Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar

by America's Test Kitchen (Editor)

Overview

In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar.      

White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.

Product Details

ISBN-13:	9781940352589
Publisher:	America's Test Kitchen
Publication date:	08/23/2016
Pages:	336
Sales rank:	186,708
Product dimensions:	7.40(w) x 9.10(h) x 0.90(d)

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Editorial Reviews

07/18/2016
The Massachusetts-based America’s Test Kitchen, home to Cook’s Illustrated and Cook’s Country magazines, is the experienced culinary force behind this guide to baking with less sugar. Prep for home bakers include essential information such as a substitution chart and a breakdown of the science of sugar. The “outs,” sweeteners that didn’t make the cut, include brown rice syrup and agave nectar (with the deciding factors being inconsistent flavor profiles and lack of flavor). Tempting baked goods include an apple-cinnamon Danish sweetened with coconut sugar and preserves; chocolate chip cookies made with sucanat; and a maple layer cake full of syrup. The refreshing raspberry sorbet relies on the fruit itself for sweetness. Step-by-step photos walk readers through techniques such as baking a pie and rolling out scones. For those who want to indulge without overdoing, these 120 recipes are a great starting point. (Aug.)

Publishers Weekly