Brooks Headley is the executive pastry chef at Del Posto. His writing has been featured in Bon Appetit, Cherry Bombe, Lucky Peach, and New York magazine. Fancy Desserts won the Piglet cookbook award from Food52.
"Brooks Headley has written the most entertaining cookbook in memory. And his desserts are as creative and delicious as his taste in music is impeccable. It's a game changer." -- Anthony Bourdain "When was the last time a cake recipe made you weep with laughter? Exactly. Brooks Headley-punk dude, vegetarian sympathizer, stealth genius, hero to all in the New York pastry world- has created something entirely new. It's a cookable memoir about his life in music and food (i.e., lots of time in basements), but not the kind they'll make a cute movie out of. And the art direction by Jason Fulford and Tamara Shopsin (of Eat Me: The Food & Philosophy of Kenny Shopsin notoriety) take the deadpan brilliance to another level." -- Christine Muhlke, executive editor, Bon Appetit "Fancy Desserts is not what you expect of a cookbook. Then again, Brooks is not what you expect of a pastry chef. His dessert is the stuff of legend. It is counterintuitive but beautiful; confounding but delicious. Relinquish control: read this and you will almost instantly understand. Fair warning: Paul Reubens is pictured in this cookbook." -- Mario Batali "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 "One part unconventional memoir to two parts nontraditional cookbook." -- Hugh Merwin - New York Magazine