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The Low-Carb Baking and Dessert Cookbook Hardcover – October 4, 2004

ISBN-13: 072-3812695454 ISBN-10: 0471678325 Edition: 1st

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Product Details

  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 4, 2004)
  • Language: English
  • ISBN-10: 0471678325
  • ISBN-13: 978-0471678328
  • Product Dimensions: 6.4 x 0.8 x 9.6 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #438,396 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

Over the last few years, low-carb dieting has become hugely popular and successful, with low-carb diet books perennially perched atop bestseller lists. But how do you cut out the flour and sugar and still satisfy your cravings for breads and desserts? Low-carb packaged foods are now proliferating on supermarket shelves. They may not include high-carb flour and sugar, but not many of the low-carb foods you can buy at the supermarket resemble the foods they are meant to replace–a lot of them just don’t taste satisfying. Now, this one-of-a-kind low-carb cookbook delivers the answers by showing you how to create low-carb breads and desserts as good as– and often even better than–the high-carb ones. So enjoy!

Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh-baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience all the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to low-carb eating.

With Drs. Mary Dan and Michael Eades of Protein Power fame, Ursula Solom cowrote the hugely successful Low-Carb Comfort Food Cookbook. Now, in The Low-Carb Baking and Dessert Cookbook, she presents more than 200 all-new recipes for great-tasting low-carb baked goods and desserts–raised breads, gluten-free quick breads, muffins, cookies, bars, cakes, pies, puddings, soufflés, custards, crepes, mousses, ice creams, candies, and more. From Sourdough Bread, Banana Coconut Muffins, and Vanilla Cookies to Boston Cream Pie, Devil’s Food Cake, and Strawberry Sherbet, The Low-Carb Baking and Dessert Cookbook is packed with tasty treats and decadent sweets that will satisfy your cravings while helping you realize all the benefits of low-carb living–including keeping the pounds off. How about Cheese Bread Sticks, Glazed Scones, Coconut Coffeecake, Chiffon Cake, Amaretto Cheesecake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, or White Walnut Fudge? You’ll find recipes for them all in this amazing book. Each recipe features complete step-by-step instructions, including recommendations on where to buy your ingredients and all the nutrition information required to make your cooking and eating decisions, including protein and carbohydrate grams. Your whole family will love these recipes!

Let The Low-Carb Baking and Dessert Cookbook help you rediscover the joys of eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy low-carb lifestyle.

From the Back Cover

Scrumptious, easy-to-make low-carb breads, pastries, and confections from a chef who is revolutionizing low-carb cooking and eating

"Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they’re delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious low-carb treats that, if we use them wisely, will make it that much easier to stick to the low-carb plan for life."
–From the Foreword by Dr. Mary Dan Eades, M.D.
coauthor of The Low-Carb Comfort Food Cookbook

In The Low-Carb Baking and Dessert Cookbook, low-carb chef par excellence Ursula Solom–the ingenious chef who is revolutionizing the way the low-carb world cooks–proves that you don’t have to sacrifice the delights of your favorite high-carb treats to live a low-carb lifestyle.

From Basic White Bread, Date Bread, Peanut Butter Chocolate Muffins, Honey Spice Cookies, and Macadamia Nut Biscotti to Strawberry Soufflé, Tiramisu, and Praline Truffles, The Low-Carb Baking and Dessert Cookbook is packed with more than 200 easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your high-carb cravings while helping you slim down, shape up, and realize all the benefits of low-carb living.

Customer Reviews

I loved the digital version of this book I also purchased a hard copy.
Red Robin
This book is brimming with great recipes, although I have not tried them all.
J. Fabiano
I recommend this book to everyone who is dedicated to a low-carb lifestyle.
Leb

