Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef
By:Brooks Headley
Published on 2014-10-01 by W. W. Norton & Company
“The most entertaining cookbook in memory. . . . A game changer.”—Anthony Bourdain 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 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.
This Book was ranked at 30 by Google Books for keyword Cake Baking book.
Book ID of Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef's Books is wQ90AwAAQBAJ, Book which was written byBrooks Headleyhave ETAG "IsK/ZDsSP1A"
Book which was published by W. W. Norton & Company since 2014-10-01 have ISBNs, ISBN 13 Code is 9780393242010 and ISBN 10 Code is 0393242013
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