Sweet AlternativeBook - 2005
About 80 per cent of the world's population is, to some extent, lactose intolerant. Wheat and gluten allergies and intolerances are rising, as are allergies to soy, the leading dairy substitute on the market today. Whether you have excluded these ingredients through choice or necessity desserts are the first casualty. Yet this need not be the case. Sweet Alternative shows that desserts are back on the menu. The result of years of research and recipe testing, this book is the first to show how to make professional-looking desserts without using butter, cream and flour. And there's no reason to compromise on taste either as with the help of classic store-bought or homemade ingredients such as praline pastes, candied peels, coffee extracts and excellent quality chocolates, Chef Ariana shows how to make desserts that are delicious and inventive. You'll find caramel made from fructose, deep chocolate muffins made from rice flour, creamy vanilla-studded pastry creams made with rice or almond milk, chewy chocolate chip cookies without gluten, and pancakes made with chestnut flour.
Publisher: London : 2005
Branch Call Number: ANF 641.86 BUND
Characteristics: 192 p. : col. ill. ; 26 cm