ISBN: 9780593330463 - Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients (32 results)

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Hardcover. Condition: new. Hardcover. ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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. "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"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Hardcover. Condition: new. Hardcover. ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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. "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"-- Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

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Hardcover. Condition: new. Hardcover. ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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. "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"-- Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condition: New. Brian Levy is a pastry cook who previously worked at Babbo, where he was mentored by James Beard Award&minuswinning pastry chef Gina DePalma. Outside of the kitchen, he also studied architecture at Yale.ONE OF THE BEST COOKBOOKS OF THE YEAR: .

Buch. Condition: Neu. Neuware - ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats Groundbreaking recipes for real dessertssweetened entirely by fruit and other natural, unexpectedly sweet ingredientsfrom 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 dessertsone that few bakers have exploredwhere 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 theseones that nudge you toward mindful eating but don't compromise flavoryou'll never have to give up dessert.…