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Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management Paperback – Bargain Price, January 26, 2010

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About the Author

Victor Kline is a world-renowned pastry chef. He has held top positions in several major five-star hotels, including the Hilton Resort Orlando and Walt Disney’s Grand Floridian Resort and Spa.
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Product Details

  • Series: Cooking Well
  • Paperback: 176 pages
  • Publisher: Hatherleigh Press; 1 edition (January 26, 2010)
  • Language: English
  • ISBN-10: 1578263255
  • ASIN: B00FY60R4Y
  • Product Dimensions: 6 x 0.4 x 9 inches
  • Shipping Weight: 8.8 ounces
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #5,181,464 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

24 of 25 people found the following review helpful By C. Kidd on April 1, 2010
Format: Paperback
Since my Mom and Mother-in-Law both own this book I was very concerned over the negative review....until I did my homework. Being apprehensive over the carb count I did an estimate on random recipes in the book like the Raspberry Wafer Cookies (mmm) on [...] and I found my rough est. results to be quite reasonable to the book. I found ONE recipe that features a cup of sliced bananas. And as far as "low-carb"...yup, I'd consider 24g/C Splenda (recipe only calls for ½C) compared to 192g/C of sugar is pretty significantly low-carb in my book.

The author mentions several artificial sweetener conversions...not just Splenda. He also mentions the maltodextrin filler on pg. xiii in his book and, yes, you can buy "straight" Splenda...it's called liquid Splenda. ([...]) Also, the packets contain less "filler" (maltodextrin) than the bulk as well as Splenda with fiber. If you're counting every mico-gram of carbs there are options to bulk Splenda. I also found that the FDA has approved Splenda for diabetics on [...] in the diabetes section. So that being said, I'm very glad my family has a healthy, as well as a yummy, delicious, alternative to making high fat/high carb desserts. My homework is done!
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9 of 9 people found the following review helpful By Midwest Book Review on July 10, 2010
Format: Paperback
One of the great culinary dilemmas facing dieters and diabetics is the question of appropriate desserts. Enter pastry chef Victor Kline's "Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management", a 176-page cookbook compendium showcasing more than one hundred step-by-step, 'kitchen cook friendly' dessert recipes specifically appropriate for diabetics and dieters. The delectable dishes range from Almond Delight Spritz Cookies; Blueberry Muffins; Low-Carb Cinnamon Buns; and Chocolate Peanut Butter Cake; to Bake-Free Cherry Cheesecake; Pumpkin Pie Dessert Cups; Vanilla Praline Pecan Torte; and Banana Mousse Supreme. Of special note is an entire chapter devoted to toppings and frostings! From ice cream and other frozen treats, to fudge, chocolate, and candy delights, "Cooking Well: Low-Carb Sugar-Free Desserts: Over 100 Recipes for Healthy Living, Diabetes, and Weight Management" will prove to be an enduringly popular addition to the cookbook shelves of anyone having to deal with diabetes and weight management issues.
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9 of 9 people found the following review helpful By L. Klein on April 25, 2010
Format: Paperback
I received this book as a gift, and it was one of the best presents I ever got!
Love the recipes, and the "easy to put together" cooking. You want to use it, and then "just spin through" to see what else you can find.

PS - No relation to the author!
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17 of 23 people found the following review helpful By Topkat2 on March 29, 2010
Format: Paperback Verified Purchase
I bought this book because the author had been a pastry chef, and I figured he would know how to make desserts taste good. He may well know that, but he doesn't know ANYTHING about nutrition. Although he includes carb-counts for every recipe, I think he must have pulled them out of thin air, as they bear no relation whatsoever to the actual number of grams of carbohydrate in the recipe in question. Furthermore, to call these recipes "low-carb" is ludicrous: No recipe that features a cup of sliced banana (31 grams of carbs) per serving, plus sweetener, etc., is a good idea for diabetics or dieters or anyone who is trying to limit carbohydrates. Finally, Mr. Kline appears to believe that both Splenda and (astonishingly) the Splenda-sugar mix that is currently on the market, are free of carbohydrates. Sure, Splenda itself is carb-free. But you can't buy straight Splenda; the company markets it mixed with maltodextrin, so that it will measure like sugar, and that gives it a carb count of roughly 24 grams per cup. When a recipe calls for 3/4 of a cup of the stuff -- to serve two -- those babies are going to add up quick. As for the Splenda-sugar combo, hello? What part of "sugar" do you not understand?

This book is useless and a cheat. For Mr. Kline's sake, I hope he's not relying on these recipes (and his own seriously flawed information) to try to improve his health.
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2 of 2 people found the following review helpful By dianah on March 16, 2012
Format: Paperback Verified Purchase
Love this book!!! I wish he had more. every recipe I have tried both myself and my husband have liked.
I love that I can have desserts again.
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1 of 1 people found the following review helpful By xxxx on March 11, 2013
Format: Paperback
I have created a few of the recipes in this book and as a family we have enjoyed them. As I am the only one in my family that has to watch their sugar intake (officially)it great to be able to find recipes that are lower in carbs and sugars that my dessert loving husband loves.

The only proviso I have about the book, are the amounts for the listed ingredients. The type set is very cheap and therefore, can be confusing.

With our favourite recipe, blueberry muffins, I have reduced the butter to ½ cup and the sweetener to 1 cup. With 1½ cups of butter, they are too greasy and with 1½ cups of sweetener, they are too sweet for my taste. I find in general too much fat and too much sweetener is used throughout the book and the amounts need to be adjusted to personal taste. This is an occasional treat as I find using sweeteners too often is bad my stomach (has a laxative effect) but again that is a personal thing.
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Format: Paperback Verified Purchase
The ingredients for the Lemon Meringue Bars on pg 20 for
the Lemon Juice it calls for 1 cup and Lemon Extract it calls for 1/4 cup!!!
i tried this recipe for a friend who's a diabetic and followed the recipe
just to see what would happen. The recipe calls for Almond Flour that's
ground up almonds, there is no thickener in this recipe.
What a disaster!! Way too much lemon extract! Too much Lemon Juice!
The 3 cups of butter separated from the lemon juice and the almond flour.
The Meringue turned out well though, would of been better just to make
the topping for another sugar free cake.
I can only say that the large amounts of lemon juice and lemon extract must
of be a misprint. So I graded this recipe with a big F!
The Chocolate Chip Recipe on page 2 were good, had a great flavor. So I
gave them a B, because they are really fragile after cooling on the pan for
10 minutes, expected them to stay together better.
The Chocolate Cake Supreme was exceptionally good. I gave that one an A.
The Chocolate Donut Fritters on pg. 118 were terrible, that one got an F.
So just be aware if you buy this book expecting all the recipes to be good
really read the recipe well, try it first for yourself before making it for someone
else is a good rule of thumb.
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