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"This book is a must-have! Janice is a great cook and baker, and she has perfected a wonderful technique for making delicious desserts without sugar."
Maida Heatter
This book is a must-have! Janice is a great cook and baker, and she has perfected a wonderful technique for making delicious desserts without sugar.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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12 reviews
24 of 24 people found the following review helpful
I brilliant cookbook!
7 Jan 2002
Format:Paperback
This is a fantastic collection of delicious tasting cakes and pastries, prepared according to the level of a fine pastry chef. You can skip some of the finer points (like roasting the nuts before you use them and sifting the flour 3 times!) if you want to speed up the prep time and aren't so particular. THis is what I do. Recipes show a deep knowledge of natural ingredients and interesting combinations of ingredients that I would never have thought of myself.
While some people complain that they cannot fine the fruit juice concentrate she uses, one can easily substitue any concentrated fruit juice, as she clearly explains in the brilliant introduction. I live in Israel and have had great success with the concentrates I can find here. Even die-hard sugar fans wouldn't guess that some of the cakes I have made are sugar free. A great cookbook!
17 of 17 people found the following review helpful
Culinary masterpiece!
29 May 2002
Format:Paperback
My wife and I keep this cookbook handy in the kitchen at all times, where it can be easily reached when we feel the desire to whip up a tantalizing and healthy dessert. After sampling these recipes, we could never go back to sugar! The Very-Berry syrup is a delight on waffles, pancakes, and French Toast, and the Cranberry Banana Walnut bread graces our table every Sunday morning.
The author explains how to acquire commercially made fruit sweetener, or if one prefers alternative frozen fruit juice concentrates, there is an excellent explanation in Chapter 1, "The Fine Art of Baking", on how to prepare them. We found that chapter to be enlightening and inspirational, and it sets the tone for the entire book.
13 of 13 people found the following review helpful
Good book but you need to experiment with substitutions
4 Dec 2001
Format:Paperback
I wanted a book that would give me ideas about how to cook without sugar - the proportions one would need of a liquid ( of any sort) that would replace dry sugar in a recipe. I have not used the sweetener the author uses but substitute what I can find - i.e. apple butter, fruit sweetner from Black River in Mississauga, Ont, Canada (comes in small 500 ml sizes for about $5.00 bottle)and the recipes have turned out very nicely. I would love to try her sweetener too but oh well..
This book was a good introduction to how to cook without sugar- if you like experimenting with anything sweet that is not straight sugar. You just need to be a little inventive and use her proportions!
This book was a good introduction to how to cook without sugar- if you like experimenting with anything sweet that is not straight sugar. You just need to be a little inventive and use her proportions!
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