In Good and Sweet, pastry cook Brian Levy shares a novel way to bake using fruit and other whole food ingredients — not sugar or syrups.
— he developed a novel style of baking. One that eschews sweeteners such as cane and coconut sugar, maple syrup and honey, and instead, relies solely on fruit and other “unexpectedly sweet ingredients.”No need to go at the internet alone. We test products, interview pros and do what’s required to get you unbiased, unadulterated, unsponsored recommendations. We’re a weekly newsletter, a cool one. Talk Thursdays.
“It’s easier to come up with ideas and be creative when there are limitations. When everything in the world is a possibility, it’s more overwhelming to me than inspiring,” he adds. “I was kind of shocked that I really found nothing,” says Levy. Seeing the potential for a cookbook, he slowly started amassing recipes — including “less obvious sweets ,” such as the sticky toffee pudding cake onLevy considered sugar replacements — zero-calorie sweeteners with the same sweetness as sugar, such as those based on erythritol, monk fruit and stevia — “but they’re not actual food.” With fruit and other whole foods, though, there is no one-to-one swap. Each recipe was an experiment.
To this end, he designed a calculator with an ingredient database, which gives him a head start when converting sugar-laden recipes to ones sweetened with fruit, grains, nuts and other ingredients.
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