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The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener Paperback – June 17, 2004

38 customer reviews

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Editorial Reviews

From Publishers Weekly

What is stevia? It’s an "all-natural sweetener" that’s "200 to 300 times sweeter than regular sugar" and "suitable for diabetics." The FDA banned its import as a sweetener in 1991, and to this day allows it into the country only as a "dietary supplement." Sahelian (Natural Sex Boosters) here teams up with longtime stevia advocate Gates (The Body Ecology Diet) to advocate for the South American plant’s sweetening properties. Among the short chapters that begin the book are detailed descriptions of stevia’s chemical composition and probable effects on the metabolism and of Gates’s dealings with the FDA in trying to get stevia recognized as a safe sweetener. The heart of the book comprises more than 100 sugar-free, stevia-sweetened recipes, for everything from Autumn Apple Crepes to Sweet Spaghetti Squash. A resource list and bibliography round out this introduction to a below-the-radar alternative, which Sahelian and Gates say can play a role in dealing with diabetes, weight issues, hypertension and even cavities.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


The Stevia Cookbook [will] provide your children with tasty goodies that will satisfy their sweet cravings but not cause cavities. -- New Living, June 2001

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Product Details

  • Paperback: 192 pages
  • Publisher: Avery; Reissue edition (January 1, 1999)
  • Language: English
  • ISBN-10: 0895299267
  • ISBN-13: 978-0895299260
  • Product Dimensions: 6 x 0.5 x 8.9 inches
  • Shipping Weight: 7.2 ounces (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #103,072 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

212 of 220 people found the following review helpful By JN Trotter on February 8, 2002
Format: Paperback
I started using Stevia to reduce the amount of sugar and artificial sweeteners my family uses. It is fairly straight forward to replace sugar/Equal with Stevia in coffee, homemade salad dressings and sauces. But I was having lots of trouble with baked goods. So I THOUGHT one good cookbook could replace my expermenting. This book doesn't seem to be the one.
First problem: Not really over 100 recipes. Does anyone really need a recipe for sweetening your coffee, making hot cocoa or lemonade? How about a recipe for making whipped cream (whip cream and stevia until soft peaks form)?
Second problem: Not very many baked goods recipes: only 3 cake recipes, 2 muffin recipes, 9 cookie recipes. These are the types of recipes where subbing Stevia for sugar is very difficult and where even 2 or 3 GOOD recipes would be very useful for most cooks.
Third problem: Even these few recipes are not very good. For the time and effort involved in home cooking, what you make should be healthy and at least as good tasting as what you can buy at a grocery. I've tried 3 recipes from this book - the "best" result was the Chocolate Mini Muffins. When I read the recipe I thought it looked ALOT like a biscuit recipe. Well the result was a slightly sweet sort-of-choclate biscuit baked in a muffin tin NOT a muffin. It was OK I ate one, the kids toke a bite of one each and we threw out the other 20. I really expect a cookbook author or even anyone who even rarely bakes to know the difference between a biscuit and a muffin.
Don't waste your money on this book.
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67 of 67 people found the following review helpful By S. Smith on February 5, 2005
Format: Paperback
Being new to stevia and very confused about how to cook with it, the types of stevia available and the sugar/stevia conversion proportions, I was eager to get this book. I was very disappointed. First off, the book seems light on both information about stevia and recipes. But more important, as a few other reviewers have noted, the recipes that are contained in the book are either so unappealing you have no desire to make them, or don't taste very good once you do make them. For example, I wanted a few good pudding recipes. The butterscotch pudding contains 4 cups of yams. The lemon pudding has yellow squash as its base. Now, I'm all for vegetables, but when I'm eating dessert, I want dessert. Not squash puree. I made a spaghetti squash recipe that had proportionally so much stevia it was sickening. I'm a good and experienced cook. These recipes were awful. Not recommended.
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89 of 97 people found the following review helpful By Artist Barbara Garro on March 24, 2000
Format: Paperback
Here's a book that tells you everything you need to know in an organized format, anticipates and answers your questions and concerns, tells you the truth about what stevia can and cannot do, so you avoid disappointments. In addition, the authors give you options of using all stevia, mixing with other sweetners, or using only sugar in some recipies.
As a healthy eater, I have been using alternative natural sweetners for years (Dr. Bonner's Barleymalt Sweetner, for example), yet never was there a cookbook. Dr. Bonner's stopped making their sweetner, so I am on to stevia and the recipies in this book are fabulous.
Buy it for the tantalizing salad dressings alone. Not only are the recipes good, they are unique, like the cucumber salad and the Green and White Jade Salad.
As a vegetarian who does not eat eggs, I was so happy to see an egg-free, no-bake pumpkin pie recipe! Yum!
Sugar does so many awful things to our bodies and our minds, it serves everyone to at least give the stevia product and this marvelous cookbook a chance.
PS Even if you fail to fall in love with stevia, buy this book for the recipes and substitute other sweetners, which they suggest.
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47 of 50 people found the following review helpful By Dee Bates on March 24, 2006
Format: Paperback
I shuddered when I read you kept adding more stevia to get the right consistency. No wonder it was inedible! Instead of sweetening, too much stevia leaves a strong bitter taste. Three suggestions: 1) What the books don't tell you because it happens after they're published is that THE CONCENTRATION OF STEVIA KEEPS IMPROVING OVER TIME, so the sweetening power of 1 tsp of stevia when the book was published in 1999 is much less than what 1 tsp of stevia will sweeten today. Stevia is my primary sweetener and I always start out with 1/3 - 1/2 of what a recipe calls for. You can always increase it if it's not sweet enough, but if you use too much, it truly is inedible. 2) Use a stevia blend. It's not as concentrated so is not as exacting in measurment and easier to work with. 3)As much as possible, mix the stevia thoroughly with either just the liquid or just the dry ingredients. If you just throw all ingredients in together, the stevia tends to not be mixed in evenly. I don't own this particular book--yet. I do own three others (Low-Carb Cooking with Stevia by James Kirkland; Sugar-Free Cooking with Stevia by James and Tanya Kirkland; and Stevia Sweet Recipes by Jeffrey Goettemoeller--the Kirkland books being my favorites.) What I've found is that every cookbook has some recipes that turn out well and others that are just not for me. As I look at the contents of this book there are unique recipes not in the others I own that look interesting. As to the person who said the chocolate muffins were more like chocolate biscuits. That happens sometimes. Some people won't mind that the consistency is like biscuits. If you do, that one's not for you. Keep trying things. Lack of sugar does greatly affect consistency of baked goods and few recipes will be exactly like their sugar counterparts.
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