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Tired of cupcakes? This cookbook is for you

Tired of cupcakes? This cookbook is for you

Prize-winning pastry chef Brooks Headley skips the trends and focuses on offbeat, delicious treats. 

The Team: Pastry chef Brooks Headley, James Beard Award-winning dessert whiz at modern Italian restaurant Del Posto in New York City, plus writer Chris Cechin-De la Rosa and photographers Jason Fulford and Tamara Shopsin.

The Cuisine: Offbeat desserts with a modernist tilt. Sure, some dishes are straightforward enough, such as grilled lemon pound cake with lemon glaze. But then there are those with names like “Slow-as-Hell Polenta Pudding,” “Brutally Italian Almond Cake,” and “Popcorn with Nutritional Yeast Pudding.” Oddball flavor combinations are around every corner, too, such as eggplant-and-chocolate and candied-sweet-peas-and-strawberry-gelato. 

Who Should Buy It: Iconoclastic punk rockers (the foreword is written by seminal punk rock artist and producer Steve Albini) and, OK, really anyone with a sweet tooth.

Who Shouldn’t: Folks who are still really into cupcakes.

Must-Make Recipes: Eggplant and Chocolate; Lidia’s Sweet Pea Cake with Macerated Strawberries, Strawberry Gelato, and Candied Split Peas; Lemon-Ginger Curd with Rhubarb and Polenta Chips; Sugared Green Strawberries with Toasted Funnel Cake, Candied Fennel, and Mint Gelato.

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