Brian Levy 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.
“Good and Sweet is a treasure trove of genius ideas and
inspiration, as well as great desserts; a much-needed and brand new
(but not daunting) baking education for all of us!” -
Alice Medrich, five-time James Beard Cookbook Award-Winning
author
"Brian Levy’s Good and Sweet is an inspiring book full of sweet
recipes that use the natural sweetness from fruits, grains and
whole food ingredients to make delightful pastries and desserts. I
can tell you that having worked with Brian, he is thoughtful,
creative and attends to every detail in his cooking and baking.
From sticky toffee pudding to butterscotch pots de crème to
breakfast coffee cake with berry jam and cinnamon streusel Brian
creates delicious recipes that are good for you too. I am
looking forward to making the sweets in this lovely book." –
Melissa Weller, author of A Good Bake
“Brian Levy has captured the soul satisfying delight of desserts
without adding demon sugar to the mix. Carefully calibrated
formulas bring out all the natural flavors of his ingredients and
the textures are equally appealing in these recipes. Our
palates are changing, and Good & Sweet charts the path forward.” -
Bill Yosses, author of The Sweet Spot
“This book is amazing! Brian Levy showcases bold and unexpected
flavors alongside comforting favorites in a whole new
fruit-sweetened light. There are clever techniques throughout, like
folding whipped cream into rice pudding to give it a
gorgeous ethereal texture, along with so many others.
From Loaded Breakfast Cookies to Fudgy Chocolate Spoon Cake this
book is packed with enticing recipes, and gorgeous photos that will
make you want to dive right in.” - Yossy Arefi, author of
Snacking Cakes and Sweeter off the Vine
“Blessedly bucking the current trend towards new and alternative
sweeteners in the baking aisle, Brian Levy turns to naturally sweet
whole foods—fresh, dried, and freeze-dried fruit, grains, nuts,
even vegetables—to give us a truly game changing collection of
desserts and sweets. Crafted with skill, imagination, and a fine
palate for flavor, these new recipes will instantly become part of
our repertoire, as avid home bakers and professionals alike. I’m
already planning desserts with Brian’s brilliant new pastry crusts,
caramel sauces, and applying his deconstructed white chocolate
strategy and so much more…Good and Sweet is a treasure trove of
genius ideas and inspiration, as well as great desserts; a
much-needed and brand new (but not daunting) baking education for
all of us!” - Alice Medrich, five-time James Beard Cookbook
Award-winning author of Gluten-Free Flavor Flours and Gluten- Free
Holiday
“In Good and Sweet, Brian Levy has brilliantly freed
bakers from the slavish adherence to refined sugar.
Instead, the natural sweetness of both fresh and dried fruits is
used to advantage in tempting and creative recipes.” - Nick
Malgieri, author of How to Bake
"Levy's mission here isn’t 'healthy' baking, but rather to create
recipes that aren’t focused around the ingredient that might be
missing [i.e., sugar], but instead what they might gain from using
alternative ways to sweeten." - Lukas Volger, author of Snacks for
Dinner and Start Simple and contributor at Epicurious
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