Synopses & Reviews
Over the last five-plus years, food manufacturers and grocery retailers have helped to make once-obscure sugars and sugar substitutes like muscovado, turbinado, golden syrup, and agave nectar more readily available to U.S. consumers than ever before. Now Sweet! introduces home cooks and bakers to dozens of traditional and cutting-edge sugars and sweeteners that also include jaggery, panela, molasses, cane syrup, and many others. Drawing upon his years of personal and professional experience cooking and baking with these sweeteners, Mani Niall shows home cooks how to take full advantage of the various tastes and textures they provide with more than 100 recipes for cookies and bars, cupcakes and cakes, quickbreads, custards, pies and tarts, candy, and many other treats that showcase each sweetenerand#8217;s most distinctive qualities.
Publishers Weekly, 11/3/08
andldquo;This is a unique addition to the bakerandrsquo;s shelf.andrdquo;
Tampa Tribune, 11/30/08
andquot;Offers lots of alternatives for bakers who avoid using processed granulated sugarandhellip;Should inspire cooks to experiment with more nutritious ingredients.andrdquo;
South Bend Tribune, 12/14/08
andquot;When it comes to the bottom line and the final delicious outcome, the trip to the organic food store proves well worth the effort.andquot;
A delectable, first-of-its-kind guide to cooking and baking with every kind of natural sugar and sweetener, from agave to turbinado and dozens in between.
About the Author
Mani Niall, a professional baker, is the author of two other cookbooks, Sweet and Natural Baking and Covered in Honey. He lives near Oakland, California.