9780593330463 - good & sweet: a new way to bake with naturally sweet ingredients: a baking book di levy, brian (34 risultati)

Condizione: good. Hardcover Book.

Condizione: good. Signs of wear and consistent use.

Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Condizione: Good. A sound copy with only light wear. Overall a solid copy at a great price.

hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread copy in mint condition.

Condizione: New.

Hardcover. Condizione: new. Hardcover. ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.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 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.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. Every recipe offers substitutions for dietary restrictions and includes a flavorful 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 flavor-you'll never have to give up dessert. "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"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. Brand New.

Hardback. Condizione: New.

Condizione: New. pp. 288.

Hardcover. Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. 2022. Hardcover. . . . . .

Condizione: New.

Condizione: New. pp. 288.

Condizione: New. In.

hardcover. Condizione: New.

Hardcover. Condizione: Brand New. 287 pages. 10.25x8.25x1.00 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2022. Hardcover. . . . . . Books ship from the US and Ireland.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New. pp. 288.

Hardcover. Condizione: new. Hardcover. ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious EatsGroundbreaking 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.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 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.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. Every recipe offers substitutions for dietary restrictions and includes a flavorful 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 flavor-you'll never have to give up dessert. "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"-- Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condizione: NEW.

Hardback. Condizione: New.

Buch. Condizione: Neu. Neuware - ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats Groundbreaking recipes for real dessertssweetened entirely by fruit and other natural, unexpectedly sweet ingredientsfrom a pastry cook who's worked at acclaimed restaurants in New York and France.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 dessertsone that few bakers have exploredwhere 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.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. Every recipe offers substitutions for dietary restrictions and includes a flavorful 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 theseones that nudge you toward mindful eating but don't compromise flavoryou'll never have to give up dessert.…