Brooks Headley's Fancy Desserts: The Recipes of del Posto's James Beard Award-Winning Pastry Chef - Headley, Brooks
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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 penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate crème brûlée, showcasing Headley's perspective on ingredients and methodology. Brooks Headley's Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.…mehr

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Produktbeschreibung
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 penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate crème brûlée, showcasing Headley's perspective on ingredients and methodology. Brooks Headley's Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.
Autorenporträt
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.