Most Helpful Customer Reviews

46 of 46 people found the following review helpful By Jenn on May 19, 2008
Format: Paperback Verified Purchase
I come from a family that loves to bake, and homemade breads and cookies have been a staple in my life. I was so excited to find a cookbook devoted to low-carb baking, but I have to say that many of these recipes have not met my need for delicious baked goods. The cheesecakes are fabulous. The muffins are dry, but they pass muster for my morning breakfast. The breads and cookies, however, were so disappointing that my husband and I couldn't eat them. I discovered that I didn't like the taste of vital wheat gluten (a key ingredient in the bread recipe I tried) and the cookies didn't have near the texture I was looking for. I'm still glad I bought the book, but it wasn't quite what I was hoping for.
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45 of 45 people found the following review helpful By Karen on December 19, 2004
Format: Hardcover
I love the recipes I have tried. My favorites are Pecan Toffee Crunch, which are just like candied pecans but low in carbs. So often foods that are low in carbs often are even lower in flavor. Another delicious recipe is the Nutty Hi-Pro Mini Bars. These are moist and so creamy......they are worth the price of the cookbook. Try the crepes...you will not be disappointed. Another delicious recipe is the Meringue Shells....made without sugar and yet are fantastic. Another recipe I love is the Shortbread Cookies. They are soft and yummy. The Sandy Pecan Balls are comparable to Russian Teacakes and are as delicious.

Some great bread recipes are the Date bread, olive and Brown bread. These are all wonderful. Just because it's low-carb does not mean you are sentenced to a life of no flavor .The author has spent considerable time in explaining different sweeteners and where to get them. This book will revitalize your commitment to eating low-carb, because the flavor has not been sacrificed.
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20 of 20 people found the following review helpful By J. Fabiano on November 4, 2004
Format: Hardcover
Ursula Solom has done it again! Gone are the days when low carb means eating food that tastes like cardboard. Thank God. If you want to eat bread that is delicious, try Ursula's Quick Brown Bread...it is moist and dark. Another fantastic innovative bread is the Date Bread. This is one of the best breads I have ever tasted. You have to try the vanilla cookies...if you feel like something sweet...they are great. If you want a cookie that tastes like a Russian Tea Cake- try the Sandy Pecan Balls, with 1.5 carbs per cookie.

How about a cream puff? Yep there is a recipe that is really good. The vanilla custard is creamy and fantastic. I put the vanilla custard into the creampuff. I also tried the Nutty Hi-Pro bars- they are worth the price of the book. Great for kids lunches. This book is brimming with great recipes, although I have not tried them all.

Low carb dieting does not need to mean a life of mundane, tasteless food. This diet has had a tremendous effect on me, with a weight loss of 10 pounds in 2 months. Now I can indulge my sweet tooth or eat some bread and not feel guilty. Thanks Ursula, you are the best.
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71 of 82 people found the following review helpful By Lost Gecko VINE VOICE on December 18, 2004
Format: Hardcover
This book has lots of recipes -- over 200 as the cover states.

In this review, I am focusing on giving information about which sweeteners are called for as ingredients in this cookbook.

The bread recipes use a little Stevia as sweetener, or no sweetener.
Most of the recipes for muffins, rolls, coffee cake, and desserts (cakes, pies, cookies, ice cream, pudding) use a combination of 3 sweeteners together -- Stevia, Splenda (sucralose), and Xylitol.
Most of the candy recipes call for chocolate that has already been sweetened by sugar alcohols by the chocolate maker.

Opinions vary for each of the sugar substitutes; none are perfect in my opinion.

Xylitol is a type of "sugar alcohol". Sugar alcohols seem safe for diabetics and those on low-carb diets, because they don't get absorbed by the body (for the most part), and just pass through. Sugar alcohols are used in most low-carb candy bars for dieters and-or diabetics. Sugar alcohols taste great, with little bitterness or aftertaste. The only apparent drawbacks to sugar alcohols are (1) the expense, (2) not available at SOME grocery stores, but there are some mail-order sources; and (3) perhaps digestive effects. In small print on the labels of most products with sugar alcohols, there is a statement: "excess consumption may cause a laxative effect".

In the comments, another shopper (Mary Twain), stated that Xylitol does not cause the same digestive problems as other sugar alcohols. I'm guessing that may be true for many people, or even the majority. My experience was somewhat different, but I have a very sensitive system.
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21 of 22 people found the following review helpful By Leb on December 16, 2004
Format: Hardcover
Excellent! Just Excellent! Ever since I became committed to the

low-carb lifestyle I have sought the secret of enjoying my

favorite breads and desserts without violating my low-carb code.

I have found the secret in Ursula Solom's cookbook.

One of my favorites is the Mocha Swirl Cheesecake. Sweet and moist it will satisfy your cheesecake craving. Both novice and

experienced cooks will find the recipes to be user friendly.

I recommend this book to everyone who is dedicated to a low-carb

lifestyle.

Ursula Solom we are anxiously awaitng your next book.
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The Low-Carb Baking and Dessert Cookbook
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