Sugar-Free Cooking With Stevia: The Naturally Sweet & Calorie-Free Herb (Revised 3rd Edition) (Paperback)

by Tanya Kirkland (Author), James Kirkland (Author)

Editorial Reviews

Review
"Herbal products have faced constant challenges from the FDA but none have been singled out like stevia. In their book SUGAR-FREE COOKING WITH STEVIA, James and Tanya Kirkland tell a tale of government attempts to eliminate stevia from the American market which includes violation of Constitutional rights, search & seizure tactics and destruction of private property. ...it is so typical of the tactics used by big business and our government to protect their interests instead of ours. However, it is their story. Check out their website; at www.steviapetition.org and consider ordering their cookbook. They have included, along with recipes, some hints for using stevia and a section on "Successful Cooking with Stevia." -- Temple Maintenance , July/August, 1999 --This text refers to an out of print or unavailable edition of this title.

Product Description
Stevia is an all-natural herbal sweetener up to 300 times sweeter than sugar it contains no calories, no artificial chemicals, and no carbohydrates. It can be used by everyone, even diabetics and children, wont promote tooth decay, and is great for cooking and baking. So why doesnt everyone use stevia?

Good question. Used for centuries in South America and the most popular non-caloric sweetener in Japan, stevia has been unfairly targeted by the FDA read more about the controversy in Chapter 3.

This revolutionary sugar-free cookbook is the ONLY book that gives you:

* Nutritional Information & Food Exchanges

* The Most Frequently Asked Stevia Questions and Answers

* How to Choose the Best Stevia and Use It Successfully

* Conversion Charts Complete and Easy-To-Use for Stevia, Sugar, and Artificial Sweeteners

* A Choice Between Cooking with Pure Stevia Extract, Stevia Blends, or Packets of Stevia

* The Use of Basic Ingredients You Already Have in Your Kitchen

* Best of All, Over 200 delicious recipes everyone will love!

See all Editorial Reviews

Product Details

• Paperback: 288 pages
• Publisher: Crystal Health Pub; Revised 3rd edition (April 1, 2000)
• Language: English
• ISBN-10: 192890615X
• ISBN-13: 978-1928906155
• Product Dimensions: 8.9 x 5.9 x 0.7 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #227,021 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

72 of 77 people found the following review helpful:

5.0 out of 5 stars It's Finally Here!!!, October 22, 1999

By	N. Roberts "nanjean" (California) - See all my reviews (REAL NAME)

This review is from: Sugar-Free Cooking with Stevia (Paperback)

My child was diagnosed with juvenile diabetes in the mid 1980's. I heard about STEVIA at about the same time and was appalled that we couldn't readily buy it here in the U.S. When we could try it, we used my child's blood glucose meter to compare the readings against natural raw sugar and honey. Her blood sugar spiked upward with the sugar and the honey. There was no change with the sweetner STEVIA. It has opened up a world of fabulous food without the worry!! It allows for more food choices because in the food exchange program, we don't have to swap out another carbohydrate to use the STEVIA. It doesn't change when heated, and it goes a long way because of it's concentration. This is the ultimate sweetners for all consumers! Plus, it has all the other health benefits that are too numerous to mention. The recipes are fabulous...I serve them to friends and NO ONE can tell the difference. Buy this book...tell all your friends!

34 of 34 people found the following review helpful:

5.0 out of 5 stars Finally, a stevia cookbook with recipes my family loves!!!, August 13, 1999

By A Customer

This review is from: Sugar-Free Cooking with Stevia (Paperback)

This is the only book that gives a choice between using stevioside and stevia blend, (stevioside with a filler). I like using the stevia blend rather than pure stevioside because it is easier to measure.

I even made a cheese cake so good my hubby couldn't tell it was sugar-free!

19 of 19 people found the following review helpful:

4.0 out of 5 stars Still Experimenting, January 6, 2002

By A Customer

I am still working with the recipes in this book but overall, I have been pleased...especially with the conversion chart. I believe this is worth it. I am a low-carber and I'm told that Kirkland has also come out with a Low-Carb stevia book.