My cookbook, Good & Sweet, was named one of the best of the year by the Los Angeles Times and Serious Eats! It's available everywhere, including:
Bookshop.org | Amazon | Books-A-Million | Target | Penguin Random House | Barnes & Noble | Blackwell’s (UK) | Booktopia (Australia)
Auch auf Deutsch!
The German edition, Natürlich ohne zucker, is out now: Amazon.de
“[A] truly game changing collection of desserts and sweets.... Good & Sweet is a treasure trove of genius ideas and inspiration....”
— ALICE MEDRICH
Five-time James Beard Cookbook Award-winning author of
Gluten-Free Flavor Flours and Gluten-Free Holiday Cookies
Brian Levy wrote the award-winning Good & Sweet. His work has appeared in The New York Times, The Washington Post, The Wall Street Journal, The Guardian, Epicurious, and Serious Eats.
He is a writer, pastry cook, and recipe developer who previously made desserts at Michelin-starred Babbo. He left to work the fields and kitchens of farms and inns in Europe and Martha's Vineyard, and then as a private chef. Outside of the kitchen, he also studied architecture at Yale.
About Good & Sweet—
the short version
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.
the long version
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 the natural sweetness of fruit and adding no sugar, it was a breakthrough that inspired years of experimentation converting other desserts and breakfast treats 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. Recipes offer substitutions for dietary restrictions and include a flavorful sweetener that transcends 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. Sweets like these—ones that nudge you toward mindful preparation and eating but don’t compromise flavor—will make you feel good about dessert.