The two popular volumes of Baking with Stevia I and Baking with Stevia II have been combined in this all-inclusive cookbook on preparing everything from desserts and baked goods to salads and shakes. Stevia is the perfect sweetner for anyone wanting to limit their intake of simple carbohydrates and calories, or would like to reduce their addiction to sugar..
Stevia
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Book Description
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Editorial Reviews
About the Author
Rita DePuydt is a freelance writer and botanist with a background in home economics and medical lab technology. A life-long sugar sensitivity led to her interest in the remarkable stevia plant.
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Customer Reviews
Most Helpful Customer Reviews
28 of 29 people found the following review helpful
Format:Paperback
This book is absolutely wonderful. I've tried four of the recipes, and each of them turned out better than expected every time I've made them. The lay out and organization of this book makes it easy to jump to your favorite sections quickly although I wish pictures were included with each recipe (possibly the only down-fall in this book).
In the past, I've thumbed through stevia recipe books in book stores and have been disappointed in the recipes that mostly try to overdose on fat and other indirect sources of sugars to make up for the lost sugar. I cringe when I pick up a recipe book that uses Maltitol or Xylitol. Speaking of which, when choosing a stevia powder be sure to check to see that it does not contain Xylitol. Xylitol is a very cheap ingredient which is used in many stevias as a filler. Good rule of thumb is if it does not specifically say that the product contains no Xylitol, it probably does. I've been using this brand for a while, 100 Grams (3.5 Oz) Stevia 95% Steviosides Bulk Powder, very low priced and sweet without the after taste. Exactly what you want in a stevia powder.
This book has healthy fun recipes that use stevia in the proper amounts and doesn't try to compensate with other ingredients, which really is not needed if a pure stevia powder is being used. I have already recommended this book to two other people who are skeptical that stevia can be used instead of sugar when cooking. I've already convinced them thanks to the dishes I was able make learned from this book.
In the past, I've thumbed through stevia recipe books in book stores and have been disappointed in the recipes that mostly try to overdose on fat and other indirect sources of sugars to make up for the lost sugar. I cringe when I pick up a recipe book that uses Maltitol or Xylitol. Speaking of which, when choosing a stevia powder be sure to check to see that it does not contain Xylitol. Xylitol is a very cheap ingredient which is used in many stevias as a filler. Good rule of thumb is if it does not specifically say that the product contains no Xylitol, it probably does. I've been using this brand for a while, 100 Grams (3.5 Oz) Stevia 95% Steviosides Bulk Powder, very low priced and sweet without the after taste. Exactly what you want in a stevia powder.
This book has healthy fun recipes that use stevia in the proper amounts and doesn't try to compensate with other ingredients, which really is not needed if a pure stevia powder is being used. I have already recommended this book to two other people who are skeptical that stevia can be used instead of sugar when cooking. I've already convinced them thanks to the dishes I was able make learned from this book.
148 of 173 people found the following review helpful
By Chef Kris
Format:Paperback
After realizing my addiction to cakes, cookies, brownies, and basically anything baked with sugar I knew I had to find a better way to eat my sweets without the sugar that was killing my pancreas and about to cause me diabetes.
When I was originally looking for a Stevia cookbook I first searched for "Stevia Cookbook" on Amazon and got a list of the few that exist. I then went to my local library and put them all on hold so I could read them and decide which one I wanted to buy. Stevia by Rita DePuydt was the winner and has been my go to dessert book for about a year now.
Of all the Stevia cookbooks I chose this one because all the recipes are designed to be healthy and the ingredients have some healing properties. Other Stevia books simply replaced all or half of the evil refined sugar with stevia while leaving all the fat and refined flours in the recipe.
Not in DePuydt's book! None of her recipes have sugar and they are all easily adaptable for people who prefer to be vegan, gluten-free, or dairy free. She replaces fat with apple butter/applesauce and she uses arrowroot powder instead of cornstarch. You'll see ingredients not found in conventional dessert books like tofu, agar-agar, date sugar, carob powder, brown rice flour, and soy flour. She also lists added sweeteners such as maple syrup, honey and molasses as optional. This book also differs from others of its kind because in the beginning it gives you the history and health benefits of Stevia. It tells you how to grow it, buy it, store it, and use it. The back of the book tells you how to use Stevia in place of sugar in your other cookbooks, substitutions for common ingredients, and measurements. You'll get food preparation tips, a shopping list, and a list of sources as to where to buy Stevia.
Here are some tips you'll need to know about using this book:
Be aware there is a learning curve in this book. I found that in the beginning I had to learn how to cook without sugar and how to properly combine and use ingredients I had never heard of.
Everything I've made with Stevia tastes better the next day so don't worry if the batter has a weird aftertaste since it goes away after a day in the fridge.
Consume desserts within 2-3 days because after that you will start tasting the aftertaste of Stevia. If you cant eat it in 3 days freeze it to keep it fresh.
Don't see using new ingredients as a hassle see it as a learning experience. Its worth it to keep that killer sugar of your body and besides, I came to love the tastes of these so called new ingredients more than the conventional ones. I can never go back!
You can be proud of yourself for using this book. You just cut your calories in half, your carbs by at least 1/3, and added protein and fiber to your diet. Also the desserts are so light you don't feel sick after eating them.
