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Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day Kindle Edition
"Delicious recipes. Jennifer and Anisha have just the right idea on how to reduce unnecessary sugar from our diets, and more importantly, our kids' diets."
--TRACY, DANA, LORI, and CORKY POLLAN, authors of the New York Times bestselling Mostly Plants and the award-winning The Pollan Family Table "So many delicious, kid-friendly ideas for breakfast, lunch, and dinner. I can't wait to dive into these recipes."
--ELYSE KOPECKY, New York Times bestselling author of Run Fast. Eat Slow. and Run Fast. Cook Fast. Eat Slow. "Breaks down all the sugar myths and inspires you to cook decadent recipes that include tons of flavor and fun!"
--CATHERINE McCORD, Founder, Weelicious "This book hits the sweet-spot perfectly with mouthwatering recipes that reduce added sugars naturally, without going to the unnecessary extreme of eliminating them completely. It proves you can have both taste and healthfulness in every sumptuous bite."
--ELLIE KRIEGER, RD nutritionist, cookbook author and TV personality "For those concerned about sugar [Half the Sugar, All the Love] is a great tool" - MARK BITTMAN
--This text refers to the paperback edition.
About the Author
Dr. Anisha I. Patel is an Associate Professor in the Division of General Pediatrics at Stanford University and an affiliate faculty member at the Philip R. Lee Institute for Health Policy Studies at the University of California, San Francisco. Dr. Patel's research focuses on child health promotion, including helping children grow up at a healthy weight. She has published extensively in this area and has maintained a steady track record of funding from foundations and federal agencies. She has presented her research to local, national, and international audiences, and she has been recognised for her work to inform policies with awards from the American Academy of Pediatrics and the University of North Carolina, Chapel Hill School of Public Health. --This text refers to the paperback edition.
- ASIN : B07NMMQ5G6
- Publisher : Workman Publishing Company; Illustrated edition (24 December 2019)
- Language : English
- File size : 36796 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 343 pages
- Best Sellers Rank: 915,729 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Top review from Australia
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I had high hopes for ‘Half the Sugar, All the Love’ covering one cooking bug bear of mine, and I wasn’t disappointed. Sugar is sugar. Be it raw honey, maple syrup, refined caster sugar or an apple… Sugar is sugar. And was happy that the introduction clearly covered this and explained in a way I hope any level of foodie would understand. I mean… there were a few sections in the introduction I would have liked statements backed up with cited references, but that could just be me and my love of cited references to back up strong statements.
But I did really enjoy the open honesty in the introduction of ‘Half the Sugar, All the Love’ when it came to sugar… as a pet peeve of mine are cook books and recipes that call themselves “sugar free” while containing honey, maple syrup, etc. Because of this honesty, I was keen to read the recipes. However, I highly recommend everyone read the introduction before skipping straight to the recipes. A lot of time and good information went into it, and I feel the book is nowhere near as good if you don’t read it.
And here’s a moment for my own honesty… I didn’t get around to reading all of ‘Half the Sugar, All the Love’ until it was about to expire. Totally my fault. But it does mean I only skimmed through the recipes and looked more at the measurements, formatting, ingredients, etc than I did the actual recipes. I mean, they LOOKED good, but with all my other food intolerances and issues, I’d still have to modify most of the ones I saw. Saying that, though, I did love how it wasn’t just a baking cook book. There are hidden sugars in any meal, sweet or savoury, and it was good to see a wide range of them covered in ‘Half the Sugar, All the Love’. It is a book full of recipes that ensure you do not go over your DAILY recommended sugar intake, not just recipes on how to cut down sugar per dish or meal.
As to formatting and layout… I can’t say I was a fan. It did seem a little all over the place as to where the ingredients were listed – sometimes on the left, sometimes on the right. But the instructions were clear and precise; the pictures were beautiful and detailed. Plus the recipes weren’t in that annoying “step by step” spoon fed manner some books seem to prefer. Plus there are some good conversion tables to ensure ‘Half the Sugar, All the Love’ is both metric and imperial friendly.
Would I recommend this book to others?
You know, I think I would. Yes – as with most cook books – there was a limited amount of recipes I would personally try, but that is just me and all my stupid food issues. We all need to look at what we eat and take more control over the amount of sugar we consume… and honestly, ‘Half the Sugar, All the Love’ appears to be a great book to help people to do this. No fads, no gimmicks, no “out there” misinformation. Just the facts… and some tasty recipes for the whole family.
Would I buy this book for myself?
I am very tempted to. Yes I am restricted on my recipe choices thanks to all the things I CAN’T eat… but I know how to adapt and there was enough in ‘Half the Sugar, All the Love’ to make me want to at least get a longer, better look before I give a solid yes or no to wanting to own it. I do admit that I will be looking both authors up online to see if there is a corresponding website or blog to follow more of the recipes and sugar cutting advice. So, to me, that means they’re recipes that are worth my time, and maybe even money (if I decide to buy my own copy). ;-)
In summary: A cook book that is well worth a read. Not a fake “no sugar” book, one that honestly is here to help us enjoy tasty foods with less sugar.
Top reviews from other countries
Reviewed in the United States on 28 December 2019
One thing I wish is that all type 2 diabetics could attend, free of charge, Certified Diabetic Education classes. The free of charge part is not available to anyone in the US.
What does this have to do with this book? The first part of this book contains the vital information taught in the first Certified Diabetes Education class (my health insurance cut me off after I attended two classes, they would not pay, the CDE org I was attending did not want me to pay myself because the classes are very expensive).
This book contains vital information that anyone with T2 diabetes or anyone with family members with T2 diabetes needs to know. Just for that alone, buy this book and read all the first part. It will not take long too read the first part, but the information is vital. Just that part of the book alone is absolutely worth the cost of the book.
Lastly, everyone should have their insulin levels checked. It should be a standard part of an annual check up. Glucose is checked but not insulin. If you are in your 20s have your insulin checked; insist on it. It will tell you if you need to change your eating habits immediately to live a long healthy life.
This is a book that everyone should pay attention to, even if you are not a T2 diabetic. Most books on T2 diabetes are just too long and too wordy. This book is short in comparison, quite pithy. Highly recommended.
My kids and I started experimenting with the desserts. OMG! The Pecan Pie Bars are my favorite. I could eat the entire pan by myself. And perhaps I have, but I'm not telling. My son makes the Apple Crisp recipe every week for breakfast. The crumb topping works for any fruit, so we mix it up with berries and cherries too. The banana bread is A-MAZING. I normally don't love banana bread, but this recipe has made me a fan. The dessert recipes are easy enough that my 11 year old makes all of them my himself now.
I'm gluten free, and I didn't have a problem adapting the recipes when needed. I either use GF flour or nut flour, and all the recipes have turned out well.
The dessert recipes were so solid that I've been branching out to meals. The Shrimp Pad Thai and Chinese Lettuce Cups are my current favorite, but they've all been delicious. Honestly, I'm impressed.