Brian Levy is the author of the award-winning Good & Sweet. He writes a regular newsletter, Formal Assignment, and his work has appeared in The New York Times, The Washington Post, The Guardian, The Wall Street Journal, Epicurious, and Serious Eats. He is a writer, pastry cook, and recipe developer who has made desserts at Michelin-starred Babbo, worked the fields and kitchens of farms and inns in Europe and Martha's Vineyard, studied architecture at Yale, and cooked as a private chef.
