- Paperback: 304 pages
- Publisher: John Wiley & Sons (21 Oct 2005)
- Language English
- ISBN-10: 0471741264
- ISBN-13: 978-0471741268
- Product Dimensions: 22.8 x 14.8 x 2.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 287,316 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
Scrumptious, easy–to–make breads, pastries, and confections from a chef who is revolutionizing carb–smart cooking and eating
"Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low–carb, they′re delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life."
––From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low–Carb CookwoRx Cookbook and Staying Power
Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh–baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high–carb treats without compromising on your commitment to carb–conscious eating.
From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil′s Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low–Carb Baking and Dessert Cookbook is filled with more than 200 all–new, easy–to–prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb–controlled living––including keeping the pounds off. Each recipe features step–by–step instructions and complete nutrition information. Your whole family will love these recipes––and you′ll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.
"Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low–carb, they′re delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life."
––From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low–Carb CookwoRx Cookbook and Staying Power
Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh–baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high–carb treats without compromising on your commitment to carb–conscious eating.
From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil′s Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low–Carb Baking and Dessert Cookbook is filled with more than 200 all–new, easy–to–prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb–controlled living––including keeping the pounds off. Each recipe features step–by–step instructions and complete nutrition information. Your whole family will love these recipes––and you′ll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.
From the Inside Flap
Over the last few years, low–carb dieting has become hugely popular and successful, with low–carb diet books perennially perched atop bestseller lists. But how do you cut out the flour and sugar and still satisfy your cravings for breads and desserts? Low–carb packaged foods are now proliferating on supermarket shelves. They may not include high–carb flour and sugar, but not many of the low–carb foods you can buy at the supermarket resemble the foods they are meant to replace–a lot of them just don’t taste satisfying. Now, this one–of–a–kind low–carb cookbook delivers the answers by showing you how to create low–carb breads and desserts as good as– and often even better than–the high–carb ones. So enjoy!
Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh–baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience all the full, rich flavor and satisfaction of these and all your favorite high–carb treats without compromising on your commitment to low–carb eating.
With Drs. Mary Dan and Michael Eades of Protein Power fame, Ursula Solom cowrote the hugely successful Low–Carb Comfort Food Cookbook. Now, in The Low–Carb Baking and Dessert Cookbook, she presents more than 200 all–new recipes for great–tasting low–carb baked goods and desserts–raised breads, gluten–free quick breads, muffins, cookies, bars, cakes, pies, puddings, soufflés, custards, crepes, mousses, ice creams, candies, and more. From Sourdough Bread, Banana Coconut Muffins, and Vanilla Cookies to Boston Cream Pie, Devil’s Food Cake, and Strawberry Sherbet, The Low–Carb Baking and Dessert Cookbook is packed with tasty treats and decadent sweets that will satisfy your cravings while helping you realize all the benefits of low–carb living–including keeping the pounds off. How about Cheese Bread Sticks, Glazed Scones, Coconut Coffeecake, Chiffon Cake, Amaretto Cheesecake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, or White Walnut Fudge? You’ll find recipes for them all in this amazing book. Each recipe features complete step–by–step instructions, including recommendations on where to buy your ingredients and all the nutrition information required to make your cooking and eating decisions, including protein and carbohydrate grams. Your whole family will love these recipes!
Let The Low–Carb Baking and Dessert Cookbook help you rediscover the joys of eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy low–carb lifestyle. --This text refers to the Hardcover edition.
Inside This Book
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First Sentence
Why make bread, cookies, muffins, desserts, pies, and other delicious sweets-temptations that never used to belong in the low-carb diet-the focus of a low-carb diet cookbook? Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Why make bread, cookies, muffins, desserts, pies, and other delicious sweets-temptations that never used to belong in the low-carb diet-the focus of a low-carb diet cookbook? Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Paperback
This is an excellent book for those on a low-carb diet and makes it possible to eat sweet treats without sugar or flour. Being American the weights and measures are somewhat confusing - how do you measure butter in tablespoons? - and a set of cup measures is essential, but the recipes do work out well and are mostly delicious. Knowing they also do you good is a wonderful bonus. The author uses a lot of Splenda which I replace with Xylitol and Stevia as they are healthier, and I find using about half the sweetener stated works fine for me.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
18 reviews
39 of 39 people found the following review helpful
Low carb dosen't need to m ean no flavor.
