{"product_id":"good-sweet-a-new-way-to-bake-with-naturally-sweet-ingredients-a-baking-book-hardcover","title":"Good \u0026 Sweet: A New Way to Bake with Naturally Sweet Ingredients: A Baking Book - Hardcover","description":"\u003cp\u003eby \u003cb\u003eBrian Levy\u003c\/b\u003e (Author), \u003cb\u003eAmy Chaplin\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eLos Angeles Times, Serious Eats \u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGroundbreaking 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. \u003cp\u003e\u003c\/p\u003eBrian 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. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eGood \u0026amp; Sweet, \u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBrian Levy\u003c\/b\u003e is a pastry cook who previously worked at Babbo, where he was mentored by James Beard Award-winning pastry chef Gina DePalma. Outside of the kitchen, he also studied architecture at Yale.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 26, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51766756802848,"sku":"9780593330463","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/b920a6696d1e3e253ee83026ec0e20bd.webp?v=1780298260","url":"https:\/\/ebocreations.com\/products\/good-sweet-a-new-way-to-bake-with-naturally-sweet-ingredients-a-baking-book-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}