Download Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (America's Test Kitchen), by America's Test Kitchen
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Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (America's Test Kitchen), by America's Test Kitchen
Download Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (America's Test Kitchen), by America's Test Kitchen
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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Series: America's Test Kitchen
Paperback: 336 pages
Publisher: America's Test Kitchen; 1 edition (August 23, 2016)
Language: English
ISBN-10: 1940352584
ISBN-13: 978-1940352589
Product Dimensions:
7.4 x 0.8 x 9.1 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
101 customer reviews
Amazon Best Sellers Rank:
#69,645 in Books (See Top 100 in Books)
I've been eating a diet low in sugar for about 5 years, and baking has been one of my greatest challenges. Often desserts come out dry and grainy when baked with less sugar, or they rise too much, or not enough. The ATK recipes control for this, and instead of substituting sugar by any other name, they use much less sugar overall, while also offering substitutions for several popular natural sugars (sucanat and coconut sugar, primarily) and without using chemical substitutes such as sugar alcohols or aspartame.The book covers a wide range of breads, cakes, cookies, and other desserts or breakfast items. Each recipe has a color photo and detailed instructions that even novice bakers will be able to follow.If you're looking for a book with recipes for sweet treats using far less sugar, this is the book you want.Update: so far the recipes have been a success! The low(er) sugar cheesecake was a big hit at the office.
I love baking, but do not like all the extra sugar that means consuming, so I tend to reduce the sugar by 1/4 to 1/3 in any recipe that I make. Sometimes the results are good, and sometimes... well, not so good. I am also a big fan of America's Test Kitchen, so naturally when I saw this book I had to buy it. So far I have tried recipes from most of the sections in the book, and for the most part it delivers.The goal of the book is to reduce sugar in their regular recipes by as much as possible, while still having a delicious, satisfying dessert. The first chapter of the book deals with the science behind why this is hard, all of the testing they went through, the tricks they discovered. I would not skip this section, it is important to understand at least a little bit of the science behind baking. One of the most crucial takeaways for me was that honey is not like any other natural sweetener used in the book. Honey is its own separate deal, and so is *not* a good substitute for sugar or maple syrup or other sweeteners.The recipes are laid out much like other ATK recipes, with an explanation at the beginning before getting to the recipe. They hide a lot of tips in these introduction sections, so definitely read them before beginning. Each recipe also includes a before and after sugar count, showing you just how much they were able to cut down the sugar. For many of the recipes, they also include a blurb about substituting the sweetener used in the recipe (usually sucanat) with other sweeteners (coconut sugar or granulated sugar). This is very useful, because I do not have a cheap supply of sucanat or coconut sugar, and unless it's really critical to use sucanat for the success of the recipe, I'd rather not.Okay. So what really matters is how the recipes taste, right? Well here is a list of the recipes I have tried, and my family's opinion of them:* Maple layer cake with maple cream cheese frosting - the cake was moist, plenty sweet, and tasty, though it smelled like pancakes (I guess that makes sense). It used a *lot* of maple syrup, so it wasn't a cheap cake to make. We did not like the frosting. It was gluey and disappointing. I ended up frosting the cake with my usual low-sugar buttercream.* Anise-poppyseed muffins - They were pretty good fresh, but dried out a lot more than regular muffins afterwards. They were only slightly sweet, but my children still enjoyed them and asked me to make them again.* Coconut lime cream pie - This was much more coconut flavored than lime, which was okay, but I was wanting something closer to a key lime pie. The flavor was very mild, almost bland. Also, and this is probably not the recipe's fault, mine didn't set up well. I have never been great at cream pies....* Strawberry chamomile streusel bars - These were delicious. You need to make these.* Maple caramel apples with cinnamon cream - Amazing. Absolutely restaurant quality dessert, I never would have guessed these were low sugar.* Chocolate pudding cake - Deep chocolate flavor, perfectly sweet, amazing texture. Rich and delicious.Bottom line: this is a cookbook well worth owning
Having grown up in Europe, I find many American recipes too sweet for my taste. I would always cut down the amount of sugar the recipe asked for mostly with no ill side effects.I pre-ordered this book purely based on the title - well, mainly the subtitle "Bake all you favorites with 30% to 50% less sugar" and my trust in ATK's recipes. I was thinking I'm getting a book with recipes developed using less regular white sugar which I have no problem with. Instead the recipes use more natural sugar alternatives, like Sucanat, coconut sugar (did you know it comes from a sap of coconut palm flower?), honey or maple syrup.At first glance, the recipes look a little more time consuming as they involve grinding the sugar before using it. I had a bit of an issue when grinding the sugar in the spice grinder for the suggested 1 minute caused the grinder to overheat and sugar got stuck to its walls. I guess I might need to shop for a better spice/coffee grinder?? I also couldn't find Sucanat (which my local store used to carry but it does not anymore).The one recipe I tried prior to writing this review were Coconut Washboard cookies. The recipe uses coconut sugar. It wasn't a complete winner. The texture was a little quite dry though they improved greatly once cooled completely. You definitely need a cup of tea or coffee with these like suggested by the headnote.I still want to try a few more recipes before I make my final decision about this book. Using natural sweeteners is a great concept if the recipes work. Next, I need to locate Sucanat which is their preferred sugar. Update and final rating will be coming in a near future.
Note that these are NOT healthy recopies. These are a collection of many classic sweet recipes which have been modified to use suscant, coconut sugar, honey or maple syrup. The recipes usually list multiple options for which of the dry sweeteners you want to use and the corresponding measurement. ATK has done all research and testing to figure out what works and tastes as good as the original without the processed sugar. I started by making the honey carrot cake with cream cheese frosting. The only sweetener in the entire cake (including frosting) was honey. It was SO good and not one slice went to waste. I can't wait to make more recipes from this book.
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