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Posted March 26, 2012
Combining dietary needs into individual recipes creates interest
Combining dietary needs into individual recipes creates interesting challenges for cooks and writers. For example a person who needs to eat a low-estrogen diet struggle with the common use of tofu for protein and texture in vegan recipes. Fortunately, Ms. Keough successfully provides tasty, effective recipes that allow one to eat Gluten-Free and Sugar-Free.
The layout of the book is easy to read and use in the kitchen. Similar to most modern cookbooks, a holder with a protective cover is highly recommended. The current trend of binding cookbooks as novels saves costs while complicating usage. However, this approach is normal in the current market; this approach is not unique to this or any one publisher.
Sections in the book are well-thought out. You can easily browse when you know what kind of thing you want to make but not what flavor. Fortunately the book is also well-indexed for those times when you want a specific recipe and don’t remember where it is the book.
If you’re new to sugar-free baking you will need to get some supplies. Different flavors of Liquid Stevia are common ingredients. In the case of Ms. Keough’s recipes, you will also need a few other special items. This is one of the few downsides of the cookbook. She uses some less-common sugar-free sweeteners. Sourcing information is provided. For some recipes the components seem to make a big difference.
Of the many tasty options provided, a brownie recipe is my favorite. The sum is definitely greater than the parts. Although I prefer a more intense flavor, that’s easy to adjust. With perfect texture and a completely satisfying bite, this is the best brownie recipe based on black beans out of my kitchen—and I’ve tried a bunch in the past months. Often a single recipe is the treasure found in a cookbook. There are more gems to be found and I recommend this one to get you started.
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