The Diabetic Pastry Chef

( 2 )

Overview

"In The Diabetic Pastry Chef, Stacey Harris proves what I have been saying for years. You can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes."
—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies

Now diabetics can have their cake and eat it too thanks to pastry chef and diabetic Stacey Harris and her simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. By blending ...

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Overview

"In The Diabetic Pastry Chef, Stacey Harris proves what I have been saying for years. You can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes."
—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies

Now diabetics can have their cake and eat it too thanks to pastry chef and diabetic Stacey Harris and her simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. By blending flours, combining sugar and sugar substitutes, eliminating trans fats, and reducing milk carbohydrates, every baker can whip up low-carb and low-calorie Flourless Chocolate Cake, Honey-Pecan Cookies, Lemon Meringue Cake, German Chocolate Pie, and Coffee Bread Pudding, among hundreds of others.

This healthier approach to baking for diabetics results in desserts that fit within the nutritional limits of a diabetic diet without losing any traditional flavor, texture, or ooey-gooey goodness. Opening chapters on diabetes; flours, ranging from homemade almond flour to the benefits of oat bran; sugar and sugar substitutes; and helpful hints and tricks provide a hearty introduction to the more than two hundred recipes in this collection. Organized by type of goodie—breakfast and brunch selections, breads, cakes, cookies, pies and tarts, frostings and glazes, and puddings—this resource also includes nutritional information for each recipe and a net carb counter to enable and encourage other diabetic bakers to make their own delicious substitutions in the future.

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  • The Diabetic Pastry Chef
    The Diabetic Pastry Chef  

Editorial Reviews

Publishers Weekly
While training to become a pastry chef, Harris discovered she was diabetic. Rather than hang up her apron, she decided to adapt her favorite recipes for her dietary needs, and the resulting collection will prove a welcome, trustworthy resource for diabetics who had given up on chocolate chip cookies, apple pie and crème brulee. Harris provides sage advice on the properties of various flours, the care and feeding of a sourdough starter, and plentiful consideration of sugar and the unique characteristics of its substitutes (like Splenda). Harris does a terrific job keeping her recipes accessible by offering plentiful options: among 13 recipes for muffins, she includes Two-Ingredient Muffins, which call for nothing more than a can of pumpkin puree and a boxed chocolate cake mix. Not all recipes are so simple (or rely on pre-made ingredients): Harris's tangy Sourdough Pancakes require a starter, and her cheesecake asks cooks to mix and bake their own crusts, rather than simply crushing cookies. Harris' directions are to-the-point and employ easy-to-find ingredients, but she often fails to describe the finished dish, leaving readers to imagine what the final product should look and smell like.
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Product Details

  • ISBN-13: 9781589807471
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 11/25/2009
  • Pages: 272
  • Sales rank: 1,302,381
  • Product dimensions: 7.20 (w) x 10.10 (h) x 1.20 (d)

Meet the Author

A caterer specializing in pastries, Stacey Harris was training to become a pastry chef at the Bidwell Culinary School in Pittsburgh, Pennsylvania, when she was diagnosed with diabetes. Rather than abandon her pursuits, she began to experiment with dessert recipes to make them more diabetic friendly. A member of the American Diabetes Association, Harris lives in Pittsburgh with her husband.

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Customer Reviews

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( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Posted December 27, 2011

    Not What I Expected at all....

    After reading the overview and expecting some real good recipes from an actual pastry chef I was disappointed after receiving this as a Christmas gift. It had a lot of "Sandra Lee" style recipes. Some using boxed cake mixes and brownie mixes and no real tips on how to cut out sugar or substitute ingredients to cut back on total carb intake. Alot of recipes still had a high total carb content and at least half of it sugars. Wouldn't really recommend this to anyone I know trying to enjoy desserts while cutting out sugars.

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  • Anonymous

    Posted October 15, 2010

    No text was provided for this review.

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