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Title details for Good & Sweet by Brian Levy - Available

Good & Sweet

A New Way to Bake with Naturally Sweet Ingredients: A Baking Book

by Brian Levy
Amy Chaplin
ebook
1 of 1 copy available
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1 of 1 copy available
ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats
Groundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France.
Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences.
In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.

  • Creators

  • Publisher

  • Release date

    July 26, 2022

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9780593330470

    • EPUB ebook

      • ISBN: 9780593330470
      • File size: 116454 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      July 2, 2022

      In his first cookbook, Levy, a chef and trained architect, shares baking recipes that eschew cane sugar, coconut sugar, maple syrup, honey, agave, and sweeteners like stevia; instead, they're sweetened by fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products. Readers will first get to know the extensive pantry list Levy provides, with detailed descriptions of ingredients and their uses. Recipes are then well organized and include a variety of types of desserts such as cakes, custards, and cookies. Levy drops in a range of choices for breakfast and ice cream too. Beautiful photography is accompanied by the thoughtful, passionate, and informative text. Some ingredients may be hard to find making shopping online or a trip to a health food store necessary but not daunting, and Levy also provides a resources appendix. VERDICT With a growing interest in reducing refined sugar intake, this checks the boxes for bakers ready to make the change.--Sarah Tansley

      Copyright 2022 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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