Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener

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Over the last five-plus years, food manufacturers and grocery retailers have helped to make once-obscure sugars and sugar substitutes like muscovado, turbinado, golden syrup, and agave nectar more readily available to U.S. consumers than ever before. Now Sweet! introduces home cooks and bakers to dozens of traditional and cutting-edge sugars and sweeteners that also include jaggery, panela, molasses, cane syrup, and many others. Drawing upon his years of personal and professional experience cooking and baking ...
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Overview


Over the last five-plus years, food manufacturers and grocery retailers have helped to make once-obscure sugars and sugar substitutes like muscovado, turbinado, golden syrup, and agave nectar more readily available to U.S. consumers than ever before. Now Sweet! introduces home cooks and bakers to dozens of traditional and cutting-edge sugars and sweeteners that also include jaggery, panela, molasses, cane syrup, and many others. Drawing upon his years of personal and professional experience cooking and baking with these sweeteners, Mani Niall shows home cooks how to take full advantage of the various tastes and textures they provide with more than 100 recipes for cookies and bars, cupcakes and cakes, quickbreads, custards, pies and tarts, candy, and many other treats that showcase each sweetener’s most distinctive qualities.
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Editorial Reviews

From the Publisher

Publishers Weekly, 11/3/08
“This is a unique addition to the baker’s shelf.”

Tampa Tribune, 11/30/08
"Offers lots of alternatives for bakers who avoid using processed granulated sugar…Should inspire cooks to experiment with more nutritious ingredients.”

South Bend Tribune, 12/14/08
"When it comes to the bottom line and the final delicious outcome, the trip to the organic food store proves well worth the effort."

Publishers Weekly

Niall (Sweet & Natural Baking), expands the world of "sweet" to home bakers with his extensive knowledge of natural sweeteners and over 100 recipes. Raw sugar such as turbinado, moist brown sugars like demerara and muscovado, and nonsugarcane options like agave syrup and fruit juice concentrates are incorporated in an enticing selection of recipes for cakes, pies, cookies, entrées and more. Niall spans the culinary world with international choices like Thai sticky black rice and mangoes, dulce de leche sandwich cookies and Vietnamese caramel chicken. American favorites such as sweet potatoes with a sorghum glaze, Meyer Lemon Shaker Pi and caramel applesauce cake can also be found. An informative primer and side notes provide additional recipe options, technique tips and nutritional information. This is a unique addition to the baker's shelf. (Dec.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9781600940040
  • Publisher: Da Capo Press
  • Publication date: 10/6/2008
  • Edition description: Original
  • Pages: 288
  • Product dimensions: 7.00 (w) x 9.00 (h) x 0.90 (d)

Meet the Author


Mani Niall, a professional baker, is the author of two other cookbooks, Sweet & Natural Baking and Covered in Honey. He lives near Oakland, California.
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