Description: 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 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. 100 color photographs
Price: 13.5 USD
Location: Pembroke Pines, Florida
End Time: 2024-11-06T14:00:03.000Z
Shipping Cost: 5.38 USD
Product Images
Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Signed By: NA
Signed: No
Book Series: Cookbooks
Ex Libris: No
Narrative Type: book
Original Language: English
Intended Audience: General/trade, Adults, Young Adults
Inscribed: No
Edition: NA
Vintage: No
California Prop 65 Warning: NA
Personalize: No
Type: Cook Book
Unit Type: Unit
Literary Movement: 21st Century
Era: 2010s
Personalized: No
Features: Illustrated, Unabridged
Country/Region of Manufacture: China
Unit Quantity: 1
Personalization Instructions: None
Book Title: Brooks Headley's Fancy Desserts : the Recipes of Del Posto's James Beard Award-Winning Pastry Chef
Number of Pages: 288 Pages
Language: English
Publisher: Norton & Company, Incorporated, w. w.
Publication Year: 2016
Topic: Methods / Gourmet, Individual Chefs & Restaurants, Courses & Dishes / Desserts, Courses & Dishes / Pastry
Item Height: 0.8 in
Illustrator: Yes
Genre: Cooking
Item Weight: 32.5 Oz
Author: Brooks Headley
Item Length: 9.8 in
Item Width: 7.8 in
Format: Trade Paperback
