Baking with Less Sugar

Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar

Joanne Chang (Autor)

Buch | Hardcover

224 Seiten

2015
Chronicle Books (Verlag)
978-1-4521-3300-3 (ISBN)

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Trust Joanne Chang— darling author of the bestselling Flour and a Harvard maths major to boot—to come up with this winning formula: Minus the sugar equals plus the flavour.

Trust Joanne Chang—author of the bestselling Flour and a Harvard maths major to boot—to come up with this winning formula: Minus the sugar equals plus the flavour. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar.
Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.

Joanne Chang is the owner and pastry chef at Flour Bakery + Cafe, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She is the author of Flour and Flour, Too. Joseph De Leo is a food photographer based in New York.

Erscheint lt. Verlag	7.4.2015
Illustrationen	Joseph De Leo
Zusatzinfo	34 colour photos
Verlagsort	San Francisco
Sprache	englisch
Maße	197 x 236 mm
Gewicht	790 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-4521-3300-X / 145213300X
ISBN-13	978-1-4521-3300-3 / 9781452133003
Zustand	Neuware