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 creme brulee, 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."
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