Download e-book for iPad: Brooks Headley's Fancy Desserts: The Recipes of Del Posto's by Brooks Headley

By Brooks Headley

“The so much unique cookbook in reminiscence. . . . A online game changer.”—Anthony Bourdain

While different cooks paid dues on eating place strains and at cooking faculties, Brooks Headley was once at the back of a journey van as a drummer in much-loved punk bands that by no means made a dime. Now government pastry chef at New York's Del Posto eating place, Headley creates unorthodox recipes that echo his unconventional history: fruit is king, greens are championed, acidity is essential, and straightforwardness is the goal.

With ninety seven recipes and greater than a hundred images, 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 certain standpoint on elements and method. visitor participants comprise 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.

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


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