About the Author

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.

Reviews

A twin pack of pleasure: First we get Brooks Headley's terrific writing and then his great recipes. All the Superiority Burger favorites are here, all the off-beat combinations--I think of them as Brooksisms--and all the good instructions we need to make this deeply satisfying food at home. It's such an exciting book!--Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie

Soups, salads, stews--and veggie burgers--from the popular (if tiny) punk-rock restaurant in New York's East Village, all served with welcome deadpan humor.

[Headley's] recipe includes brilliant flavor-building strokes.

Eruptions of molten fruit magma, pump cheese, and rutabagas. As vibrant a book as New York City itself.--Meredith Erickson, author of The Art of Living According to Joe Beef and Claridge's Cookbook

In an alternate universe Superiority Burger is bigger than McDonald's, all the Ramones, Slits, and Prince are still alive, and everyone is happy. Until then, we have this cookbook.--Kerry Diamond, editor of Cherry Bombe Magazine

No idle boasting here--this vegetarian hotspot lives up to the name, and Superiority is my first stop upon arrival in NYC. This unique cookbook reveals the magical secrets of a one-of-a-kind menu that puts the competition to shame.--Neil Hamburger, America's $1 Funnyman

This is an outstanding cookbook--full of fun and a perfect start to summer cooking.