Whenever I’m asked about when I knew I wanted to be a pastry chef/baker, I always answer, “birth!” My maternal grandmother lived with us and she loved to bake; I was playing with dough as soon as I was old enough to stand on a chair next to the kitchen table. After college I faced a crisis: graduate school or culinary school – I chose the latter and I’ve never looked back. Adding teaching and writing to my love of baking led me to travel, taste, research, and learn new techniques and recipes to share. It’s a passion from which I’ll never retire.
In Good and Sweet, Brian Levy takes a radical approach to preparing delicious desserts – he uses no refined sugar but finds the necessary sweetness of his desserts from fruits (dried, juiced, or fresh), grains, dairy products, and nuts.
Before I tried any of the recipes, I have to admit that I was somewhat skeptical, but one taste of any of the recipes I tried made me realize that there are other ways to sweeten besides refined sugar. My favorites include Blueberry Biscuit Cobbler, Cherry Coconut Clafoutis, Figgy Cheesecake, Rosemary Lemon Shortbread, and Spiced Pumpkin Pie.
Levy also incorporates whole grain flour when appropriate as high-quality flour provides a sweetness of its own.
ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats
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.
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…
I’m an Irish author of romantic comedy and I’m passionate about the genre. I love smart, intelligent romcoms that are full of fun, with witty dialogue, sharp observations, and a great spark between the main characters. One of my favourite romance tropes is the fake relationship, because I’m not a fan of instalove and pretending to be in a relationship gives the characters a reason to spend a lot of time together until they gradually realise they’re perfect for each other. It also offers so much scope for comedy, with seemingly mismatched characters thrown together in awkward situations. Fun times guaranteed!
I’m a huge fan of Sarra Manning’s brand of smart, witty romance with a bit of an edge. In Unsticky Grace enters into a "Pretty Woman" type relationship with wealthy art dealer Vaughan, and it has everything you could want in a romance - a relatable heroine, a hot alpha male hero, and great chemistry between the characters. Both characters are flawed and damaged, but they bring out the best in each other and it’s a joy to watch their relationship change from a business transaction to something much more, until, in classic Pretty Woman fashion, they end up rescuing each other. It’s all handled with Sarra’s trademark wit and intelligence, and it’s also very sexy!
High fashion, high art, high expectations -- this is Pretty Woman for the twenty-first century Money makes the world go round -- that's what twenty-something Grace Reeves is learning. Stuck in a grind where everyone's ahead apart from her, she's partied out, disillusioned, and massively in debt. If she's dumped by another rock-band wannabe, squashed by anyone else at her cut-throat fashion job, or chased by any more bailiffs, Grace suspects she'll fall apart...So when older, sexy and above all, wealthy art-dealer Vaughn appears, she's intrigued against her will. Could she handle being a sugar daddy's arm candy? Soon Grace…
As a child of divorce who moved around often, cooking and entertaining was consistent in my life on both sides of my family. The comforting smells and traditions around food in the home became a religion to me—something I could count on. My grandmother was a hostess to be admired—her impeccable entertaining etiquette was where my love of hosting was born. My degree in psychology lends itself to sharing what’s so important about creating intentional gatherings at the table. My education and passion for creative arts pair well with my husband’s expertise as an Architect, where we understand the importance of creating inviting spaces for people to occupy.
We all love to know what someone we admire does beyond the scope of what they are most known for. I love how this cookbook goes beyond recipes—Giada also shares her beauty secrets such as hair and makeup routines, how she stays trim with lifestyle and exercise, tips for choosing healthy options when eating out, and what she packs for snacks while on the go. It’s truly a lifestyle that I want to subscribe to!
Food Network's most beautiful star shares her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty tips.
The number one question that Giada De Laurentiis is asked by fans is, "How do you stay so trim?" Admirers then ask about her favorite recipes, her nail polish color, her exercise routine. . . and much more. In Giada's Feel Good Food, she answers all of these questions in her most personal and also most hardworking book yet.
Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners,…
I have been interested in the study of the early modern French colonial empire since my undergraduate years in Paris. As a Dane studying history in the French capital, I was struck by the strong presence of both Caribbean and African cultures in my local neighborhood, but I also noted the fraught colonial legacies that continued to condition the lives of many of its inhabitants. My book is an effort to grapple with a particularly transformative moment in the history of France’s imperial past and to reflect on the ways in which it conditioned later periods. The five books I recommended here brought home to me important aspects of this history in ways that insist on the reciprocal influences among France and its former colonies.
