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

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Notes about Recipes in this book

  • Cucumber creamsicle

    • MmeFleiss on March 15, 2015

      My husband and I were split over this dessert. He found the granita too sour (I wish the book was more precise than just listing 3 limes), and I thought it was good. The granita was even better the next night as the flavors melded even better. It was also better with a very generous pinch of Maldon sea salt.

  • Yogurt sorbet

    • MmeFleiss on March 15, 2015

      I've eaten this alone and as a component of the cucumber creamsicle--awesome both ways.

  • Celery sorbet

    • rosten on August 24, 2016

      This was good and surprising! go easy on the malic acid. I think I put too much in (at just about a tablespoon).

  • Buckwheat shortbread cookies

    • rosten on March 15, 2018

      Very easy to make. Very addictive. Great recipe.

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Reviews about this book

  • Food52 by Bill Buford

    The 2015 Piglet Tournament of Cookbooks winner of the final round vs. David Lebovitz's My Paris Kitchen

    Full review
  • Food52 by Henry Alford

    The 2015 Piglet Tournament of Cookbooks winner vs. Sean Brock's Heritage

    Full review
  • Food52 by Edward Lee

    The 2015 Piglet Tournament of Cookbooks winner vs. Alice Medrich's Flavour Flours

    Full review
  • Food52 by Adam Roberts

    The 2015 Piglet Tournament of Cookbooks winner vs. Mimi Thorisson's A Kitchen in France.

    Full review
  • Washington Post

    Some of Headley’s creations will be difficult for the average baker to pull off, but hey! They’re not all meant for public dispensation, I guess. But they are new, and they are different.

    Full review
  • Tasting Table

    It's thoughtful and endearing (...and a light-as-air biscuit recipe from his reliable pastry cook, Rosa), giving you entry into the mind of the former punk drummer turned JBA–winning-pastry chef.

    Full review
  • ISBN 10 0393241076
  • ISBN 13 9780393241075
  • Linked ISBNs
  • Published Nov 14 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

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 penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate creme brulee, showcasing Headley's perspective on ingredients and methodology. Brooks Headley's Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.

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