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Book Club

headley.jpgElena North-Kelly over at the James Beard Foundation does a Q&A with Del Posto pastry chef Brooks Headley. On his upcoming cookbook Occupation: Pastry Chef: "I consider my cooking style to be 'buzzed Italian grandma,' so I plan to put that into the words and images. It's also going to have rock-solid, doable recipes—it will not be a coffee table book." [JBF]

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