Book Description
Scrumptious, easy-to-make low-carb breads, pastries, and confections from a chef who is revolutionizing low-carb 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 low-carb treats that, if we use them wisely, will make it that much easier to stick to the low-carb plan for life." –From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb Comfort Food Cookbook In The Low-Carb Baking and Dessert Cookbook, low-carb chef par excellence Ursula Solom–the ingenious chef who is revolutionizing the way the low-carb world cooks–proves that you don’t have to sacrifice the delights of your favorite high-carb treats to live a low-carb lifestyle. From Basic White Bread, Date Bread, Peanut Butter Chocolate Muffins, Honey Spice Cookies, and Macadamia Nut Biscotti to Strawberry Soufflé, Tiramisu, and Praline Truffles, The Low-Carb Baking and Dessert Cookbook is packed with more than 200 easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your high-carb cravings while helping you slim down, shape up, and realize all the benefits of low-carb living.
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From the Inside Flap
Over the last few years, low-carb dieting has become hugely popular and successful, with low-carb diet books perennially perched atop bestseller lists. But how do you cut out the flour and sugar and still satisfy your cravings for breads and desserts? Low-carb packaged foods are now proliferating on supermarket shelves. They may not include high-carb flour and sugar, but not many of the low-carb foods you can buy at the supermarket resemble the foods they are meant to replace–a lot of them just don’t taste satisfying. Now, this one-of-a-kind low-carb cookbook delivers the answers by showing you how to create low-carb breads and desserts as good as– and often even better than–the high-carb ones. So enjoy! 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 all the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to low-carb eating. With Drs. Mary Dan and Michael Eades of Protein Power fame, Ursula Solom cowrote the hugely successful Low-Carb Comfort Food Cookbook. Now, in The Low-Carb Baking and Dessert Cookbook, she presents more than 200 all-new recipes for great-tasting low-carb baked goods and desserts–raised breads, gluten-free quick breads, muffins, cookies, bars, cakes, pies, puddings, soufflés, custards, crepes, mousses, ice creams, candies, and more. From Sourdough Bread, Banana Coconut Muffins, and Vanilla Cookies to Boston Cream Pie, Devil’s Food Cake, and Strawberry Sherbet, The Low-Carb Baking and Dessert Cookbook is packed with tasty treats and decadent sweets that will satisfy your cravings while helping you realize all the benefits of low-carb living–including keeping the pounds off. How about Cheese Bread Sticks, Glazed Scones, Coconut Coffeecake, Chiffon Cake, Amaretto Cheesecake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, or White Walnut Fudge? You’ll find recipes for them all in this amazing book. Each recipe features complete step-by-step instructions, including recommendations on where to buy your ingredients and all the nutrition information required to make your cooking and eating decisions, including protein and carbohydrate grams. Your whole family will love these recipes! Let The Low-Carb Baking and Dessert Cookbook help you rediscover the joys of eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy low-carb lifestyle.
From the Back Cover
Scrumptious, easy-to-make low-carb breads, pastries, and confections from a chef who is revolutionizing low-carb 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 low-carb treats that, if we use them wisely, will make it that much easier to stick to the low-carb plan for life." –From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb Comfort Food Cookbook In The Low-Carb Baking and Dessert Cookbook, low-carb chef par excellence Ursula Solom–the ingenious chef who is revolutionizing the way the low-carb world cooks–proves that you don’t have to sacrifice the delights of your favorite high-carb treats to live a low-carb lifestyle. From Basic White Bread, Date Bread, Peanut Butter Chocolate Muffins, Honey Spice Cookies, and Macadamia Nut Biscotti to Strawberry Soufflé, Tiramisu, and Praline Truffles, The Low-Carb Baking and Dessert Cookbook is packed with more than 200 easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your high-carb cravings while helping you slim down, shape up, and realize all the benefits of low-carb living.
About the Author
URSULA SOLOM is a chef who lost weight and regained her health by following the low-carb plan devised by Drs. Mary Dan and Michael Eades. Her ingenious methods for cooking previously forbidden foods in a truly low-carb way are revolutionizing the healthy cooking world. She is the coauthor, with the Eades, of the bestselling Low-Carb Comfort Food Cookbook.
Low-Carb Baking and Dessert Cookbook FROM THE PUBLISHER
Over the last few years, low-carb dieting has become hugely popular and successful, with low-carb diet books perennially perched atop bestseller lists. But how do you cut out the flour and sugar and still satisfy your cravings for breads and desserts? Low-carb packaged foods are now proliferating on supermarket shelves. They may not include high-carb flour and sugar, but not many of the low-carb foods you can buy at the supermarket resemble the foods they are meant to replace-a lot of them just don't taste satisfying. Now, this one-of-a-kind low-carb cookbook delivers the answers by showing you how to create low-carb breads and desserts as good as-and often even better than-the high-carb ones. So enjoy!
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 all the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to low-carb eating.
With Drs. Mary Dan and Michael Eades of Protein Power fame, Ursula Solom cowrote the hugely successful Low-Carb Comfort Food Cookbook. Now, in The Low-Carb Baking and Dessert Cookbook, she presents more than 200 all-new recipes for great-tasting low-carb baked goods and desserts-raised breads, gluten-free quick breads, muffins, cookies, bars, cakes, pies, puddings, souffles, custards, crepes, mousses, ice creams, candies, and more. From Sourdough Bread, Banana Coconut Muffins, and Vanilla Cookies to Boston Cream Pie, Devil's Food Cake, and Strawberry Sherbet, The Low-Carb Baking and Dessert Cookbook is packed with tasty treats and decadent sweets that will satisfy your cravings while helping you realize all the benefits of low-carb living-including keeping the pounds off. How about Cheese Bread Sticks, Glazed Scones, Coconut Coffeecake, Chiffon Cake, Amaretto Cheesecake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, or White Walnut Fudge? You'll find recipes for them all in this amazing book. Each recipe features complete step-by-step instructions, including recommendations on where to buy your ingredients and all the nutrition information required to make your cooking and eating decisions, including protein and carbohydrate grams. Your whole family will love these recipes! Let The Low-Carb Baking and Dessert Cookbook help you rediscover the joys of eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy low-carb lifestyle.
FROM THE CRITICS
Library Journal
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. Copyright 2004 Reed Business Information.
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