Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award Winning Dessert Maker - Couverture rigide

Headley, Brooks

Couverture rigide

ISBN 10 : 0393241076 ISBN 13 : 9780393241075

Editeur : WW Norton & Co, 2014

A propos du livre

Présentation de l'éditeur :

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 brulee, 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."

Revue de presse :

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"

À propos de cette édition

• Éditeur: WW Norton & Co
• Date d'édition: 2014
• ISBN 10: 0393241076
• ISBN 13: 9780393241075
• Reliure: Relié
• Nombre de pages: 288