Save your vegetables and stock up on salt for the mind-bending, delicious desserts in this new book from Del Posto's pastry whiz Brooks Headley. It's thoughtful and endearing (there's a shout-out to and a light-as-air biscuit recipe from his reliable pastry cook, Rosa), giving you entry into the mind of the former punk drummer turned James Beard Award–winning-pastry chef. You learn he refuses to listen to music in the kitchen, balances sweets with fresh vegetables and transforms kitchen mishaps into irresistible sweets.