The Diabetic Pastry Chef

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Hardcover, Pelican Publishing Company, 2009, ISBN13 9781589807471, ISBN10 1589807472
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Hardcover, Pelican Publishing Company, 2009, ISBN13 9781589807471, ISBN10 1589807472

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Hardcover, Pelican Publishing Company, 2009, ISBN13 9781589807471, ISBN10 1589807472

"In The Diabetic Pastry Chef, Stacey Harris proves what I have been saying for years. You can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes." --Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies For the more than twenty million Americans who have diabetes, decadent desserts and other sweet luxuries are no longer off limits. Using a number of substitution techniques to lower the carbohydrate and calorie counts in her recipes, pastry chef and diabetic Stacey Harris has transformed more than two hundred desserts into delicious, diabetic-friendly delights. Now diabetics can enjoy Pineapple Upside-Down Cake, Chocolate Truffle Cookies, Lemon Meringue Cake, Blueberry Tartlets, Potato Chip Cookies, Cream Cheese Cupcakes, Coffee Bread Pudding, Strawberry Panna Cotta, and hundreds of other formerly forbidden treats. By using blended flours, such as almond, oat, and soy flours; a combination of sugar and sugar substitutes including agave nectar and Splenda; reduced milk carbohydrates; and no trans fats, every diabetic and home baker will be able to enjoy these high-flavor, low-carb indulgences. Organized by type of dish--breakfast and brunch, sourdough and starters, tea and yeast breads, cakes and tortes, cookies and bars, pies and tarts, and puddings--this substantial cookbook also includes information on diabetes and teaches readers the basics of recipe modification. A full chapter describing store-bought and homemade flour options, followed by a thorough discussion of the basics of sugar and sugar substitutes, will prove invaluable to any baker. Carbohydrate and calorie counts accompany each recipe for easy reference, and a net carb counter tops off this exceptional guide to creating irresistible low-carb and low-calorie desserts.

Specifications

Number of Pages: 272
Number in Series: 1
Original Languages: English
Author: Harris, Stacey
Publisher: Pelican Pub Co Inc
Publication Date: January, 2010
ISBN-13: 9781589807471
Digital Video Formats: Hardcover
Assembled Product Dimensions (L x W x H): 7.50 x 10.51 x 1.25 IN
ISBN-10: 1589807472
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