Fruit-Sweet and Sugar-Free

Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery
By (author) Janice Feuer
Fruit-Sweet and Sugar-Free
Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery
By (author) Janice Feuer

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Pages : 216

Book Size : 8 x 10

ISBN-13 : 9780892814497

Imprint : Healing Arts Press

On Sale Date : November 01, 1992

Format : Paperback Book

Illustrations : 8 color plates and b&w illustrations throughout

A Cordon Bleu-trained pastry chef transforms traditional bakery favorites into lighter, healthier alternatives.
Description

About Fruit-Sweet and Sugar-Free

A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.

Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll. 

The author provides over 150 recipes for pies, cakes, muffins, breads, and pastries, sweetened only with natural, nationally-available fruit sweetener and prepared using unbleached whole wheat or rice flour and fresh fruits, berries, and nuts.

Many of the recipes have nondairy options and are low in cholesterol. 

Clear directions explain the tips and techniques of professional chefs to guide both the novice and the serious cook to successful results guaranteed to please both the sweet-tooth and healthy conscience in us all 

Table of Contents

Table of content

Fruit-Sweet and Sugar-Free
Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery

Acknowledgments
Introduction
The Ranch Kitchen Restaurant and Bakery * Fruit Juice Concentrates * My Own Story * What's Wrong With Sugar?
1. The Fine Art of Baking
Love * Technique * Temperature * Recipe * Organization Tips * Ingredients * Recommended Equipment
2. Breads, Muffins, and Biscuits
Yeasted...*...and Not: Quick Breads and Muffins
3. Cookies
4. Pies, Tarts, and Pastries
Pies and Tarts * European Fruit Tarts and Tartlets *Puff Pastry * Cream Puff Pastry
5. Specialty Cakes for Every Occasion
The Basic Cakes...*...Made into Masterpieces
6. Fillings, Frostings, Sauces, Glazes, and Garnishes
Index

Author Bio
Pastry Chef at the Ranch Kitchen Bakery in Montana, Janice Feuer was trained at the London Cordon Bleu School of Cookery and the Wilton School of Cake Decorating. She is the author of several cookbooks, including Chocolate Decadence and Sweets for Saints and Sinners
Reviews

Reviews

Book Praise

Book Praise

"This book is a must-have! Janice is a great cook and baker, and she has perfected a wonderful technique for making delicious desserts without sugar."
Maida Heatter

"Janice Feuer, a professional pastry chef for 17 years, has transformed traditional American and French bakery favorites into healthy, sugar-free alternatives without compromising their fine taste, lightness, texture and appearance."
The Joy Gazette

"This innovative cookbook is a dessert lover's delight!"
Living Without, Winter 2002

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