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Sweet and Natural: More Than 120 Sugar-Free and Dairy-Free Desserts Paperback – July 18, 2001


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Product Details

  • Paperback: 272 pages
  • Publisher: St. Martin's Griffin; 1st edition (July 18, 2001)
  • Language: English
  • ISBN-10: 0312267827
  • ISBN-13: 978-0312267827
  • Product Dimensions: 0.7 x 7.6 x 9.1 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #461,064 in Books (See Top 100 in Books)

Editorial Reviews

Review

"[Meredith McCarty's] material is excellent-informative (I learned a lot!), thorough, and very readable." --Rebecca Wood, award-winning author of The Splendid Grain

"Meredith McCarty demonstrates that low-fat vegan cooking can be both delicious and nutritious. Some of these recipes are low fat and to be enjoyed heartily." --Dean Ornish, M.D., author of Dr. Dean Ornish's Program for Reversing Heart Disease and Everyday Cooking with Dr. Dean Ornish

"Lucky us! Armed with decades of experience in natural foods cooking, Meredith McCarty has risen to the considerable challenge of creating great vegan desserts and has given us hundreds of memorable ways to celebrate her sweet victory." --Lorna Sass, author of The New Soy Cookbook

About the Author

Meredith McCarty has been a vegan natural foods chef, instructor, speaker, and consultant for more than twenty-five years. She lives in the San Francisco Bay Area. Her previous book is Fresh from a Vegetarian Kitchen.

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Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Sweet pea on March 3, 2005
Format: Paperback
I love this cookbook. It has great information on all types of sweeteners and goes through many different types of oils and flours too. The main ingredients she uses in this book for sweeteners are brown rice syrup, barley malt syrup and some have maple syrup. It is pretty easy to find the ingredients and the directions are easy to follow although I am a fairly experienced baker so I do "add lib" when I cook and find that the end result has been great. I made the lemon cake with the sauce but minus the lemon tofu cream because I have a slight allergy to soy. Tofu is definately a required taste and she uses very little in this book and it can easily be omitted.

She does use carob in some recipes so if you do not like carob you can just use cocoa powder or non dairy tropical source chocolate chips. There are quite a few color photos too.

I look forward to making more recipes from this book and the book is worth buying just for the eye opening info she provides on chemicals and how some of our ingredients are processed. It really motivates you to try to find a more natural alternative.
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15 of 15 people found the following review helpful By Jan Cohen on November 24, 2002
Format: Paperback
The author is so clearly an expert in her field for the way she explains and clarifies her information. She helps you understand the ingredients in the recipes and the need for wholewheat pastry flour, natural sweeteners instead of refined sugar, dairy and its alternatives. I try to live dairy free and have used her information when explaining to friends my lifestyle. The recipes are fabulous. The Apple Crisp was a hit at Thanksgiving dinner. No one knew there wasn't sugar, eggs, and bleached flour in the dessert they raved about! Should be on the bookshelves of bakers who care about there family's health but want to create great desserts.
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5 of 5 people found the following review helpful By LivingBookWorm on April 10, 2007
Format: Paperback
Meredith McCarty has succeeded in providing us with a guide to healthy dessert making while being very conscientious of a totally vegan lifestyle. Everything we've tasted from the recipes in this book have been delicious and straighforward to make. The book's also packed full of explanations of how certain ingredients won't work, gives suggestions on ones that will and offers gorgeous pictures of the finished product.

I highly recommend this to all vegans looking for desserts to serve family and friends alike!
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6 of 7 people found the following review helpful By Shaw-Jiun Chalitsios-Wang on February 8, 2003
Format: Paperback
Beautifully written and very delicious. I can't believe tha tmy
my first Vegan pastry was a great public success.
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2 of 2 people found the following review helpful By Carabeth Bolano on August 22, 2008
Format: Paperback Verified Purchase
If you are looking for a wonderful natural cookbook with yummy recipes...congrats...you found it. I have been using this book over and over. Even my co workers love most of the things I bake. I love to bake and I have MANY cookbooks...some natural, some regular...but this one is the best. I love the use of something other than white flour, sugars, and dairy. As I have said...It is YUMMAROO!
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1 of 1 people found the following review helpful By Fixitgrandpa on March 28, 2014
Format: Paperback Verified Purchase
From the title of the book, it is recipes that are sugar free. It is NOT, it just does not use refined sugar. Unfortunately, for a diabetic the body sees "natural" sweeteners the same as regular sugar. Honey, maple sirup, and other "natural" sweeteners will still do bad things to the blood sugar level, especially for a type 1 diabetic. Just realize that this is not "sugar free" just "Vegan".
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