In many books advertising "naturally sweet" desserts, that phrase signifies the use of less-refined sugars such as muscovado but not much reduction in added sugar. For Brian Levy, a pastry cook who trained with the late, great Gina DePalma, that shift was not enough. Why couldn't fruit be all that was needed to make wonderful desserts?
In Good & Sweet, Levy shares the results of his extensive experimentation and recipe development to create an array of treats. These range from homey standards such as granola, mixed berry crisp, and scones to intriguing new ideas: date, rye, and olive oil brownies; salted chocolate buckwheat cookies; mango custard; chestnut ricotta ice cream.
His ingredient toolbox includes date powder, miso, and fruit juices, but little than cannot be easily obtained.
While there are many homey desserts to be found here, Levy's resourcefulness makes this book an asset for any professional baker looking to change the emphasis in their own recipes.
Impressive.
Hardcover. Color photographs throughout.
