Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Sweet and Natural Baking: Sugar-free, Flavorful Recipes from Mani's Bakery Paperback


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from Collectible from
Paperback
"Please retry"
$33.98 $6.01 $15.98

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 132 pages
  • Publisher: Chronicle Books (August 1, 1996)
  • Language: English
  • ISBN-10: 0811810496
  • ISBN-13: 978-0811810494
  • Product Dimensions: 9 x 8.3 x 0.5 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #573,333 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Mani Niall has become famous for the beautiful yet indulgent desserts sold at his Los Angeles bakery. In Sweet & Natural Baking, Niall explains how to make naturally sweetened treats using only whole grain flours. (Some are also low fat, but that's not a particular objective in this book.) Carefully detailed instructions should guide you to perfect results for baked desserts, including cookies, muffins, scones, pies and cakes. There are useful descriptions of ingredients to help anyone unfamiliar with using whole grains and sweeteners such as concentrated fruit juice and maple syrup in baking. Mouth-watering photos show why Danny DeVito, Roseanne, and rock groups have made Mani "baker to the stars."

About the Author

Mani Niall is the owner of Mani's Bakery in the Los Angeles area, specializing in healthful, great-tasting treats. His bakery and baked goods have been featured in Bon Appetit, Food & Wine, and many other publications.

Mark McLane is a photographer who lives in San Francisco Bay Area.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.2 out of 5 stars
5 star
7
4 star
2
3 star
2
2 star
1
1 star
0
See all 12 customer reviews
And the majority of the recipes I've tried you'll die over!
S. Young
This book, while having a decent number of whole grain recipes does have many that call for white, all be it unbleached, flour.
Ben Wiley
Mani lists substitutions for dairy free, egg free etc... so anyone could use this book.
Mrs. Piggle Wiggle

Most Helpful Customer Reviews

63 of 65 people found the following review helpful By Mrs. Piggle Wiggle on July 21, 2000
Format: Paperback
I love to bake. I am not vegan/vegetarian or looking to lower my cholesterol. However, you can be any of those things and still use this book. I have a hyperactive 4 year old on the Feingold Diet. Even tho they don't suggest you eliminate sugar, I feel my son is less high strung when his sugar intake is low. However, he loves yummy baked things. This is where Mani's book comes in. The chocolate chip pecan cookies are really great! I have a jar full..actually not full anymore...downstairs right now. Mani lists substitutions for dairy free, egg free etc... so anyone could use this book. Just keep or add in what you like, and keep out what you don't. Personally, I love dairy and eggs but wanted to do without the sugar. I like that you have options with this book. So many other sugar-free baking books are vegan. The great thing about Mani's book is that anyone can use it and everything in it is fabulous!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
31 of 32 people found the following review helpful By James F. Stoicheff on July 8, 2003
Format: Paperback
This is my favorite cookbook, not because every recipe in it is to my liking, but because some of the recipes are superb. The Cranberry-Walnut Scones and Chunky Carrot Cake recipes (the latter of which is truly vegan) alone are worth the price of the book. I get raves for them all the time. And not everyone likes Southern-style Cornmeal Waffles, but I adore them.
Most of the recipes call for a fruit-juice concentrate sweetener. When I lived in the Northwest, I used the excellent one from Mystic Lake Dairy that's available in stores there. Fortunately, the author provides very easy instructions for making your own (involving only apple juice and either a microwave or a saucepan and stove).
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
22 of 22 people found the following review helpful By S. Young VINE VOICE on October 5, 2001
Format: Paperback Verified Purchase
This is such a great book, the whole thing is pleasing and wonderful to look at. And the majority of the recipes I've tried you'll die over! Even ones that don't require any sweetner in them at all. Such as the Banana-Nut Pancakes. Moist, tender and wonderful!
My brother and I are very sensitive to even organic sugar and fruit juice is the only thing we've found that doesn't affect us so this book is a treasure!
However, note that Fruit-Sweet is this chef's favorite sweetner. BUT he does tell you how to make your own concentrated sweetner with frozen juice concentrate. VERY NICE! Be warned, I thought I'd be daring and try pineapple juice and made the peanut butter cookies. Don't do it! White Grape Juice and White Grape & Peach Juice are the ones I've found that you can use for any recipe.
Everything in here takes a little time. But if you want something sweet and can't get anything at the nearby grocery or organic store then invest a little and enjoy this book, it's well worth every penny.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By Michelle on June 9, 2005
Format: Paperback
I think this is a fantastic book for people who are sensitive to sugar and those who wish to increase their use of whole grains in baking. I found these recipes easy to use, including making my own Fruit Juice Reduction. An earlier reviewier noted that she was confused about the fruit juice reduction containing corn syrup. If I am reading Mani Niall's book correctly, the fruit juice concentrate should NOT contain corn syrup. All this means is spending a minute or two reading labels in the freezer section of your local market and making sure the fruit juice concentrate you purchase contains only 100% unsweetened fruit juice.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 10 people found the following review helpful By Ben Wiley on January 17, 2006
Format: Paperback
this is a wonderful little dessert cookbook for those who want to avoid using any refined or unrefined sugars. i usually use turbinado sugar and occasionally Sucanat but since i have bought this cookbook i have pretty much stopped using even those and gone with the author's recommendation of Fruit Sweet. The author's directions are very easy to follow. There are a decent number of whole grain recipes, too. I would caution the baker who is looking for a whole-grain only or whole grain-heavy cookbook tho. This book, while having a decent number of whole grain recipes does have many that call for white, all be it unbleached, flour. I suppose you could always substitute your whole grain for her recipes that do call for white flour but i have not tried doing so yet.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 19 people found the following review helpful By Phoenix on August 25, 2005
Format: Paperback
I like the idea of using natural sweeteners in baking and the author suggests other sweeteners aside from juice concentrate reductions. Although that is the predominant sweetener that is used for many of the recipes. I'm very pleased with the variety of recipes, cookies, brownies, cakes and the creative use of flour free, egg free ingredients. I just wish he included more recipes here maple sugar, honey or molassas were the primary sweeteners.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Product Images from Customers

Search
ARRAY(0x9ef8ca90)