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海德里布鲁克斯的美味西点 Brooks Headleys Fancy Desserts 英文原版创造性甜品

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作者Brooks Headley

出版社W. W. Norton & Company

ISBN9780393352382

出版时间2016-05

印刷时间2016-05

印数1千册

装帧平装

开本18开

纸张轻型纸

页数288页

字数1千字

定价254元

上书时间2024-11-29

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商品详情

品相描述：九五品

商品描述: 基本信息

Format:Paperback / softback 288 pages, 100 color photographs

Publisher:WW Norton & Co

Imprint:WW Norton & Co

ISBN:9780393352382

Published:8 Mar 2016

Weight:920g

Dimensions:249 x 198 (mm)

Pub. Country:United States

页面参数仅供参考，具体以实物为准

书籍简介

♦ 当其他厨师在餐厅生产线和烹饪学校缴纳会费时，Headley 在巡演车的后面，此时的他作为深受喜爱的朋克乐队的鼓手，从未赚过一分钱。现在他是纽约Del Posto餐厅的行政糕点师，Headley 创造了非传统的食谱，与他的非传统背景相呼应：水果是国王，酸度是关键，而简单是目标。Headley 的《美味西点》有97个菜谱和100多张照片，分为六章： "水果"、"蔬菜"、"谷物和面粉"、"巧克力"、"种子和坚果 "以及 "乳制品"。食谱的范围从马鞭草甜瓜糖到豆腐巧克力布丁，从水果冰糕到茄子和巧克力，展示了Headley对原料和方法的独特观点。

♦ 特邀撰稿人包括散文家Sloane Crosley和获奖厨师Gabrielle Hamilton和David Kinch。《海德里布鲁克斯的美味西点》是家庭厨师和专业厨师书架上不可少的、富有创造性的补充。

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 brulee, fruit sorbet to eggplant and chocolate, showcasing Headley's unique perspective on ingredients and methodology.

Guest contributors include 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.

作者简介

布鲁克斯-海德利（Brooks Headley）是汉堡主厨，在2013年被詹姆斯-比尔德基金会评为全国糕点厨师。他的烹饪书《布鲁克斯-海德利的花式甜点》赢得了Food52的小猪烹饪比赛。他住在纽约市。

Brooks Headley, chef-owner of Superiority Burger, was named best pastry chef in the country in 2013 by the James Beard Foundation. His cookbook, Brooks Headley's Fancy Desserts, won the Piglet Tournament of Cookbooks from Food52. He lives in New York City.