Ebook Free Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar, by Joanne Chang

Ebook Free Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar, by Joanne Chang

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Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar, by Joanne Chang

Ebook Free Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar, by Joanne Chang

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Review

"Let's kick sugar to the side and dig deeper into our kitchens and cupboards to discover other balancing acts and sweeteners that challenge what can really embolden a recipe. What results is a deeper connection, a more compelling depth of flavor, and complex baked goods and desserts that are all the more irresistible as the absence of sugar makes way for more flavors to come forward-exactly what Joanne does best." - Christina Tosi, author of Momofuku Milk Bar

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About the Author

Joanne Chang is the pastry chef–owner of Flour Bakery + Café in Boston.Joseph De Leo is a food photographer based in New York.

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Product details

Hardcover: 224 pages

Publisher: Chronicle Books (April 21, 2015)

Language: English

ISBN-10: 145213300X

ISBN-13: 978-1452133003

Product Dimensions:

8 x 0.8 x 9.5 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

91 customer reviews

Amazon Best Sellers Rank:

#43,510 in Books (See Top 100 in Books)

Her books are on my best favorite cookbook shelf..My friend, Maryanne Muller, takes out some sugar in almost every recipe she makes where that is possible. Old style Betty Crocker recipes maxed out the amount of sugar in recipes.We have gotten use to very sweet tastes and think we prefer it….Less sugar is a gentler world! Baking with Less Sugaris interesting to read, you can imagine a thoughtful discussion of a recipe with Joanne , as though in a baking workshop.with other bakers….The Birthday Cake is impressive with 7/8 cup of white granulated sugar and 3 cups of cake flour.The Unbelievable Banana Ice Cream , not a speck of sugar…I did read every page and recipe in the book and found it very interesting with recipes I plan to make

I have to say this cookbook didn't really do it for me. I bought it because I'd heard so much about Joanne Chang's bakery in Boston. But the recipes have been disappointing for the most part. (I've tried about 10 so far.) Chang is very aggressive in reducing sugar content, to the point where, for me, the desserts really suffered in both taste and texture. I added a bit of sugar back into most of the recipes I tried, but still found them only marginally sweet enough. Worse, the loss of sugar seemed to negatively affect the texture of the cakes in the book, most of which I found heavy and gummy, rather than light and fluffy. I'm giving the book 3 stars because I've found 2 good recipes in it: the Mascarpone Fudge Brownies (add in 1/4 cup sugar) and the Truffle Chocolate Cream Pie. I prefer my chocolate desserts to be minimally sweetened, so that's probably why those 2 recipes worked the best for me. The majority of the other ones I tried, I would not make again.

My goal was to cut down on the sugar we were consuming with desserts. I'm not totally giving up yet, but after spending five hours over two days on one recipe and having it turn out tasting like really dry, and crumbly fruitcake, I have my doubts. I made the "cake" shown on the cover and followed the directions precisely. It looked beautiful!! Everyone was excited to try it.The icing was fairly tasty but the cake.... oh my, the family simply ditched it after making supportive but lukewarm comments, grimacing as they tried to down bites. The author described it as amazingly wonderful (not her exact words). I think she's kidding herself. I would rather simply forego dessert and actually that's what we are doing to cut down on sugar. I will NEVER make that recipe again but might try another, so the three stars could go higher --- or lower. Am reserving final judgement. (But I truly do not think reduced frozen grape juice is a good sugar substitute. I'd rather use some form of stevia.)

I like the author's presentation of her recipes in her first book with detailed descriptions of what to look for to know that the procedure was done properly. Because I love cakes and pastries but I limit the amount of sugar and calories in my diet, this book is definitely a great addition to my collection.

I have enjoyed the recipes in the book we have tried so far. I agree with some of the other reviews which question categorizing this book as featuring truly healthy recipes, but it's a terrific alternative to desserts that are drowning in sugar. We just had the blueberry nectarine pie and loved it. There is still a stick of butter in the crust which is made with white processed flour, but the sugar is limited to four tablespoons, considerably less than most pie recipes which can often range from 1/2 cup to one cup of sugar. The frozen Greek yogurt has become a staple in our house, as it can be prepped in just five minutes before going into the ice cream maker. If the fruit is sweet enough, I often don't even need to add any sweetener at all. I did find the tropical tapioca to be too sweet for my taste, but modified it by eliminating the apple juice concentrate and adding in just a small amount of organic honey.I think many of us have grown up with our food chock full of sugar, and it's nice to find out that food can be just as tasty or even better by cutting down the sugar. These will continue to be just once in a while treats in our house, but I do like baking with less sugar or by using natural sweeteners.

I appreciate what Joanne Chang is doing with this book. She states that she is baking with LESS sugar, not "no sugar", not for diabetics, she does not claim that it's "healthy". She also explains the process of developing these recipes and how decreasing sugar doesn't just affect the taste - it affects texture and shelf life too. She's completely up front of all of these things, so I think it's unfair that people are giving negative criticisms for what the author has already told you. Even though I am used to eating things with less sugar, the first two recipes I tried came out bland and downright salty - the bacon scones and pecan coffee cake. The banana bread is stellar though. I'm still working my way through the book but I think it's a good introduction to thinking about baked treats differently.

I was attempting to find reduced sugar recipes when I found this book. The recipes are well written, easy to follow and everything for which I was searching.

Who isn't trying to find ways to cute sugar in their diet? This cookbook does just that with tasty recipes. Very nice photography and easy to follow directions.

Like the best- J Chang, great baker. Have had her baked goods at her coffee shop

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