"This book is designed for people who like to, or who need to, customize their baking. You customize these recipes, by choosing the ingredients you want to use – the kind of flour you want, the kind of liquid you want, the fat you want – from a wide array of ingredient options:
FLOURS – barley · bean · buckwheat · chickpea · kamut · millet · oat · quinoa · brown rice · white rice · rye · spelt · wheat · whole wheat
EGGS – chicken · game bird (quail, partridge, pheasant, etc.) · turkey · puree-as-substitute
LIQUIDS – beverage (grain, nut, seed, soy) · fruit juice · milk (cow's, goat's) · water
SWEETENERS – frozen juice concentrate · honey · fancy molasses · sugar (beet, cane, fructose, maple) · syrup (apple, cane, corn, date, golden, maple, sugar beet)
FATS – butter (cow's, goat's) · oil (canola, corn, olive, rice, safflower, sesame, sunflower)
PUREES – commercial applesauce · banana · cooked apple, squash, sweet potato
THICKENERS – agar agar · guar gum · xanthan gum · starch (corn, tapioca) · psyllium seed husk powder
ACIDIC AGENTS – unbuffered ascorbic acid crystals · acidic fruit juice · vinegar.
The recipes have a special format, that allows you to use these ingredients to make customized baking.
•For every baking item (Crepes, Pastry, etc.), there is a BASE recipe for EACH of the 14 flours.
•All the baking items have either one or two sets of these base recipes. Some items have 14 recipes that do not use eggs (such as Baltimore Cake), some items have 14 recipes that do use eggs (Crepes), and some have both 14 egg-free and 14 egg-containing recipes (such as Waffles and Snacking Cake).
•To prepare a recipe: you simply choose one flour/ base recipe (either the egg-containing version or the egg-free version), then select the remaining ingredients (the sweetener, liquid, fat, thickeners, etc.) as suits your needs, and use the ingredients in the amount indicated.
•All the base recipes take modern health concerns, and the dietetic requirements of certain illnesses, into account. Therefore they use a reduced amount of salt, fat, and sweetener. In some, the use is optional.
As a result of this format, these recipes can be of help to a variety of people: food professionals (chefs, dieticians, caterers, etc.); hobby cooks; vegetarians, athletes; those operating inns, spas, clinics, cruises, B&B's; and certainly those dealing with cancer, food allergies/intolerances, diabetes, high cholesterol, celiac disease, inflammatory bowel disease, metabolic disorders, kidney disease, AIDS; or who are post-surgical, over- or underweight, or convalescing, etc."
