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Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery Paperback – November 1, 1992


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Editorial Reviews

Review

"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)

About the Author

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
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Product Details

  • Paperback: 216 pages
  • Publisher: Healing Arts Press (November 1, 1992)
  • Language: English
  • ISBN-10: 0892814497
  • ISBN-13: 978-0892814497
  • Product Dimensions: 8 x 0.6 x 10 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #746,160 in Books (See Top 100 in Books)

More About the Author

The Cordon Bleu, Berkeley, and On-the-Job Training

I completed a Certificate Course at London's Cordon Bleu School upon graduation from U.C. Berkeley with a degree in Communications and Public Policy. With my Cordon Bleu Certificate on my resume, jobs were offered to me, and I found my calling.

For more than three decades I cooked and baked and catered in restaurants, hotels, a university cafeteria, a spiritual community, a natural foods deli and private homes and businesses.

Along the way I taught cooking classes and wrote 5 cookbooks: Chocolate Decadence, Sinful Strawberries, Virtuous Vanilla, Sweets for Saints and Sinners and Fruit-Sweet and Sugar-Free. For the past 6 years I have written a food column (article, recipe and photograph) for Montana's bi-monthly Natural Life News and Directory.

Living in Montana, enhances my appreciation of each of the seasons and the fruits and veggies particular to each season. There are barely enough adjectives to describe food fresh-from-the garden--either my own or from the farmers at either of our 2 local farmers' markets. Being mostly vegetarian, such great produce tastes best when prepared simply and cleanly. I have developed many such recipes and continue to do so. As a professional chef and teacher and home cook, I also appreciate the value of clear and precise recipes and make it a point to write them that way

Customer Reviews

It gets 5 stars from me!!
BlessedOne
She does offer the options of substituting fruit juice concentrates for the fruit sweetner, but she doesn't tell you which ones to use in place each recipe.
Nancy
The instructions are very detailed and help a lot in coming up with great results.
Midwest Mom

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By J. Montlake on January 7, 2002
Format: Paperback
This is a fantastic collection of delicious tasting cakes and pastries, prepared according to the level of a fine pastry chef. You can skip some of the finer points (like roasting the nuts before you use them and sifting the flour 3 times!) if you want to speed up the prep time and aren't so particular. THis is what I do. Recipes show a deep knowledge of natural ingredients and interesting combinations of ingredients that I would never have thought of myself.
While some people complain that they cannot fine the fruit juice concentrate she uses, one can easily substitue any concentrated fruit juice, as she clearly explains in the brilliant introduction. I live in Israel and have had great success with the concentrates I can find here. Even die-hard sugar fans wouldn't guess that some of the cakes I have made are sugar free. A great cookbook!
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18 of 18 people found the following review helpful By A Customer on May 29, 2002
Format: Paperback
My wife and I keep this cookbook handy in the kitchen at all times, where it can be easily reached when we feel the desire to whip up a tantalizing and healthy dessert. After sampling these recipes, we could never go back to sugar! The Very-Berry syrup is a delight on waffles, pancakes, and French Toast, and the Cranberry Banana Walnut bread graces our table every Sunday morning.
The author explains how to acquire commercially made fruit sweetener, or if one prefers alternative frozen fruit juice concentrates, there is an excellent explanation in Chapter 1, "The Fine Art of Baking", on how to prepare them. We found that chapter to be enlightening and inspirational, and it sets the tone for the entire book.
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13 of 13 people found the following review helpful By A Customer on December 3, 2001
Format: Paperback
I wanted a book that would give me ideas about how to cook without sugar - the proportions one would need of a liquid ( of any sort) that would replace dry sugar in a recipe. I have not used the sweetener the author uses but substitute what I can find - i.e. apple butter, fruit sweetner from Black River in Mississauga, Ont, Canada (comes in small 500 ml sizes for about $5.00 bottle)and the recipes have turned out very nicely. I would love to try her sweetener too but oh well..
This book was a good introduction to how to cook without sugar- if you like experimenting with anything sweet that is not straight sugar. You just need to be a little inventive and use her proportions!
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13 of 13 people found the following review helpful By Windy on April 12, 2000
Format: Paperback
I have owned this cook book since 1994. The recipes are easy to follow with good instructions and illistrations. I really enjoy the Old Fashioned Oatmeal Raisin Cookies and the American Beauty Apple Pie. You cannot tell that there is not refined sugar in them. I have taken many items to work and social occasions, with rave reviews. I gave up refined sugars in 1993 and I feel better and have more energy. This book made the transition easy. I would love to find a Volume 2 available.
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15 of 16 people found the following review helpful By Rebecca W. on August 8, 2006
Format: Paperback
For the Apple Pie alone I would recommend this book to anyone interested in reducing the amount of refined sugar in their diet. Her recipe is one of the best I have tried and her pie crust was better than many I have tried.

Others have complained that fruit sweetener was expensive and hard to come by. I will admit it is more expensive than sugar, but I have never had trouble finding it and given that it is concentrated you use less of it than you would refined sugar; typically about half as much.

The only reason I did not give this book a 5 star rating is because I would have liked it better if the author had included other sweetener alternatives because I don't find fruit sweetener compatible with all flavors. For instance it works well in fruit desserts, but I did not care for it as a sweetener for pumpkin pie; for that I would prefer something like brown rice syrup.

Overall though the book is very well written, the instructions are very detailed and the author covers a wide range of desserts. It remains one of my favorites.
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8 of 8 people found the following review helpful By Bookworm on June 12, 2007
Format: Paperback
This book is too good to be true! I owe the author my taste buds and my thanks. I made the pumpkin pie, and it was excellent. Light, whipped and softly sweetened. Someone's feedback suggested brown rice syrup. I don't think brown rice syrup would be a better tasting substitute, it has quite a unique flavor. However, if you can't find, or don't want to use the fruit sweet concentrate, you could try real maple syrup (for the pumpkin pie) in the same measurement the author uses . Which by the way, I had no problem finding the fruit concentrate! Just walked into a health food store, and there it was with all the honey. It is worth buying large amounts since it stores at room temperature, you can store it for very long periods. Being healthy has never been cheap. See if the stores that sell it will cut you a discount if you buy in bulk. Or try contacting different companies directly to see if they'll give you a direct discount on the fruit concentrate. I found one that will sell it to me almost wholesale. All I have to say is WOW! I suffer from Candida over-growth, and for whatever reason fruit sugar doesn't exacerbate the problem. I've been struggling for 12 years to bake sugar free or with natural sugar, with one flop after another. I actually started to breakdown and cry from joy after I tasted some of Ms. Feuer's cookies. Someone finally got it right! I highly recommend this book. Thank you, thank you Janice!!!!
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Most Recent Customer Reviews


Frequently Bought Together

Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery + The "I Can't Believe This Has No Sugar" Cookbook + Sweet and Sugar Free: An All Natural Fruit-Sweetened Dessert Cookbook
Price for all three: $45.40

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