Enlightened Cakes: More Than 100 Decadently Light Layer Cakes, Bundt Cakes, Cupcakes, Cheesecakes, Tea Cakes, and More, All with Less Fat and Fewer Calories
Author: Camilla V Saulsbury
If you have had a lifelong love affair with cake, Enlightened Cakes is for you. It contains a cake for every occasion. Triple-Tiered Chocolate Fudge Cake and Dulce de Leche Layer Cake are wonderful and just right for the perfect birthday. For a fuss-free cake for afternoon coffee with friends, Cardamom-Scented Citrus Loaf or One-Bowl Chocolate Buttermilk Cake will do the trick (and can be mixed, assembled, and in the oven in less than ten minutes). More than a dozen choices are included for the winter holidays, and autumn refreshments abound too, including the spicy and oh-so-moist Pumpkin Cranberry Cake (only 6 grams of fat per serving). For summer occasions try Fresh Blackberry Shortcakes with Brown Sugar Biscuits or Peaches and Cream Cupcakes, both unforgettable confections for a Fourth of July gathering.
These cakes are not hard to make. The recipes are straightforward, the ingredients commonly available, and the techniques geared toward the home baker. All have been field tested, which means all of them work. And all follow well-recognized "enlightened" guidelines for healthy eating, including no more than 10 grams of fat per serving, utilization of healthy fats and oils, and incorporation of whole grains when possible. A nutritional analysis is included with every recipe, listing a breakdown of calories, protein, fat, saturated fat, carbohydrates, sodium, and cholesterol per serving. Enlightened Cakes is the second volume in the Enlightened Cooking series.
Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, and Soy Cookbook
Author: Nicolette M Dumk
Over 200 family-tested recipes designed to meet many types of dietary needs.
Library Journal
This book asks and answers the questions, ``How, then, can we live?'' Not only do folks with multiple allergies have to avoid completely many common foods that are the basis of our national diet, they also must rotate other foods or food families, eating them just once or twice a week. Dumke provides recipes for a variety of foods, including desserts, ice cream, pizza, and other popular delights that allergy patients must give up. Many of the recipes, such as the ones for no-yeast bread, pizza crust, and teething biscuits, offer variations based on alternate flours. The book is enhanced by several indexes and tables. Food-family tables for all common plant and animal foods are indexed; there is a complete allergen avoidance index; an index to recipes by grains and alternatives; and a general index. This is a valuable addition to cookery collections and health collections and a helpful reference tool as well.-- Carol Cubberly, Univ. of Southern Mississippi, Hattiesburg
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