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Scrumptious, easy-to-make breads, pastries, and confections from a chef who is revolutionizing carb-smart cooking and eating

"Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they're delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life."
--From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb CookwoRx Cookbook and Staying Power

Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh-baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to carb-conscious eating.

From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil's Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low-Carb Baking and Dessert Cookbook is filled with more than 200 all-new, easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb-controlled living--including keeping the pounds off. Each recipe features step-by-step instructions and complete nutrition information. Your whole family will love these recipes--and you'll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.

Tabla de contenidos provista por Syndetics

• Foreword(p. vii)
• Acknowledgments(p. ix)
• Introduction(p. 1)
• 1 The Low-Carb Kitchen Manual(p. 5)
• 2 Minutes to Raised Breads(p. 19)
• 3 Quick Breads, Muffins, Scones, and Coffee Cakes(p. 51)
• 4 Cookies and Bars(p. 97)
• 5 Cakes and Pies(p. 141)
• 6 Puddings, Custards, Ice Creams, Jams, and Sauces(p. 209)
• 7 Chocolates and Candies(p. 255)
• Sources(p. 283)
• Index(p. 287)

Reseñas proporcionadas por Syndetics

Library Journal Review

Despite the recent glut of low-carb cookbooks, few have focused only on baking and desserts, so this title might fill a special niche. However, not surprisingly, low-carb baking is not particularly easy. Solom, coauthor with Mary Dan Eades and Michael Eades of The Low-Carb Comfort Food Cookbook, uses a variety of special ingredients to adapt baked goods to a low-carb program, from soy protein powder and almond meal to vital wheat gluten, sugar-free chocolate, and xylitol, an expensive "sugar alcohol" that, Solom notes, may have undesirable side effects. Many of the recipes have lengthy ingredients lists, and while some of them may be healthful, they don't have much appeal as a sweet treat (Soy Grit Cookies, anyone?). Unlike those with wheat allergies and the like who must monitor their diets carefully or suffer often severe consequences, most Atkins fans may not want to spend hours in the kitchen making breads and desserts when low-carb baked goods are increasingly available in supermarkets. For special collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Notas de autor provistas por Syndetics

Ursula Solom is a chef