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Red Velvet Chocolate Heartache: The ultimate feel-good book of natural cakes that taste naughty Hardcover – 16 Jul 2009

266 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Bantam Press; First Edition edition (16 July 2009)
  • Language: English
  • ISBN-10: 0593062361
  • ISBN-13: 978-0593062364
  • Product Dimensions: 19.6 x 2.4 x 25.3 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (266 customer reviews)
  • Amazon Bestsellers Rank: 9,078 in Books (See Top 100 in Books)

More About the Author

Harry Eastwood believes that loving cake does not have to be a punishment, either for your health or for your waistline. As she has illustrated in both the British and US versions of Cook Yourself Thin, it's entirely possible to have your cake and eat it - if you know how . . .

Harry's passion for food is the driving force behind her writing. She sees food as a language, alive with ingredients. These characters behave in different ways, and have funny little habits of their own.

Harry is currently dividing her time between London and New York, working on various writing and television projects. She continues to love chocolate.

Product Description

Review

"An impressive conjuring trick - come-hither cakes that are positively good for you... Eastwood delivers gorgeous results" (Mail on Sunday)

"Bound to amuse and delight your tastebuds. Harry proves you can have your cake and eat it!" (Easy Living)

Book Description

The ultimate feel-good book full of delicious and original cake recipes from the star of Cook Yourself Thin

Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

135 of 136 people found the following review helpful By Blue Porcupine on 30 Mar. 2010
Format: Hardcover
This is a beautiful book with beautiful recipes. The cakes, on the whole, are absolutely gorgeous. I cannot stress enough how they do not taste of vegetable at all, as I've sometimes found with other "healthy" cakes. My boyfriend bought me this as a present (clever fellow that he is!) and until I read the introduction neither of us realised it was a "healthy cooking" kind of book. Certainly doesn't taste like it.

Only a couple of cautions (I can't call them faults, the book is too enchanting):

I've tried two chocolate recipes so far (the chocolate and peanut butter cupcakes and chocolate chocolate chip cupcakes) and while they've been perfectly adequate little cakes, I wouldn't say I swooned with the rich chocolatiness of them. You'd have to swathe them in icing to get quite the same hit as you do from, say, some of Nigella's indulgent chocolate recipes. Having said that I am an unreconstructed lover of good old British milk-and-sugar chocolate, so it's possible these recipes are a bit subtle for my palate!

Second point (and I wish someone had told me this when I started making the cakes) is one about timing and ingredients. Harry insists you shouldn't grate the vegetables "until you are about to add them to the mixture." This is all very well, but hard vegetables like potatoes, butternut squash etc can take ten minutes to reduce to a fine shred by hand (she won't let you food process them either), by which time the eggs and sugar you've just whisked have lost a bit of their fluff.

By trial and error I've found that what Harry calls the "woody" vegetables (potatoes, carrots, parsnip, beetroot etc) can be safely grated before you start the whisking. They can cope with sitting for 5 minutes without getting damp.
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66 of 67 people found the following review helpful By speffypie on 31 July 2009
Format: Hardcover
Harry Eastwood, from the great `cook yourself thin' series and books, has really done something truly incredible with this book. Never have I seen such a barmy list of ingredients going into such glorious looking cakes. It makes me smile to see a simple Victoria sponge now containing grated potato and positively gawk at the thought of beetroot and chocolate fudge or parsnip vanilla fudge. Following Eastwood's method it makes one wonder if parents everywhere have just discovered an ingenious way of getting vegetables into even the most stubborn of children.
Get past the pretty looking cakes and even the unusual ingredients and you will see that what Harry Eastwood has actually done is really rather splendid. This is a book dedicated to the glory of decadent eating but with a clear goal that it shouldn't come at the expense of our waistlines. Harry has cut back on the quantities of sugar and fat used, these are both balanced out by the addition of ground almonds, high in natural fat, and vegetables that help maintain that perfect sponge texture. Plus, nearly all of her recipes are made with a mixture of rice flour and ground almonds, which means that people who are unlucky enough to have wheat intolerances are not missed out in the cake gluttony which follows.
Being a massive Agatha Christie fan, I was thrilled to find a homage to the much lamented seed cake for which Miss Marple requests in the `At Bertram's Hotel' novel. In my slightly nerdy fashion, i had for a time been looking for a good seed cake recipe and can say that this one is truly joyous.
I really am impressed with this book; it covers a lot of cakey issues one might have, dieting and food intolerances or what to do with all those courgettes you've accidently grown and comes up trumps time and again.
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7 of 7 people found the following review helpful By TraceyTurnip on 7 Aug. 2009
Format: Hardcover
Just made my 1st cake from this book, having received it earlier in the week. Being on Weight Watchers, I purchased the book hoping for some low point yummy cakes to make. Although the cakes are not really that low, the addition of veg instead of fats does help a bit. I made the Cherry & Almond cake today, much to the disgust of my husband as it is made with potato. Well he ate the cake and then his words....it was totally lush. For anyone following a diet there is an index which gives the calories and saturated fat per portion of each of the recipes in the book. The author has also included a diary of the recipe trials, which was interesting to read, and also gave me confidence that the recipe would work well.
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59 of 64 people found the following review helpful By D. Robinson on 20 July 2009
Format: Hardcover
I would strongly recommend this book for people who don't eat wheat. The cakes taste like normal cakes but use vegetables instead of wheat.I bought it last week and we had a try at one of the recipes over the weekend. The recipes are easy to follow and have lots of helpful hints.
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3 of 3 people found the following review helpful By A L Summers on 14 Feb. 2013
Format: Hardcover Verified Purchase
This book changed my life. A book of cakes made without wheat, fat and reduced sugar for Coeliac me? This has my name printed all over it.

I saw Harry on This Morning TV discussing her cakes and I was hooked, but starting half way through the interview I missed her name and the name of the book. All I knew was that the cakes contained vegetables, made without fat, reduced sugar and tasted great. But no-one seemed to know what I was talking about. It took me a year to find the book. And since then I've been happily baking, which is a delight, but better still I've been freed from the tasteless 'free-from' shelves in supermarket isles.

Just buy it and bake, you won't be disappointed. You will be amazed.

For my sanity's sake, I keep my baking influences to a minimum. I only had one, NIgella. Harry has a coveted place next to her, I have both this and The Skinny French Kitchen and am looking forward to her book of salads being published this month, March 28 2013. I'll certainly check this out.

The only thing I can think of to improve the book would be to have more photos of the cakes themselves.These days, I think each recipe should be well and realistically illustrated. It doesn't make for a boring book, the photography can be quirky, but they must be in the book, and a minimum of 1 per recipe.
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