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Our kind of fancy.
Headley calls his book "propaganda against boring desserts" and it is anything but. In turns, he shows us how to use fruit and vegetables to finish a meal (in dishes like verjus melon candy), then tells stories about being a punk rock drummer in earlier years, then gives us essays on chefs and cooking.
Though a contender for one of the wackier books on our shelf, Headley has incredibly refined techniques for Italian desserts to pass along to us. As pastry chef for Del Posto in New York, he takes ingredients he likes and make intensely good desserts out of them. Some of these desserts are fancy (like fennel cake with pickled green strawberries), overall they are elevations of rustic, humble Italian food.
We like a little (or a lot) of personality with our recipes, so we're keeping this book close at hand.
The book comes with a signed bookplate, exclusively for Food52.
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Headley calls his book "propaganda against boring desserts" and it is anything but. In turns, he shows us how to use fruit and vegetables to finish a meal (in dishes like verjus melon candy), then tells stories about being a punk rock drummer in earlier years, then gives us essays on chefs and cooking.
Though a contender for one of the wackier books on our shelf, Headley has incredibly refined techniques for Italian desserts to pass along to us. As pastry chef for Del Posto in New York, he takes ingredients he likes and make intensely good desserts out of them. Some of these desserts are fancy (like fennel cake with pickled green strawberries), overall they are elevations of rustic, humble Italian food.
We like a little (or a lot) of personality with our recipes, so we're keeping this book close at hand.
The book comes with a signed bookplate, exclusively for Food52.