There's a profound tenderness to both Headley's writing and his cooking, an extravagant honesty about his relationship to eating, to working in kitchens, to recipe development, to the endless artistic challenge of wrestling down one's cynicism and liking things just because they're good....Like the best zines, like the best liner notes of the best punk albums, this book isn't just what it is but a manual for how things could be.--Helen Rosner "The New Yorker"
A cupcake primer this is not. The punk rocker turned pastry chef at NYC's Del Posto has delivered a hilarious page-turner.-- "Bon Appétit"
It is humble. It is brave. It is extreme. It is wacky. It is by far and away the best anti-cookbook cookbook I have ever read. I will be reading it again and again. It is genius. Bravo, Brooks Headley!--Bill Buford "Food52"
One part unconventional memoir to two parts nontraditional cookbook.--Hugh Merwin "New York Magazine"
This is one you'll want to read cover-to-cover.-- "Eater"
When was the last time a cake recipe made you weep with laughter? Exactly. Brooks Headley--punk dude, vegetarian sympathizer, stealth genius, hero to all in the New York pastry world-- has created something entirely new. It's a cookable memoir about his life in music and food (i.e., lots of time in basements), but not the kind they'll make a cute movie out of. And the art direction by Jason Fulford and Tamara Shopsin (of Eat Me: The Food & Philosophy of Kenny Shopsin notoriety) take the deadpan brilliance to another level.--Christine Muhlke, executive editor, Bon Appétit
A visceral and attitudinal and gustatory joy-ride, an exhilarating few laps around a 4 star kitchen in a beat up obscure punk rocker's tour van. And Brooks Headley is as devoted to the sweet joy as he is to the hard ride of excellence in the pastry kitchen.--Gabrielle Hamilton