color photographs. BIC Classification: WBVQ. Category: (P) Professional & Vocational. Dimension: 211 x 257 x 23. Weight in Grams: 1208.
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 penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate creme brulée, showcasing Headley’s perspective on ingredients and methodology. Brooks Headley’s Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.
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 penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate creme brulée, showcasing Headley’s perspective on ingredients and methodology. Brooks Headley’s Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.
Product Details
Format
Hardback
Publication date
2014
Publisher
W. W. Norton & Company
Condition
New
Number of Pages
288
Place of Publication
New York, United States
ISBN
9780393241075
SKU
V9780393241075
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-30
About Brooks Headley
Brooks Headley, chef-owner of Superiority Burger, was named best pastry chef in the country in 2013 by the James Beard Foundation. His cookbook, Brooks Headley's Fancy Desserts, won the Piglet Tournament of Cookbooks from Food52. He lives in New York City.
Reviews for Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef
"My favourite is Brooks Headley's Fancy Desserts... It has interesting anecdotes about his experiences touring and learning how to cook. It's the most creative, independent-thinking cookbook I've come across."
Lily Vanilli - Jamie Magazine
Lily Vanilli - Jamie Magazine