20 Dec 2004
Format:Hardcover
I love the recipes I have tried. My favorites are Pecan Toffee Crunch, which are just like candied pecans but low in carbs. So often foods that are low in carbs often are even lower in flavor. Another delicious recipe is the Nutty Hi-Pro Mini Bars. These are moist and so creamy......they are worth the price of the cookbook. Try the crepes...you will not be disappointed. Another delicious recipe is the Meringue Shells....made without sugar and yet are fantastic. Another recipe I love is the Shortbread Cookies. They are soft and yummy. The Sandy Pecan Balls are comparable to Russian Teacakes and are as delicious.
Some great bread recipes are the Date bread, olive and Brown bread. These are all wonderful. Just because it's low-carb does not mean you are sentenced to a life of no flavor .The author has spent considerable time in explaining different sweeteners and where to get them. This book will revitalize your commitment to eating low-carb, because the flavor has not been sacrificed.
Some great bread recipes are the Date bread, olive and Brown bread. These are all wonderful. Just because it's low-carb does not mean you are sentenced to a life of no flavor .The author has spent considerable time in explaining different sweeteners and where to get them. This book will revitalize your commitment to eating low-carb, because the flavor has not been sacrificed.
36 of 36 people found the following review helpful
Mixed reaction
20 May 2008
Format:Paperback|Amazon Verified Purchase
I come from a family that loves to bake, and homemade breads and cookies have been a staple in my life. I was so excited to find a cookbook devoted to low-carb baking, but I have to say that many of these recipes have not met my need for delicious baked goods. The cheesecakes are fabulous. The muffins are dry, but they pass muster for my morning breakfast. The breads and cookies, however, were so disappointing that my husband and I couldn't eat them. I discovered that I didn't like the taste of vital wheat gluten (a key ingredient in the bread recipe I tried) and the cookies didn't have near the texture I was looking for. I'm still glad I bought the book, but it wasn't quite what I was hoping for.
63 of 73 people found the following review helpful
Discussion of sweeteners used
18 Dec 2004
Format:Hardcover
This book has lots of recipes -- over 200 according to the cover.
In this review, I am focusing on giving information about which types of sweeteners are used as ingredients in this cookbook.
The bread recipes use a little Stevia as sweetener, or no sweetener. Most of the recipes for muffins, rolls, coffee cake, and desserts (cakes, pies, cookies, ice cream, pudding) use a combination of 3 sweeteners together -- Stevia, Splenda (sucralose), and Xylitol. Most of the candy recipes use chocolate that has already been sweetened by sugar alcohols by the manufacturer.
Xylitol is a type of "sugar alcohol". Sugar alcohols seem safe for diabetics and those on low-carb diets, because they don't get absorbed by the body (for the most part), and just pass through. Sugar alcohols are used in most low-carb candy bars for dieters and-or diabetics. Sugar alcohols taste great, with no bitterness or aftertaste. The only apparent drawbacks to sugar alcohols are (1) the expense, (2) not available at SOME grocery stores, but there are some mail-order sources; and (3) as stated in small print on the labels of most products with sugar alcohols, "excess consumption may cause a laxative effect". In other words, they can cause loose bowels when eaten "in excess". How is "in excess" defined? It depends on your digestive system. Mine is sensitive, so that half of a candy bar sweetened by sugar alcohols causes unpleasant effects. My husband can tolerate at least twice as much.
