Author Headley Brooks and his pal musician/producer Steve Albini will be in-conversation for this talk + signing event.
Brooks wrote The Superiority Burger Cookbook based on the veggie burgers he sells in the NY restaurant of the same name. Before that he played drums in lots of bands like Universal Order of Armageddon, Born Against, (Young) Pioneers and others.
Producer and Chicago musician Steve Albini runs his production studio Electrical Audio, was in bands like Shellac and Big Black, and publishes a food blog WhatIMadeHeatherForDinner.SteveAlbiniCooks.com
Quimby’s will be selling books at the Hideout on Wed, June 27th, 6pm-7:30pm. The Hideout is at 1354 W. Wabansia Ave, Chicago. 21+, free event. This event is NOT at Quimby’s.
SUPERIORITY BURGER COOKBOOK
The Vegetarian Hamburger Is Now Delicious
“Brooks Headley makes the best veggie burger I’ve ever had.” — David Chang
“[Headley’s] punk ethos and deadpan humor make for some of the best cookbook
reading ever. . . Vegans—no, humans—rejoice.” — Bon Appétit
“No one has done more to make vegetarian and vegan fast food cool and
craveable than Brooks Headley.”— New York magazine
“Superiority Burger is the most radical restaurant in New York. . . the vegetarian cooking of Mr. Headley and his crew, served in paper boats and cartons, is surprising,
fun and truly creative.” — Pete Wells, New York Times
“What makes Superiority Burger a sensation is bigger than the food. It’s the understated yet lengthy creation of a singular vision, a place that evokes memory and comfort yet pushes food to a happier, more enticing place with considerable wit and verve.”
— Washington Post
In 2015, James Beard Award-winning chef Brooks Headley exiled himself from the fine-dining realm to sell six dollar veggie burgers in a 300-square-foot space in Manhattan’s East Village, aptly named “Superiority Burger.” A cozy counter hang-out filled with affordable, innovative food, Superiority Burger is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Inciting a civilized vegetable revolution, Headley and his crew have rewritten the rules of non-meat cookery.
Now, fans can feast on Superiority Burger’s blueprint for rebel compassion and culinary sophistication with SUPERIORITY BURGER COOKBOOK: The Vegetarian Hamburger Is Now Delicious [W. W. Norton & Company; June 5, 2018; $29.95 hardcover]. With more than 90 mouth-watering recipes, SUPERIORITY BURGER COOKBOOK lays bare the secrets of America’s most talked-about vegetarian restaurant, in recipes as simple as they are irresistible. Divided into five flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, and Sweets—the book includes restaurant favorites like the Sloppy Dave, Burnt Broccoli Salad, Potato Coconut Soup, Tahini Ranch Romaine Salad, Seared Polenta with Maple Olive Oil, and, of course, the now legendary Superiority Burger.
With recipes for a coterie of other delights—fresh, vegetarian, accidently vegan, and always incredible—SUPERIORITY BURGER COOKBOOK is a must-read for home cooks who want something delicious, new, and imminently within their reach. A home-friendly primer on meatless American cooking made delicious, SUPERIORITY BURGER COOKBOOK will be drooled over by vegetarians, vegans and steadfast carnivores alike.
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 previous cookbook, Fancy Desserts, won the Piglet Tournament of Cookbooks from Food52. He lives in New York City.
TITLE: Superiority Burger Cookbook
SUBTITLE: The Vegetarian Hamburger Is Now Delicious
AUTHOR: Brooks Headley
PUBLICATION DATE: June 5, 2018
Praise for Brooks Headley’s Fancy Desserts:
“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
“The most entertaining cookbook in memory. . . A game changer.”—Anthony Bourdain
“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.” — Christine Muhlke, 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