mascarpone Tag

I DON’T KNOW.  IT’S NOT A DESSERT.  IT’S THING.

When it comes to the awareness for Del Posto’s celebrated pastry-chef that is Brooks Headley, as well his critically acclaimed cookbook Fancy Desserts, I’ll admit, I was late to the game.  To start, I’ve never been to Del Posto, even for the time while I was still living blissfully in New York, I never.  I knew where it was.  I knew it was good.  But for the many times that I’ve passed it by, I dug into my dangling shallow pocket, and went for the Halal-truck parked around its corner instead, unregretted.  Then to further my negligence, I didn’t even give it the slightest consideration when their Brooks published his first, wacky and unconventional cookbook named – reeked of intimidations – Fancy Desserts.  I mean those who know me, from experiences perhaps too personal, already mourns my biological disability to even execute the dumbest-ass desserts, let alone, as if,  fancy.  The title only sounded slightly more appealing than watching a documentary on spaceship engineering.  But, my firmly footed ignorance all began to shake when my loyal advisor, The Piglet, out of many many other the-Gisele-Bundchen of cookbooks, named it The Best of 2015.  Finally, I sighed, I Amazoned, and I realized that for all this time…

I was so wrong.

Behind its unfiltered and seemingly unstudied photographs, is a smacking and dignified mockery to all the others who lack its otherwise overabundant substances.  I realized that a cookbook can only dare this level of anti-pornographic statement when it’s got nothing, absolutely nothing more to prove to us shallow pigs, than to say, I’m too good for pretty.  And it is.  This is the most honest, egoless and humorous cookbook I’ve ever read, but LOL aside, the book mercilessly attacks my mortal imagination with one-after-the-other daring recipes that completely defies logic, but wins intrigues if not hearts (throw in a James Beard Award for good measure).  I must, I murmured.  I must immerse myself in his teaching…