Brooks Headley heads the dessert program at one of NYC's best and most expensive restaurants, Del Posto. He recently released a cookbook. But if you're imagining a volume that evokes images of rolling vineyards in the Tuscan countryside or strawberries ripening on the bush, think again. The James Beard Award winner is a former punk drummer, and his book, Brooks Headley's Fancy Desserts, explores his ascent into culinary stardom through the lens of a young punk.
All images courtesy W.W. Norton