{"title":"Brian Levy","description":"\u003cp\u003e\u003cstrong\u003eBrian Levy\u003c\/strong\u003e invites readers into a world where cooking is both an art and a joyous experience. His writing brings warmth and creativity to every recipe, blending approachable techniques with vibrant flavours that celebrate the pleasures of food.\u003c\/p\u003e\n\n\u003cp\u003ePerfect for home cooks seeking inspiration, Levy's books often explore the balance of \u003cem\u003egood\u003c\/em\u003e ingredients and \u003cem\u003esweet\u003c\/em\u003e moments, crafting dishes that nourish body and soul alike. His work resonates with anyone eager to enjoy food that’s as satisfying to prepare as it is to eat.\u003c\/p\u003e","products":[{"product_id":"good-sweet-by-brian-levy-9780593330463","title":"Good \u0026 Sweet","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eOne of the best cookbooks of the year:\u003c\/em\u003e Los Angeles Times, Serious Eats\u003c\/p\u003e\n\n\u003cp\u003eGroundbreaking 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.\u003c\/p\u003e\n\n\u003cp\u003eBrian 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.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eGood \u0026amp; Sweet\u003c\/em\u003e, 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 flavour is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavourful 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 flavour—you'll never have to give up dessert.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":47995459272940,"sku":"9780593330463","price":110.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780593330463-good-sweet.jpg?v=1784895968"}],"url":"https:\/\/bookhero.co.nz\/collections\/brian-levy.oembed","provider":"Book Hero","version":"1.0","type":"link"}