- Hardcover: 192 pages
- Publisher: Hamlyn; 01 edition (7 Jan. 2016)
- Language: English
- ISBN-10: 0600632393
- ISBN-13: 978-0600632399
- Product Dimensions: 19.5 x 2.4 x 25.2 cm
- Average Customer Review: 3.9 out of 5 stars See all reviews (36 customer reviews)
- Amazon Bestsellers Rank: 379,364 in Books (See Top 100 in Books)
Sensationally Sugar Free Hardcover – 7 Jan 2016
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Find a better way to enjoy the sweet things in life with Sensationally Sugar Free
About the Author
Susanna Booth is a journalist with over 10 years' experience on health and lifestyle titles. She has always had an interest in food and worked as a cookery columnist for the Guardian newspaper, creating recipes that are free from ingredients like gluten, dairy, eggs, nuts and soya.
Susanna graduated from Leeds University with a degree in Polymer Chemistry, which has helped her to explore the chemistry within cooking itself. This experience helps her to adapt common recipes to suit gluten-free requirements.
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Top Customer Reviews
Do I miss some of the rubbish I used to eat and love though? Yes. I used to eat scones and roulades and ice-cream, and all sorts of other stuff that were only good for you whilst you ate them, and were bad forever after.
This beautifully presented book lays out a tremendous variety of desserts, cakes, snacks, treats and sauces that will fill the gap filled by all the things you knew you shouldn`t eat - but with only a slight tweak of ingredients, now you can. Of course, you have to cook them first, and the level of personal ability in the kitchen is not irrelevant here, but coupled with the useful intro, advising of the damage sugar does to us and of the alternatives and their respective benefits, this is a comprehensive recipe book which will hopefully help you to break an addiction to the white stuff.
I will definitely make Strawberry Scones, Raspberry Tarts, the Low-Carb Dessert Pastry and of course Chocolate Chip Ice Cream! One of the most impressive things about the book is that generally there aren`t too many obscure requirements; balsamic vinegar and rice milk are about as exotic as it gets. Most of the recipes rely on standard ingredients and healthy options.
After a period of time, even the most committed dieter/healthy eater will want to have something delicious like the gateau and pastries; this can often result in the depressing feeling of failure and a fall back into bad previous habits. This book will help to keep me on the "right" path, as I like cooking, I love desserts, and I want to enjoy my food whilst continuing to do the right things.
Sugar of all types and yeast, feeds Candida. Sugar can also spike Blood Pressure, so both these things are eased when you cut out all forms of sugar (sativa does not have too many bad effects on BP or Candida). The problem is what you can then eat without sugar, can become very limited. We converted to Setiva a year ago and this book focuses on recipes which use this sugar substitute. Personally I have no bad after-taste from using this product and have found the lowest price for it is at Morrison's supermarket. So I ordered this book from the Vine list, looked forward to receiving it and when it arrived went through the recipes and found with dismay, it uses some pretty nasty alternatives to sugar, which are not allowed, if you have Candida. It uses other natural sweeteners, fruit, vegetables, honey, dried fruit which are no no's on a Candida diet. So as a whole, this is not a book that will help Candida suffers, but in fairness it does not claim to be. What the title suggests is that it is SUGAR FREE, which again in fairness it is not. Fructose can be very bad for Blood Pressure and it is a sugar and this book uses fruit......so its really a book about substituting the white cane type for other sugar types, it is not a Sugar Free book. This is a bit misleading.Read more ›
Sugar is the bad guy just now and the easiest way to cut back is to stop eating and drinking the usual suspects and try to be aware of which foodstuffs have hidden piles lurking within.
This book uses Stevia a lot. My biggest problem is I cannot easily get hold of Stevia at present, living on a Scottish island which does its best but we haven't got round to stocking Stevia yet. It also uses other natural sweeteners, fruit, vegetables, honey, dried fruit. Many of these produce their own sugar - glucose, fructose, sucrose - so still sugar as the book's author points out.
In the Recipe Finder all the recipes are listed in a table that tells you the page number and whether it is gluten/dairy free, suitable for vegetarians or vegans, contains eggs or nuts. The recipes are in chapters - Muffins, Cakes, Desserts, Ice Creams, Snacks, Sauces and Spreads and more.
Some of the baking stuff looks quite nice (not all recipes are pictured). Having no stevia I tried an Oatmeal and Raisin Cookie, the sweetness coming from 160g of raisins. It was an odd recipe - raisins, porridge oats, oil and boiling water. You baked the cookies for 45mins and then left to cool oven off for 20 mins. A long time in the world of cookie baking. They were a little odd, not very exciting, but I won't throw them out. I may try again with a heaped teaspoon of cinnamon or mixed spice.
What would have been handy on the recipes is a note of the calories in everything you make.
If losing table sugar from cooking is your goal this is a good find.
Most Recent Customer Reviews
My partner is diabetic so I'm always keen to use less sugar in baking. I hoped this was going to give me lots of new things to try.
Hmm... I'm not impressed. Read more
Starts with a good explanation about sugar and sweeteners, something other books seem to avoid, then it leads into a very good section on starting sugar free eating, I found it... Read morePublished 14 months ago by J. Bond
Great book. Some recipes do include alternative sweetener Stevie but the use of this is honestly explained.
Good recipes, explanations, photo's and graphics. Read more
Am really pleased with my book.Have already made the Fruit cake &Banana bread which turned out really well &tasted delicious.My Husband who has a really sweet tooth loved them..Published 14 months ago by cathie dunne
This recipe book isn't really 'sugar free' - it uses fruits and Stevia as a replacement for the recipes. It's more a case of 'no added sugar' recipes! Read morePublished 14 months ago by Gemma
I first cut sugar out from diet nearly 40 years ago. And when you do go sugar free your sugar taste buds becomes much more sensitive and what most people call sweet becomes too... Read morePublished 14 months ago by elsie purdon
I'm always happy to open a beautifully illustrated book full of desserts. With sugar now the latest evil in food I was expecting to see a recipe book using fruit as a replacement... Read morePublished 14 months ago by Katfishh
Nearly all recipes instruct adding fruit (tinned pineapple, fresh gig, dried fruits) which has lots of sugar.