Good & Sweet: A New Way To Bake with Naturally Sweet Ingredients

Avery. Jul. 2022. 288p. ISBN 9780593330463. $40. COOKING
In his first cookbook, Levy, a chef and trained architect, shares baking recipes that eschew cane sugar, coconut sugar, maple syrup, honey, agave, and sweeteners like stevia; instead, they’re sweetened by fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products. Readers will first get to know the extensive pantry list Levy provides, with detailed descriptions of ingredients and their uses. Recipes are then well organized and include a variety of types of desserts such as cakes, custards, and cookies. Levy drops in a range of choices for breakfast and ice cream too. Beautiful photography is accompanied by the thoughtful, passionate, and informative text. Some ingredients may be hard to find making shopping online or a trip to a health food store necessary but not daunting, and Levy also provides a resources appendix.
VERDICT With a growing interest in reducing refined sugar intake, this checks the boxes for bakers ready to make the change.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing