Baking without Sugar

From an honor winning UK culinary expert, creator and Iron Chef visitor judge, comes a without sugar heating manual for fulfill any sweet tooth—incorporates photographs.

For food darlings hoping to stay away from sugar—regardless of whether for inclination, wellbeing needs, or as a result of a narrow mindedness—surrendering pastries and cherished prepared treats may appear to be a pitiful need. What's more, for individuals living with diabetes, even regular sugars like nectar, dates, and agave are things to evade. In any case, in Baking Without Sugar, acclaimed cook Sophie Mitchell tells you the best way to make debauched pastries that are thoroughly sans sugar. From treats, cakes, and bars to pudding and pies, Sophie shares scrumptious plans that demonstrate you can abandon sugar and still enjoy your sweet tooth.

Including in excess of 40 plans, Baking Without Sugar is the ideal expansion to any wellbeing cognizant bread cook's library.

About the Author
Sophie has also carved out a successful career away from the kitchen as a TV presenter and food writer. She was part of Channel 4's smash hit show Cook Yourself Thin, and co-wrote the book of the same name that went on to sell hundreds of thousands of copies. Other TV highlights include work on Sky Taste, Market Kitchen, Comic Relief, Iron Chef USA and Masterchef.

She has worked as an ambassador and consultant to heavyweight global brands including Ocado, Herbal Essences, HaagenDazs, DANONE, Tefal and Lindemann, and has been on the judging panel for the renowned Smith Hotel Awards and the Young National Chef of the Year Awards. She will be appearing at Taste of London this year, and also gives regular talks - recently for Corbin and King and the Boutique Hotelier Show.

Gorgeous book! But every recipe uses Xylitol to sweeten the recipes. I would have preferred a more natural approach. But the recipes seem easy. -L. Jones

Diagnosed as pre-diabetic, British chef Sophie Michell has done the hard work for anyone looking to use alternate flours (coconut, almond, buckwheat, spelt) in classic recipes like carrot cake, and chocolate cake. As another review mentions Xylitol is the common sweetener.Some American cooks may be put off by the use of metric weights (although any digital scale these days trivially can be made to read in grams), and no detailed volume measures in the recipes. There is a short table of weight-volume equivalents for baking ingredients (dates, pistachios, chia seeds) I haven't seen elsewhere. -Olav