Lose the sugar with recipes for sweet and savory treats that use only natural sweeteners and seasonal products: no white sugar, corn syrup, or chemical substitutes allowed. Celebrity chefs from across America contribute their favorite recipes to this unique collection, which offers suggestions for delicious dairy- and gluten-free treats, along with vegan and low-fat variations. And every recipe has been tested and re-tested to perfection.
Plus, Laura Martin demystifies the art of substituting natural sweeteners for refined products, so readers can use these sure-fire alternatives in their own favorite dishes!Book Description
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Editorial Reviews
Review
"For those who love sweets and baked goods made without white sugar, this cookbook provides delicious recipes, written for the novice cook." --Library Journal
About the Author
Laura Martin has published 24 books over the last 30 years and written many articles for various periodicals and newspapers, including a weekly column for the Atlanta Journal-Constitution. Laura has appeared on TV and radio and has lectured and conducted workshops on various themes, including gardening and baking. She lives in Atlanta, Georgia.
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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
Format:Hardcover
When the publisher of Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet & Savory Treats asked if I'd be willing to review their book, I was super excited. I've been on sort of a baking kick lately and was looking for something seasonal, and that used mainly natural sugars. I found it!
Laura Martin has curated over 100 recipes from some of the best chefs and bakers in the slow food movement. Many are gluten or dairy free (or she explains how you can use that option).
The introductory chapters are quite informative and includes
- why eat local, seasonal, organic, and natural
- description and explanation of ingredients
- pantry list
- substitution guidelines for flours and sugars
The recipes themselves are divided into spring, summer, fall, and winter and includes an introduction on choosing produce. Unfortunately, with baking a lot of the recipes don't quite fit into those categories, so I think it could have been organized in a more helpful manner. Especially since at least in Michigan the seasons are so short that fruits (especially berries) are frozen for baking later anyway.
I found myself marking several of the recipes to try, and did make Energy Bars, Blueberry and Corn Skillet Bread, and Honey Wheat Bread. All of them turned out, although somehow the oven temp was omitted in the Honey Wheat Bread recipe. I figured it out by checking other bread recipes to see what temps those were baked at.
Concluding the book are chapters on
- preserving the harvest
- growing your own
- sample menus
- contributor biographies
which were nice but not necessary as the star really is the recipes. Oh, and the index is nice and thorough-something I've come to appreciate as I've added to my cookbook collection.
If you're looking for an everyday sort of baking book, this is one to consider.
Laura Martin has curated over 100 recipes from some of the best chefs and bakers in the slow food movement. Many are gluten or dairy free (or she explains how you can use that option).
The introductory chapters are quite informative and includes
- why eat local, seasonal, organic, and natural
- description and explanation of ingredients
- pantry list
- substitution guidelines for flours and sugars
The recipes themselves are divided into spring, summer, fall, and winter and includes an introduction on choosing produce. Unfortunately, with baking a lot of the recipes don't quite fit into those categories, so I think it could have been organized in a more helpful manner. Especially since at least in Michigan the seasons are so short that fruits (especially berries) are frozen for baking later anyway.
I found myself marking several of the recipes to try, and did make Energy Bars, Blueberry and Corn Skillet Bread, and Honey Wheat Bread. All of them turned out, although somehow the oven temp was omitted in the Honey Wheat Bread recipe. I figured it out by checking other bread recipes to see what temps those were baked at.
Concluding the book are chapters on
- preserving the harvest
- growing your own
- sample menus
- contributor biographies
which were nice but not necessary as the star really is the recipes. Oh, and the index is nice and thorough-something I've come to appreciate as I've added to my cookbook collection.
If you're looking for an everyday sort of baking book, this is one to consider.
10 of 10 people found the following review helpful
Format:Hardcover
I'm very conscious of what and how I eat, but most cookbooks of this type read as boring nutritional primers. Finally a bok about fine cooking and dining that validates my choices. I really love the emphasis on quality ingredients, and appreciate the wealth of knowledge Ms. Martin has brought together. The book itself is a work of art, and makes a wonderful gift (I gave copies to several people this holiday season). Highly recommended for the discriminating and intelligent palate.
8 of 8 people found the following review helpful
By Jennifer S.
Format:Hardcover
This book is filled recipes simple to make, yet delectable to the palate. It is a visually beautiful book, with an easy to read format. It encourages and informs the reader to shop locally and seasonally. I appreciate the introduction to alternative flours and sweeteners: truly an excellent guide to start altering other recipes. The Chocolate Coconut Cookies in this book are unbelievably decadent for the quick time it took to make. The Green Market Baking Book is a delightful treat not to be missed by anyone who loves to bake. You will certainly have your eaters ooo-ing, ahh-ing, and yumming for more. Enjoy!
Most Recent Customer Reviews
5.0 out of 5 stars
Great alternative baking book
The receives are easy to follow and they offer many tips to baking without refined sugar. A must have to any health conscious baker.
Published 2 months ago by Heidi
5.0 out of 5 stars
Green Market Baking Book
I got this book out of my local library and wanted a copy for myself. The book I purchased was in excellent condition.
Published 13 months ago by Maiasgram
5.0 out of 5 stars
Excellent!
I LOVE this cookbook for so many reasons.
1) It's gorgeous; the drawings are so beautiful.
2) Who knew that you could bake so many delicious recipes without refined... Read more
1) It's gorgeous; the drawings are so beautiful.
2) Who knew that you could bake so many delicious recipes without refined... Read more
Published on April 13, 2011 by EChrane
5.0 out of 5 stars
Delicious, easy and the way we should be eating
A friend loaned me this book last week and we have already made the Veggie Frittata, Blueberry muffins, and Chocolate Tofu Pudding. Read more
Published on April 1, 2011 by Kat Lover
5.0 out of 5 stars
more of this
It is a wonderful book giving us an alternative to leaning on sugar as a sweetner. I would like to see more recipes If I were to voice a complaint it would be that I would like... Read more
Published on March 29, 2011 by genya
5.0 out of 5 stars
Great recipe book
I am thoroughly enjoying this recipe book because it is more than just a recipe book. It is teaching how to cook more healthily, as well as educating the reader about the... Read more
Published on February 25, 2011 by Mary B.
5.0 out of 5 stars
A Baking Book To Stand the Test of Time
This is a gorgeous book filled with innovative and satisfying recipes from world-renowned chefs, food bloggers, and home-cooks alike. Read more
Published on February 8, 2011 by Sabrina Modelle
5.0 out of 5 stars
Beautiful and Bountiful
Absolutely love this cookbook! There is truly useful - and practical - information at the front of the cookbook, including tips on easy-to-understand substitutions when wanting to... Read more
Published on January 24, 2011 by JHM
5.0 out of 5 stars
A beautiful book
This is a well organized, beautifully illustrated cook book. The recipes are segregated by season so that you are able to use only the freshest ingredients. Read more
Published on January 10, 2011 by Palm Reader
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