Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery (Healing Arts Press)

(Author)

Editorial Reviews

Review

Janice Feure, a professional pastry chef for 17 years, has transformed traditional American and French bakery favorites into healthy, sugar-free alternatives without compromising their fine taste, lightness, texture and appearance. -- The Joy Gazette

This book is a must-have! Janice is a great cook and baker, and she has perfected a wonderful technique for making delicious desserts without sugar. -- Maida Heatter

This innovative cookbook is a dessert lover's delight! -- Living Without, Winter 2002

Review

"This book is a must-have! Janice is a great cook and baker, and she has perfected a wonderful technique for making delicious desserts without sugar."
(Maida Heatter )

"Janice Feuer, a professional pastry chef for 17 years, has transformed traditional American and French bakery favorites into healthy, sugar-free alternatives without compromising their fine taste, lightness, texture and appearance."
(The Joy Gazette )

"This innovative cookbook is a dessert lover's delight!"
(Living Without, Winter 2002 )

See all Editorial Reviews

Product Details

• Paperback: 216 pages
• Publisher: Healing Arts Press (November 1, 1992)
• Language: English
• ISBN-10: 0892814497
• ISBN-13: 978-0892814497
• Product Dimensions: 9.9 x 7.9 x 0.6 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #280,072 in Books (See Bestsellers in Books)

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  #32 in	Books > Cooking, Food & Wine > Baking > Muffins
  #60 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Fruits

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars I brilliant cookbook!, January 7, 2002

By	J. Montlake (Jerusalem, Israel) - See all my reviews

This is a fantastic collection of delicious tasting cakes and pastries, prepared according to the level of a fine pastry chef. You can skip some of the finer points (like roasting the nuts before you use them and sifting the flour 3 times!) if you want to speed up the prep time and aren't so particular. THis is what I do. Recipes show a deep knowledge of natural ingredients and interesting combinations of ingredients that I would never have thought of myself.

While some people complain that they cannot fine the fruit juice concentrate she uses, one can easily substitue any concentrated fruit juice, as she clearly explains in the brilliant introduction. I live in Israel and have had great success with the concentrates I can find here. Even die-hard sugar fans wouldn't guess that some of the cakes I have made are sugar free. A great cookbook!

15 of 15 people found the following review helpful:

5.0 out of 5 stars Culinary masterpiece!, May 29, 2002

By A Customer

My wife and I keep this cookbook handy in the kitchen at all times, where it can be easily reached when we feel the desire to whip up a tantalizing and healthy dessert. After sampling these recipes, we could never go back to sugar! The Very-Berry syrup is a delight on waffles, pancakes, and French Toast, and the Cranberry Banana Walnut bread graces our table every Sunday morning.

The author explains how to acquire commercially made fruit sweetener, or if one prefers alternative frozen fruit juice concentrates, there is an excellent explanation in Chapter 1, "The Fine Art of Baking", on how to prepare them. We found that chapter to be enlightening and inspirational, and it sets the tone for the entire book.

12 of 12 people found the following review helpful:

4.0 out of 5 stars For the Apple Pie Alone, August 8, 2006

By	Rebecca W. (Warren, OR United States) - See all my reviews

For the Apple Pie alone I would recommend this book to anyone interested in reducing the amount of refined sugar in their diet. Her recipe is one of the best I have tried and her pie crust was better than many I have tried.

Others have complained that fruit sweetener was expensive and hard to come by. I will admit it is more expensive than sugar, but I have never had trouble finding it and given that it is concentrated you use less of it than you would refined sugar; typically about half as much.

The only reason I did not give this book a 5 star rating is because I would have liked it better if the author had included other sweetener alternatives because I don't find fruit sweetener compatible with all flavors. For instance it works well in fruit desserts, but I did not care for it as a sweetener for pumpkin pie; for that I would prefer something like brown rice syrup.

Overall though the book is very well written, the instructions are very detailed and the author covers a wide range of desserts. It remains one of my favorites.