This book offers a lucid and very accessible study of the nuts and bolts of the eighteenth-century French sugar business. Readers get a clear understanding of the key aspects of the enterprise that made France the main sugar exporter in the world – from how it was financed, to how it relied on African slave labor, to its cultivation in the Caribbean sugar plantations. It also offers one of the best discussions of the local French domestic industries involved in the sugar business.
My world is motivated by food: what to eat, when to eat, where to eat. At least since I was 12, when I was diagnosed with Type-1 diabetes. This is when I learned the “boring” things like carbs, fat, protein, and fiber. Scrutiny of my diet, and the food I ate, became a passion and finally my career. Not only in what I buy at the grocery store or put on my plate, but in the topics I write about. For me, food comes with its life-sustaining compliment: Insulin. How will techno foods be processed in my body? This question drives me to understand future foods at a molecular level, and then to share what I’ve learned in my writing.
Can you recall dipping your finger into a pile of sugar and placing it on your tongue?
Sugar is a magical ingredient that does far more than sweeten. It keeps food moist and soft and it extends the shelf-life in packaged foods. These are just a few reasons why we’re hooked on sugar and Gary Taubes takes us deep into sugars’ history.
What he uncovers is the opposite of sweet. We’re hooked, he tells us, and it’s the reason our chronic conditions are still on the rise. Taubes’ book pulls you along following the investigative journey on how sugar rose to dominance and what it’s doing to human health.
More than half a billion adults and 40 million children on the planet are obese. Diabetes is a worldwide epidemic. Evidence increasingly shows that these illnesses are linked to the other major Western diseases: hypertension, heart disease, even Alzheimer's and cancer, and that shockingly, sugar is likely the single root cause. Yet the nutritional advice we receive from public health bodies is muddled, out of date, and frequently contradictory, and in many quarters still promotes the unproven hypothesis that fats are the greatest evil.
With expert science and compelling storytelling, Gary Taubes investigates the history of nutritional science which, shaped…
I went to college in Portland, Oregon when the Pacific northwest’s coffee boom was just getting started. My love of coffee turned academic as I began to research and write what would turn out to be a prize-winning book on the early history of coffee and coffeehouses in Great Britain: The Social Life of Coffee: The Emergence of the British Coffeehouse (2005). I’ve continued to publish articles on coffee history and the history of sociability ever since, and I regularly teach a research seminar on the history of coffee at McGill University. Now I serve as president of the board of directors for an international research group on the history of sociability.
Mintz’s book is about sugar, but it is still a key work in the history of coffee. It served as one of the major inspirations for my own study of the reception of coffee in early modern Britain. Sugar was a key ingredient in coffee by the later seventeenth century and would become a staple in the hot drinks consumed by the English working class. Mintz shows us how this symbiotic relationship between sugar and coffee developed, and he places the construction of an Atlantic slave system and the industrial revolution at the heart of his story. This is a classic work of both anthropology and history; it inspired a whole new way of thinking about the Atlantic world and the history of consumption at a time when both of those fields were still newborn.
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets
In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial…
Throughout my career as a historian I’ve been interested in the expansion of the Iberian world and its consequences for societies and cultures in Spain as well as Spanish America, especially Mexico. I knew that the Caribbean, the first site of European activity in the Americas, played an important role in that story, yet paradoxically it didn’t seem to receive much attention from historians, at least in the U.S. When I finally decided to focus my research on the period immediately following Columbus’s first voyages, I entered into a complex and dynamic world of danger, ambition, exploitation, and novelty. I hope to open that world to others in my book.
Although not exclusively focused on the Caribbean, the articles in this volume illuminate the long and complex history of sugar production in the early modern Iberian world, beginning with the Iberian Peninsula itself and expanding into the Atlantic island groups and across the Atlantic to the Caribbean and Brazil. The last article focuses on sugar production in seventeenth-century Barbados, underscoring that a long history of sugar cultivation preceded the better-known establishment of sugar production in the English and French islands. Here the reader will learn how sixteenth-century Europeans eagerly incorporated sugar into their cuisines and diet, at times consuming prodigious quantities. Together these articles present a fascinating and often surprising early history of a commodity that has had a huge impact on the world.
