Description
Book Synopsis: 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.
Details
Introducing Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients, the groundbreaking cookbook that is revolutionizing the way we think about desserts. Written by pastry cook Brian Levy, who has honed his skills at renowned restaurants in New York and France, this book offers a collection of recipes that are sweetened entirely by fruit and other natural, unexpectedly sweet ingredients. Say goodbye to refined sugar and hello to guilt-free indulgence!
Levy's journey began with a simple idea: what if desserts could be deliciously sweet without relying on traditional sweeteners like cane sugar or honey? Through years of experimentation, he discovered the incredible potential of using fruits, nuts, grains, dairy, and fermented products to create mouthwatering treats that are not only satisfying but also packed with whole-food goodness.
Each of the 100 recipes in Good & Sweet is a testament to Levy's ingenuity and creativity. From a Pistachio-Studded Peach Galette to a Chestnut Ricotta Ice Cream, every dessert is crafted with carefully selected ingredients that bring out the natural flavors in unexpected combinations. You'll be delighted by the delightful surprises that await your taste buds.
What sets Good & Sweet apart is its commitment to inclusivity. Every recipe offers substitutions for dietary restrictions, ensuring that everyone can enjoy these delectable sweets. And forget about compromising flavor – Levy has carefully developed a range of flavorful sweeteners that surpass cane sugar, including freeze-dried sweet corn, coconut cream, and apple cider.
Don't let dietary restrictions or a desire for healthier choices hold you back from indulging in delicious desserts. With Good & Sweet, you can have your cake and eat it too. It's time to redefine the way we bake and embrace the natural sweetness of ingredients. Order your copy today and embark on a journey to a sweeter, healthier, and more satisfying dessert experience.
Click here to order Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients and satisfy your sweet tooth in a guilt-free, flavor-packed way!
Discover More Best Sellers in Desserts
Shop Desserts
Desserts - 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (100 Baking Recipes for Every Kitchen)
Pie is Messy: Recipes from The Pie Hole: A Baking Book
Desserts - Pie is Messy: Recipes from The Pie Hole: A Baking Book
The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More (A Cookbook)
Desserts - The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More (A Cookbook)
Kiss My Bundt: Recipes from the Award-Winning Bakery
Desserts - Kiss My Bundt: Recipes from the Award-Winning Bakery
For the Love of Popsicles: Naturally Delicious Icy Sweet Summer Treats from A–Z
Desserts - For the Love of Popsicles: Naturally Delicious Icy Sweet Summer Treats from A–Z
Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-honoured Ways Are the Best
Desserts - Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-honoured Ways Are the Best
Sweet Auburn Desserts: Atlanta's "Little Bakery That Could"
Desserts - Sweet Auburn Desserts: Atlanta's "Little Bakery That Could"
Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen
Desserts - Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen
Crepes: 50 Savory and Sweet Recipes (Dessert Cookbook, French Cookbook, Crepe Cookbook)
Desserts - Crepes: 50 Savory and Sweet Recipes (Dessert Cookbook, French Cookbook, Crepe Cookbook)
