The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener
by Donna Gates, Ray Sahelian
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Book Summary Information
Author: Donna Gates, Ray SahelianBrand: Avery
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1999-01-01
ISBN: 0895299267
Number of pages: 192
Publisher: Avery Trade
Book Reviews of The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener
Book Review: Reply to Raingirl - Today's Stevia is More Concentrated - Less is Better!
Summary: 4 Stars
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.
Summary of The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener
Enjoy sugar-free versions of your favorite dishes without the guilt, the calories, or the health risks.
Derived from a South American plant and widely available in the United States, stevia is an all-natural, calorie-free sweetener that is three hundred times sweeter than sugar, suitable for diabetics, safe for children, and does not cause cavities. The Stevia Cookbook includes documented studies and testimonials, as well as more than one hundred recipes for satisfying entrées, hearty side dishes, and sinfully sweet desserts.
Derived from a South American plant and widely available in the United States, stevia is an all-natural, calorie-free sweetener that is three hundred times sweeter than sugar, suitable for diabetics, safe for children, and does not cause cavities. The Stevia Cookbook includes documented studies and testimonials, as well as more than one hundred recipes for satisfying entrées, hearty side dishes, and sinfully sweet desserts.
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