Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s by Brooks Headley

By Brooks Headley

Brooks Headley is the administrative pastry chef at Del Posto. His writing has been featured in Bon Appetit, Cherry Bombe, fortunate Peach, and manhattan journal. Fancy truffles received the Piglet cookbook award from Food52.

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

With ninety seven recipes and greater than a hundred pictures, Brooks Headley's Fancy muffins has six chapters: "Fruit," "Vegetables," "Grains and Flours," "Chocolate," "Seeds and Nuts," and "Dairy." Recipes variety from verjus melon sweet to tofu chocolate creme brulée, fruit sorbet to eggplant and chocolate, showcasing Headley's designated standpoint on constituents and technique. visitor participants comprise philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning cooks Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy cakes is a vital, artistic addition to the shelf of either domestic chefs chefs.

“When used to be the final time a cake recipe made you weep with laughter? precisely. Brooks Headley―punk dude, vegetarian sympathizer, stealth genius, hero to all within the ny pastry world― has created whatever fullyyt new. It’s a cookable memoir approximately his existence in track and nutrition (i.e., plenty of time in basements), yet no longer the type they’ll make a lovely motion picture out of. And the paintings path by way of Jason Fulford and Tamara Shopsin (of devour Me: The nutrients & Philosophy of Kenny Shopsin notoriety) take the deadpan brilliance to a different level.” (Christine Muhlke, govt editor, Bon Appétit)

“Fancy truffles isn't what you are expecting of a cookbook. even so, Brooks isn't what you predict of a pastry chef. His dessert is the stuff of legend. it's counterintuitive yet appealing; confounding yet scrumptious. Relinquish keep watch over: learn this and you may virtually immediately comprehend. reasonable caution: Paul Reubens is pictured during this cookbook.” (Mario Batali)

“Fancy cakes is a visceral and attitudinal and gustatory joy-ride, a thrilling few laps round a four celebrity kitchen in a beat up vague punk rocker’s travel van. And Brooks Headley is as dedicated to the candy pleasure as he's to the difficult trip of excellence within the pastry kitchen.” (Gabrielle Hamilton)

“One half unconventional memoir to 2 components nontraditional cookbook.” (Hugh Merwin - long island journal)

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Additional resources for Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef

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If it’s winter, all the better! The nerve! At Del Posto, this cake is a base for a slow-roasted nectarine, when the nectarines are at their absolute peak, near the end of summer. Grease a 12 × 4½ × 2½-inch cake pan with butter and set aside. Mix thoroughly, but don’t expect the mixture to come together. Add the butter and vanilla and cream together until light and fluffy. Add the eggs, one at a time, and mix, incorporating each one fully before adding the next. Into a large bowl, sift together the flour, baking powder, and salt.

Now I soak all sorts of dried fruit in verjus: raisins, prunes, cherries. ”). Josh, another chef, once called to say he’d found my (maxed-out) credit card on the pastry-station floor. Cover the bowl with plastic wrap and refrigerate it for 2 days. Drain the verjus and dehydrate the fruit in your dehydrator according to the manufacturer’s instructions (see here for an alternate method). In a small bowl, combine the sugar and malic acid until the mixture tastes like the coating on Sour Patch Kids.

Anyone who’s been there knows that the place has an amazing art scene (old stuff and weirdo modern stuff), but mostly it’s a tourist hub filled with restaurants designed to strip you of your money as fast as possible. Harry’s is no exception. It’s a lot more formal than you’d expect after a sweaty walk over a thousand footbridges, and when you order a Bellini (everyone orders a Bellini), it’s a glorified shot glass that’ll run you twenty dollars. The result is closer to a smoothie accented with booze than a cocktail.

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