By Brooks Headley
“The so much interesting cookbook in reminiscence. . . . A video game changer.”—Anthony Bourdain
While different cooks paid dues on eating place strains and at cooking colleges, Brooks Headley used to be 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 historical past: fruit is king, greens are championed, acidity is essential, and ease is the goal.
With ninety seven recipes and greater than a hundred pictures, 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 exact viewpoint on elements and method. visitor individuals contain philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning cooks Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy Desserts is a necessary, artistic addition to the shelf of either domestic chefs chefs.
Read Online or Download Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef PDF
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