When I was originally looking for a Stevia cookbook I first searched for "Stevia Cookbook" on Amazon and got a list of the few that exist. I then went to my local library and put them all on hold so I could read them and decide which one I wanted to buy. Stevia by Rita DePuydt was the winner and has been my go to dessert book for about a year now.
Of all the Stevia cookbooks I chose this one because all the recipes are designed to be healthy and the ingredients have some healing properties. Other Stevia books simply replaced all or half of the evil refined sugar with stevia while leaving all the fat and refined flours in the recipe.
Not in DePuydt's book! None of her recipes have sugar and they are all easily adaptable for people who prefer to be vegan, gluten-free, or dairy free. She replaces fat with apple butter/applesauce and she uses arrowroot powder instead of cornstarch. You'll see ingredients not found in conventional dessert books like tofu, agar-agar, date sugar, carob powder, brown rice flour, and soy flour. She also lists added sweeteners such as maple syrup, honey and molasses as optional. This book also differs from others of its kind because in the beginning it gives you the history and health benefits of Stevia. It tells you how to grow it, buy it, store it, and use it. The back of the book tells you how to use Stevia in place of sugar in your other cookbooks, substitutions for common ingredients, and measurements. You'll get food preparation tips, a shopping list, and a list of sources as to where to buy Stevia.
Here are some tips you'll need to know about using this book:
Be aware there is a learning curve in this book. I found that in the beginning I had to learn how to cook without sugar and how to properly combine and use ingredients I had never heard of.
Everything I've made with Stevia tastes better the next day so don't worry if the batter has a weird aftertaste since it goes away after a day in the fridge.
Consume desserts within 2-3 days because after that you will start tasting the aftertaste of Stevia. If you cant eat it in 3 days freeze it to keep it fresh.
Don't see using new ingredients as a hassle see it as a learning experience. Its worth it to keep that killer sugar of your body and besides, I came to love the tastes of these so called new ingredients more than the conventional ones. I can never go back!
You can be proud of yourself for using this book. You just cut your calories in half, your carbs by at least 1/3, and added protein and fiber to your diet. Also the desserts are so light you don't feel sick after eating them.
37 of 62 people found the following review helpful
By Sara B
Format:Paperback|Amazon Verified Purchase
The recipes I've tried so far are very good. There is a lot of instructive information at the beginning of the book and in the appendices, but I don't know that I'll put much of that to use. You'll be able to do most of the recipes with powdered stevia extract, but quite a number of the recipes also call for other kinds of stevia extract. Additionally, some recipes call for honey or maple syrup, so it's not a cookbook that is 100% sugar free, but close. I'm disappointed that the recipes don't have pictures. I should've looked for that in the product descriptions while I was shopping.
Most Recent Customer Reviews
5.0 out of 5 stars
Great recipes
The recipes in this book are very, very good. The only thing I have to do is reduce the amount of stevia called for in the recipes because I don't like things very sweet. Read more
Published 2 months ago by cjpschwartz
4.0 out of 5 stars
Not bad
You won't find sugar cane in these recipes but Stevia is not always the only sweetener. That doesn't bother me as I substitute honey and maple syrup (which some recipes in this... Read more
Published 3 months ago by SK
5.0 out of 5 stars
So much better than other stevia books!
It's as if someone actually understands the chemistry of cooking and that simply removing sugar and replacing it with a tiny amount of stevia will result in disaster. Read more
Published 4 months ago by B. Beth
4.0 out of 5 stars
Good start for learning about Stevia
I have tried several of the recipes. Just learning how to use Stevia and this was very helpful. Good print size.
Published 4 months ago by Susanne Wilson
2.0 out of 5 stars
disappointed, stevia not sole sweetener
The recipes contained a partial amount of stevia, supplemented by other sugars.
Very disappointed, would have returned but got sidetracked.
Very disappointed, would have returned but got sidetracked.
Published 4 months ago by E. Betterton
5.0 out of 5 stars
Finally...
I bought the author's first, much smaller stevia cookbook, which
met a great need at a time when stevia was much less known...or,
for that matter, accepted. Read more
met a great need at a time when stevia was much less known...or,
for that matter, accepted. Read more
Published 5 months ago by Dee Rivers-Yowell
5.0 out of 5 stars
Great ideas!
It's really helpful to have recipes that know how much of the Stevia Extract powder to use, and they all look so good!
Published 6 months ago by Suzy
5.0 out of 5 stars
Large number of good tasting Stevia recipes
I'm giving this Stevia book 5 stars because it includes more Stevia recipes than other books I've purchased. So far, I've made three recipes and they all taste really good. Read more
Published 6 months ago by Mary Jane
2.0 out of 5 stars
yucky tasting recipes
So far I have tried 2 recipes from this cookbook. One was a biscuit and one was a cookie. Both tasted awful. Read more
Published 7 months ago by awritermom
5.0 out of 5 stars
looks good
I am impressed with the recipes in this book, however I haven't had the time to make any of the recipes yet. Read more
Published 10 months ago by R. Y. Tan
Citations (learn more)
This book cites 8
books:
See all 8 books this book cites
- Tofu Cookery by Louise Hagler in Back Matter (1), and Back Matter (2)
- The Book of Whole Meals: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners by Annemarie Colbin in Back Matter
- Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet by Versanto Melina in Back Matter
- Desserts to Lower Your Fat Thermostat by Barbara Higa in Back Matter
- The Stevia Story by Donna Gates in Back Matter
See all 8 books this book cites
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