Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar

by Joanne Chang, Joseph De Leo (Photographer)

Overview

Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour.
 
Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-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 feature minimal refined sugar. More than forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.

Product Details

ISBN-13:	9781452139609
Publisher:	Chronicle Books
Publication date:	06/22/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
Sales rank:	374,513
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

Joanne Chang is the pastry chef-owner of Flour Bakery + Café in Boston.
Joseph De Leo is a food photographer based in New York.

Editorial Reviews

"Let's kick sugar to the side and dig deeper into our kitchens and cupboards to discover other balancing acts and sweeteners that challenge what can really embolden a recipe. What results is a deeper connection, a more compelling depth of flavor, and complex baked goods and desserts that are all the more irresistible as the absence of sugar makes way for more flavors to come forward-exactly what Joanne does best." - Christina Tosi, author of Momofuku Milk Bar

"Let's kick sugar to the side and dig deeper into our kitchens and cupboards to discover other balancing acts and sweeteners that challenge what can really embolden a recipe. What results is a deeper connection, a more compelling depth of flavor, and complex baked goods and desserts that are all the more irresistible as the absence of sugar makes way for more flavors to come forward-exactly what Joanne does best." - Christina Tosi, author of Momofuku Milk Bar

"Let's kick sugar to the side and dig deeper into our kitchens and cupboards to discover other balancing acts and sweeteners that challenge what can really embolden a recipe. What results is a deeper connection, a more compelling depth of flavor, and complex baked goods and desserts that are all the more irresistible as the absence of sugar makes way for more flavors to come forward-exactly what Joanne does best." - Christina Tosi, author of Momofuku Milk Bar

From the Publisher