Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef
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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 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 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.
play the rest of the song any better either. I started playing the error at live shows, too, but intentionally. Cross-pollination. I refuse to play songs live unless they are so practiced that I don’t have to think about them during the show. I have always preferred to go on autopilot and dream about pizza like Homer Simpson. People say I look intense when I’m playing live: It’s because I’m picturing a pie from Di Fara, or maybe the floppy
either these crazy folks in upstate New York, or else from a tiny company called Anson Mills in South Carolina that takes the stone milling of obsolete grains to unheard-of levels of obsession. Anson Mills sends us gritty, gnarly product that takes three hours to cook and is still gritty as hell when it’s done. I’d never waste that precious stuff on the chips that follow. Thankfully, a good polenta chip demands something low brow—in fact, the chips I make require that
tightly wrapped in plastic, in a cool, dry area, for up to two weeks. To serve: We put all sorts of other weird and complicated chocolate pieces and candies in ours and there are no real rules (see above). Decorate yours however you’d like. Roger tempering the chocolate sans microwave. Elephants fucking on your dad’s grave. CARAMELIZED CHOCOLATE GELATO This is not chocolate gelato for a ten-year-old’s birthday party. Unless you hate the kid. In that case
CHOCOLATE-COVERED HONEYCOMB This goes in the cookie box at Del Posto. If it is even the slightest bit humid outside, it won’t work. (Don’t try.) I learned to make this in Los Angeles, at Campanile, where during family meal the entire kitchen left for a smoke break, even the dishwashers (dishwashers are usually way too smart to be smokers). It was weird. That was the first time in my career where the smokers outnumbered the nonsmokers. The
Zest of 1 orange Dried plums, chopped 4 cups (696 grams) 1. In a large saucepan over medium heat, combine the sugar and water and, using the wet-sand technique (see here), cover with a lid to create condensation, and cook until you have a light caramel. 2. When the sugar is a nice light blond, remove the pan from the heat, pour in the bottle of wine, and add the orange zest. The sugar will seize up. Return the pan to the heat and bring the mixture to a simmer