Sweet and Natural PDF Download

Author: Meredith McCarty
Publisher: Macmillan
ISBN: 9780312267827
Category : Cooking
Languages : en
Pages : 284

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Book Description
Presents recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are made without sugar, eggs, butter, or milk.

Author: Robin Asbell
Publisher: Chronicle Books
ISBN: 1452103011
Category : Cooking
Languages : en
Pages : 211

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Book Description
From cookies and brownies to cakes and pies, Asbell proves that nothing is lost when choosing to forgo dairy. She provides indulgent recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients. Vegan never tasted so sweet!

Author: Mani Niall
Publisher: Chronicle Books
ISBN: 9780811810494
Category : Cooking
Languages : en
Pages : 0

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Book Description
Mani Niall's delicious and healthful delicacies will satisfy everyone's craving for goodies, from health-conscious bakers to dessert hedonists. The owner of the celebrated Mani's Bakery in Southern California, Niall has spent years perfecting his technique of baking with no refined sugar--without compromising on flavor. His Sweet and Natural Baking offers 65 recipes for such delights as creamy cheesecake, chewy brownies, magnificent muffins, tangy tarts, and even rich truffles, all made using familiar baking methods. Nothing lifts the spirits like a homemade treat -- and if it's made with wholesome ingredients, it tastes all the sweeter.

Author: Karen E. Barkie
Publisher: Macmillan
ISBN: 9780312780661
Category : Cooking
Languages : en
Pages : 180

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Book Description
Karen Barkie has created over 200 imaginative and easy-to-follow recipes for cakes, pies, cookies, breads, sherberts, custards, and much more sweetened with a variety of fruit and fruit juices-and without one spoonful of sugar. Complete with charts listing the caloric and nutritional values of fruit and fruit juices, tips on baking with a dozen different flours, and instructions for creating hundreds of toppings and fruit combinations.--P. [4] of cover.

Author: Ram Snehi Dwivedi
Publisher: Springer Nature
ISBN: 9813363509
Category : Science
Languages : en
Pages : 792

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Book Description
This book compiles the latest information on different kinds of natural, plant-based super sweeteners. A book on alternative, natural super sweeteners is extremely timely and useful, especially, in light of the decreasing cultivable area, ever increasing demand for sucrose, and the well identified ills of sugar consumption. Every year more than 5.0 million people die due to diabetes and diabetes-associated diseases like cardiovascular, kidney disorder, liver cancer etc. This book describes the use of non-saccharide super sweet principles to counter such maladies. The readers will get an in-depth understanding of different kinds of sweeteners, molecular basis of sweetness, their general classification, plant source with photo-plates etc. The chapters explain different kinds of super-sweet principles. This book emphasizes on the propagation, cultivation and conservation of NSSS plants (NSSSP) and extraction of super sweet principles and granting of generally recognised as safe (GRAS) certificate to sweeteners. The concluding chapter describes the eco-physiological difference between saccharide super sweet and non saccharide sweet plants. The book also describes commercial production of selected potential Natural Super Sweeteners. This book will be of great interest to researchers, extension workers as well as postgraduate students in Food science nutrition, ayurveda, plant physiology, Unani, naturopathy, biochemistry and plant breeding. It would also be of interest to industry stakeholders in sweetener industry and alternative sweetener manufactures.

Author: Brian Levy
Publisher: Penguin
ISBN: 0593330463
Category : Cooking
Languages : en
Pages : 289

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Book Description
ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats Groundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France. Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences. In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.

Author: Laurel Gallucci
Publisher: Clarkson Potter
ISBN: 1524761451
Category : Cooking
Languages : en
Pages : 258

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Book Description
From LA's trendy bakery comes the new definitive grain-free baking book that makes eating paleo, gluten-free, and dairy-free diets a lot sweeter for home bakers. From the beginning, Sweet Laurel has been about making sweet things simple. The recipes here are indulgent yet healthful. They use just a few quality ingredients to create delicious desserts that benefit your body; all of these treats are paleo, and many are vegan and raw. From Matcha Sandwich Cookies to Salted Lemon Meringue Pie to Classic German Chocolate Cake, these treats are at once uncomplicated, beautiful, and satisfying, made only with wholesome ingredients such as almonds, coconut, cacao, and dates. Here, too, are basic staple recipes to keep with you, like grain-free vanilla extract and vegan caramel, and fancy finishes, like paleo sprinkles and dairy-free ice cream. Whether you’re looking for simpler recipes, seeking a better approach to dessert, or struggling with an allergy that has prevented you from enjoying sweets, Sweet Laurel will change the way you bake.

Author: Raphael Ikan
Publisher: World Scientific
ISBN: 9812790780
Category : Science
Languages : en
Pages : 625

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Book Description
Labor is the most important of the three traditional factors of production (land, labor and capital), accounting for some 75 per cent of the GDP. It is therefore important to focus on issues of labor economics. In this book the approach taken will be that of the free market philosophy of libertarianism, the perspective that allows the maximum of freedom, consistent with the responsibility of all to respect the equal rights of all others. The position of this book on unions is unique outside of the libertarian movement, and this is indicative of its analysis of several other issues, such as minimum wages. For scholars on the left, it is almost true that unions can do no wrong (for Marxists, they do not do enough, but that is another story). Their role is to raise wages for the workingman, and this task is almost unstintingly applauded. Conservatives, on the other hand, oppose unions root and branch (except for their support of foreign wars, which is also another story). To this end they support a welter of regulations, designed to reduce their power: limitations of check offs, forced secret ballots, etc. For libertarians, the analysis depends, intimately, on whether or not these are voluntary organizations. If they are, there is no more justification for imposing secret ballots on them than to do so for the chess or garden club. If they are not, they should not be weakened by restrictions, but, rather, banned, and their leaders imprisoned.

Author: Kyra Bussanich
Publisher:
ISBN: 1607743604
Category : Cooking
Languages : en
Pages : 146

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Book Description
When Bussanich realized she had to go gluten-free, she mourned the toasty morning muffins, moist birthday cakes, and fruity crumbles she thought she'd have to give up. She used trial and error to recreate her favorite treats-- sans gluten. Her Portland bakery, Crave Bake Shop, proved that gluten-free can taste just as good as the original.

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352584
Category : Cooking
Languages : en
Pages : 321

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Book Description
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.