Book description
ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats
Groundbreaking recipes for real dessertsâsweetened entirely by fruit and other natural, unexpectedly sweet ingredientsâfrom a pastry cook whoâs worked at acclaimed restaurants in New York and France.
Brian Levy spent years making pastries the traditional way, withâŠ
Why read it?
1 author picked Good & Sweet as one of their favorite books. Why do they recommend it?
In Good and Sweet, Brian Levy takes a radical approach to preparing delicious desserts â he uses no refined sugar but finds the necessary sweetness of his desserts from fruits (dried, juiced, or fresh), grains, dairy products, and nuts.
Before I tried any of the recipes, I have to admit that I was somewhat skeptical, but one taste of any of the recipes I tried made me realize that there are other ways to sweeten besides refined sugar. My favorites include Blueberry Biscuit Cobbler, Cherry Coconut Clafoutis, Figgy Cheesecake, Rosemary Lemon Shortbread, and Spiced Pumpkin Pie.
Levy also incorporates wholeâŠ
From Nick's list on getting you baking like a pro.
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