In comparison, Splenda (sucralose) and Stevia do not have the potential digestive problems, but do have a tiny bitter after-taste, in my opinion. Some people don't seem to notice the after-taste of Splenda. Splenda is more expensive than regular sugar. Splenda has a little bit of carbohydrate (although much less than regular sugar), so if you have a lot of it, the carbohydrates do "count". Stevia has no carbs. If you have difficulty finding Stevia, try a health food store or the internet.
In the first chapter, the author states that it is OK to modify the ratio combinations of sweeteners in the recipes. "If you want to leave out xylitol, double the about of Splenda called for; reverse this if you want to leave out the Splenda". A chart of sweetener equivalents is on page 14. Exceptions on substitutions: The cookie chapter cautions against leaving out the xylitol for cookie recipes (I assume because of the texture). Substitutions for candy receipes are also restricted.
I haven't actually tried any of the receipes in this book yet, so I can't comment in that regard.
To test how you react to sugar acohols, you could buy some candy that contains Maltitol or other sugar alcohols, and see what effect it has on you and your family. Check how many grams of sugar alcohols are listed in the nutrition information label, when figuring out how many grams you can tolerate. Some sugar-free candies, such as Russell Stover brand, and some sugar-free ice creams are sweetened by a combination of sugar alcohols and Splenda. The ratio of sugar alcohol to Splenda varies by brand.
In this review, I am focusing on giving information about which types of sweeteners are used as ingredients in this cookbook.
The bread recipes use a little Stevia as sweetener, or no sweetener. Most of the recipes for muffins, rolls, coffee cake, and desserts (cakes, pies, cookies, ice cream, pudding) use a combination of 3 sweeteners together -- Stevia, Splenda (sucralose), and Xylitol. Most of the candy recipes use chocolate that has already been sweetened by sugar alcohols by the manufacturer.
Xylitol is a type of "sugar alcohol". Sugar alcohols seem safe for diabetics and those on low-carb diets, because they don't get absorbed by the body (for the most part), and just pass through. Sugar alcohols are used in most low-carb candy bars for dieters and-or diabetics. Sugar alcohols taste great, with no bitterness or aftertaste. The only apparent drawbacks to sugar alcohols are (1) the expense, (2) not available at SOME grocery stores, but there are some mail-order sources; and (3) as stated in small print on the labels of most products with sugar alcohols, "excess consumption may cause a laxative effect". In other words, they can cause loose bowels when eaten "in excess". How is "in excess" defined? It depends on your digestive system. Mine is sensitive, so that half of a candy bar sweetened by sugar alcohols causes unpleasant effects. My husband can tolerate at least twice as much.
In comparison, Splenda (sucralose) and Stevia do not have the potential digestive problems, but do have a tiny bitter after-taste, in my opinion. Some people don't seem to notice the after-taste of Splenda. Splenda is more expensive than regular sugar. Splenda has a little bit of carbohydrate (although much less than regular sugar), so if you have a lot of it, the carbohydrates do "count". Stevia has no carbs. If you have difficulty finding Stevia, try a health food store or the internet.
In the first chapter, the author states that it is OK to modify the ratio combinations of sweeteners in the recipes. "If you want to leave out xylitol, double the about of Splenda called for; reverse this if you want to leave out the Splenda". A chart of sweetener equivalents is on page 14. Exceptions on substitutions: The cookie chapter cautions against leaving out the xylitol for cookie recipes (I assume because of the texture). Substitutions for candy receipes are also restricted.
I haven't actually tried any of the receipes in this book yet, so I can't comment in that regard.
To test how you react to sugar acohols, you could buy some candy that contains Maltitol or other sugar alcohols, and see what effect it has on you and your family. Check how many grams of sugar alcohols are listed in the nutrition information label, when figuring out how many grams you can tolerate. Some sugar-free candies, such as Russell Stover brand, and some sugar-free ice creams are sweetened by a combination of sugar alcohols and Splenda. The ratio of sugar alcohol to Splenda varies by brand.
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