The Healthy Oven Baking Book: Delicious Bake-From-Scratch Desserts With Less Fat and Lots of Flavor: Amazon.co.uk: Sarah Phillips: Books

Hardcover: 256 pages
Publisher: Doubleday; 1 edition (Mar 1999)
Language English
ISBN-10: 0385492812
ISBN-13: 978-0385492812
Product Dimensions: 21.1 x 15 x 2.8 cm

Average Customer Review: 4.9 out of 5 stars See all reviews (9 customer reviews)

Amazon Bestsellers Rank: 381,345 in Books (See Top 100 in Books)

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Product Description

Here is an abundance of recipes for everyone's favorite baked goods, made with completely natural ingredients and a minimum of fat.

Fast, easy, healthful, and delicious--that's the winning combination Sarah Phillips delivers in The Healthy Oven Baking Book, featuring more than 125 recipes for reduced-fat muffins, coffee cakes, pancakes, scones, pies, layer cakes, cheesecakes, cookies, and many other old-fashioned favorites.

Fans of Sarah Phillips's Healthy Oven brand of all-natural, low-fat cake and muffin mixes, sold in supermarkets throughout the country, have been clamoring for recipes to bake from scratch at home--and that's exactly what she provides in The Healthy Oven Baking Book, along with specific instructions for new ways of measuring, mixing, and baking that will ensure perfect results every time.

It's not hard to take the fat out of baking, but doing it without using artificial substitutes, and creating reduced-fat baked goods that taste like Mother used to make, requires a lot of experimenting and testing. Sarah Phillips has done all the work--using applesauce and other low-fat baking secrets--so that home cooks everywhere can produce healthful baked desserts that will satisfy everyone from picky children to discerning adult gourmands.

From the Author

Bake the classsics with less fat.
I wrote the Healthy Oven Baking Book because I wanted classic recipes with less fat for my family.

Some of the recipes in the book that I am most proud of are: my mother's sinful Chocolate Fudge Layer Cake with Creamy Fudge Frosting reduced in fat by me, my family's White Layer Cake with my new Buttercream Frosting that doesn't drip(made with meringue powder --readily available in bakeware shops and through mail order sources written in my book), a Carrot Layer Cake with a Reduced Fat Cream Cheese Frosting (that won't drip--meringue powder is the key), my kid's favorite Chocolate Chip Cookie Recipe, a delicious Strawberry Shortcake with a Reduced-Fat Whipped Cream Recipe that I can serve my husband without guilt, a tangy Lemon Meringue Tart Recipe with a reduced-fat crust that can fool your guests, a Fudgy Brownie Recipe for when the kids have their friends over, as well as other helpful family recipes, such as Pancakes, Waffles, Biscotti, Muffins galore, Classic Loaf Breads--carrot, zuchinni, banana, and an Applesauce Cake, all reduced in fat.

Over all, there are 125 classic recipes where I use a wide range of reduced amounts of butter, a small amount of canola oil, applesauce, low-fat buttermilk, egg whites, and so on.

Some of the recipes have taken me years to create. I simply like great desserts, and only put the best tasting ones in the book. I only included recipes that my family loves to eat and enjoy, all with less fat--they can't even tell !!!

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful

A wonderful low-fat baking primer 19 April 1999

By A Customer

Format:Hardcover

I love this book. It's full of great recipes and ideas, and unlike other low-fat books, it doesn't call for ingredients with long lists of chemicals. Instead butter and fats are used sparingly for flavor and texture, but kept to a minimum. I agree with the author above when she says the chocolate cake is a winner. A big plus is the book's low price. Highly recommended!

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High-impact flavor, low-fat recipes--No weird ingredients! 24 Mar 1999

Sarah Phillips cuts through much of the hype over low-fat baking to offer up an easy-to-use cookbook that allows those with middle-American palates to enjoy healthy eating. While most low-fat books sacrifice flavor for lower-fat counts, use hard-to-find ingredients, or bizarre techniques that leave many cooks stumped, Sarah explains her techniques for light cakes, decadent chocolate cheesecakes and impossibly low-fat cookies clearly. And best of all, she uses ingredients anyone can find at the local supermarket!

Healthy eating isn't just a choice, but a necessity for anyone facing weight or health-related challenges. Her book's clear dietary information makes selecting the appropriate recipe easy.

Joyous baking!

Sarah takes the guess work out of low fat baking! 12 Mar 1999

Dear Sarah:

What I like about your book is that it has all the information that I have been stumbling to discover on my own by experimenting. I am always transforming recipes into lower fat recipes and I also have the added challenge of substituting honey, maple syrup, etc. for refined sugar. My baking is limited to quickbreads and muffins so those are my favorite recipe parts of the book, however I'm sure once I have time to get to the desserts, it will become another favorite. They look absolutely fabulous!

"Healthy Oven Basics" is another part of the book that's very valuable to me. It's really a blessing. It's just saved me an incredible amount of time and money in trial and error experimenting. I was just starting to get some of these ideas down on my own, but you have really got them down to a science.

I also like the way that the "dry" ingredients are separated from the "wet" in the ingredients list. The color of the print is great, the font is very readable and I love the nutritional analysis of each recipe. The drawings are also nicely distributed. Thank you for a very valuable addition to my library.

Sincerely,

Seppo Ed Farrey