The idea that sugar, plantations, slavery, and capitalism were all present at the birth of the Atlantic world has long dominated scholarly thinking. In nine original essays by a multinational group of top scholars, Tropical Babylons re-evaluates this so-called ""sugar revolution,"" presenting a revisionist examination of the origins of society and economy in the Atlantic world. Focusing on areas colonized by Spain and Portugal, these essays show that despite reliance on common knowledge and technology, there were considerable variations in the way sugar was produced. With studies of Iberia, Madeira and the Canary Islands, Hispaniola, Cuba, Brazil, and Barbados, this…
This is and will remain the example of historical research made by one of the leading authorities in the field of Atlantic history. Elliott’s book set the agenda by investigating and assessing the complex array of causes and consequences which brought England and Spain to have an ever-lasting cultural, economic, political, and religious influence on the history of North America and Latin America.
This book tells the story of the Irish migrants who settled on the island of Montserrat from the early seventeenth century to the mid-eighteenth century. Through a masterful combination of different sources, Akenson reconstructs the colonial world of the Irish, and their ambitions to become rulers and no longer ruled within the lucrative and unruly context of the Caribbean.
Montserrat, although part of England's empire, was settled largely by the Irish and provides an opportunity to view the interaction of Irish emigrants with English imperialism in a situation where the Irish were not a small minority among white settlers. Within this context Akenson explores whether Irish imperialism on Montserrat differed from English imperialism in other colonies. Akenson reveals that the Irish proved to be as effective and as unfeeling colonists as the English and the Scottish, despite the long history of oppression in Ireland. He debunks the myth of the "nice" slave holder and the view that indentured labour…
Lei Shishak is the author of numerous cookbooks including Beach House Dinners, Beach House Brunch, Beach House Baking, and Farm-to-Table Desserts. A graduate of Culinary Institute of America, Lei is the founder of Sugar Blossom Bake Shop in San Clemente, California. She is one of Southern California’s most respected bakers, having been honored as the Orange County Pastry Chef of the Year in 2011 by Riviera Magazine.
This small but informative book breaks down the ingredients used in baking and the science behind them. Readers will learn why ingredients like egg, flour, sugar, and milk are frequently used in pastry baking. The authors masterfully explain how ingredients transform during the baking process, like when an egg mixes with sugar or when baking soda combines with an acid. Each chapter ends with a helpful review written in a quiz format. You will become a better baker by reading this book. Note that there are no recipes in this book.
The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking…
If you want to live your best life, you’ll need to face some fears. I’ve faced a lot of my fears: great white sharks, sky-diving, caves, spiders, meat sauces. I’m still scared, but what else can I do? Stay in bed my whole life? I love writing and illustrating for kids. It’s how I’ve spent the last twenty years. I’ve written and/or illustrated almost fifty books. The scariest part is figuring out how to start. Thinking of an ending is scary too. Then there’s all that stuff in the middle. Ugh! My first books about facing fears were Hippo and Rabbit. Now, Scaredy Cats. Fear gives me ideas!
Here’s a book about being shy in a world that rewards the bold.
Sugar is the beloved therapy dog at school. She puts people at ease. Kids, teachers, parents, all give her pets. But not Hannah. Whenever it’s her turn, she shrinks away. Then, when Sugar gets lost, Hannah finds herself reaching out to calm her. Her fear evaporates when Sugar’s the one in need. Kate Berube evokes Hannah’s quiet bravery with a beautifully-timed wordless scene.
When I was Hannah’s age, I was shy too. I hid when I thought my teacher was going to give me a shot. But her “syringe” was just a fountain pen. As she wrote my name, my fear evaporated. I could have used a dog like Sugar. Or a book like this.
Every day after school, little Hannah sees her classmate's dog, Sugar. All the other kids love to play with Sugar, but Hannah politely declines; she just can't conquer her fear of dogs. But one day Sugar goes missing, and Hannah joins the search to help her classmate recover her pet. As fate would have it, Hannah is the one to find Sugar, and although it takes a lot of courage, she brings him home safely and finds herself with an unlikely new friend.
