Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef (Hardcover)

Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef By Brooks Headley Cover Image
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A dessert cookbook and portrait of an unconventional dessert maker.

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. Former executive pastry chef at New York's Del Posto restaurant, Headley created unorthodox recipes that echoed his unconventional background: fruit was king, vegetables were championed, acidity was key, and simplicity was 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 crème brûlée, 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.

About the Author

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.

Praise For…

Brooks Headley has written the most entertaining cookbook in memory....It's a game changer.
— Anthony Bourdain

When was the last time a cake recipe made you weep with laughter? Exactly. Brooks Headley—punk dude, vegetarian sympathizer, stealth genius, hero to all in the New York pastry world— has created something entirely new. It’s a cookable memoir about his life in music and food (i.e., lots of time in basements), but not the kind they’ll make a cute movie out of. And the art direction by Jason Fulford and Tamara Shopsin (of Eat Me: The Food & Philosophy of Kenny Shopsin notoriety) take the deadpan brilliance to another level.

— Christine Muhlke, executive editor, Bon Appétit

Fancy Desserts is not what you expect of a cookbook. Then again, Brooks is not what you expect of a pastry chef. His dessert is the stuff of legend. It is counterintuitive but beautiful; confounding but delicious. Relinquish control: read this and you will almost instantly understand. Fair warning: Paul Reubens is pictured in this cookbook.

— Mario Batali

Fancy Desserts is a visceral and attitudinal and gustatory joy-ride, an exhilarating few laps around a 4 star kitchen in a beat up obscure punk rocker’s tour van. And Brooks Headley is as devoted to the sweet joy as he is to the hard ride of excellence in the pastry kitchen.

— Gabrielle Hamilton

One part unconventional memoir to two parts nontraditional cookbook.
— Hugh Merwin - New York Magazine

Product Details
ISBN: 9780393241075
ISBN-10: 0393241076
Publisher: W. W. Norton & Company
Publication Date: October 1st, 2014
Pages: 288
Language: English