By Brooks Headley
“The such a lot pleasing cookbook in reminiscence. . . . A online game changer.”—Anthony Bourdain
While different cooks paid dues on eating place traces and at cooking colleges, Brooks Headley was once behind a journey van as a drummer in much-loved punk bands that by no means made a dime. Now govt pastry chef at New York's Del Posto eating place, Headley creates unorthodox recipes that echo his unconventional heritage: fruit is king, greens are championed, acidity is vital, and ease 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 specific point of view on constituents and method. visitor members contain philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning cooks Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy Desserts is a vital, creative addition to the shelf of either domestic chefs chefs.
Read or Download Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef PDF
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Additional resources for 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 by Brooks Headley