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A new dimension in desserts! Love her explanations of the various kinds of sugars and what kind of nutrients they provide. She also convinced me that she is a bona fide sweet tooth person--no "health food" tasting cardboard cookies for her, so her flavors are truly a treat and most ingredients are easily found. Why did we ever us white processed sugar??
I love this book. Love the pictures and her writing style. I actually had no idea about some of the sugars she talks about and uses in these recipes. I am excited to try new things instead of the regular brown and white sugars in my baked goods!
This has some great recipes and good info on sweeteners. I do not cook with refined sugar, and when we do splurge on something sweet, I make it at home. I have loved everything I've made so far, and I highly recommend this book if you like to cook with alternatives to white sugar. It's one of the best I've found so far.
I have been looking for a book that will help me cut down on sugar when making desserts and cakes. This book has a lot of great ideas on how to do it. I have not made any of the recipes yet, so I don't know how well they will turn out, but if they do, I will be using it a lot.
I have made a few recipes and 2 out of 3 turned out great. I appreciate the swap for less refined sugars. I'm regularly using turbinado now in place of white sugar. The recipes serve fewer people than the original versions. And at times you may be putting forth extra effort with not quite the return. But overall I do like it and look forward to making more recipes.