Baking with Less Sugar
(eBook)
Trust Joanne Chang-beloved author of the bestselling Flour and a Harvard math major to boot-to come up with this winning formula: minus the sugar = plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than 40 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
Notes
Chang, J. (2015). Baking with Less Sugar. [United States], Chronicle Books LLC.
Chicago / Turabian - Author Date Citation (style guide)Chang, Joanne. 2015. Baking With Less Sugar. [United States], Chronicle Books LLC.
Chicago / Turabian - Humanities Citation (style guide)Chang, Joanne, Baking With Less Sugar. [United States], Chronicle Books LLC, 2015.
MLA Citation (style guide)Chang, Joanne. Baking With Less Sugar. [United States], Chronicle Books LLC, 2015.
Hoopla Extract Information
| hooplaId | 14867152 |
|---|---|
| title | Baking with Less Sugar |
| kind | EBOOK |
| price | 0.34 |
| active | 1 |
| pa | 0 |
| profanity | 0 |
| children | 0 |
| demo | 0 |
| rating | |
| abridged | 0 |
| dateLastUpdated | Jun 20, 2023 12:08:11 AM |
Record Information
| Last File Modification Time | Nov 23, 2023 05:12:56 AM |
|---|---|
| Last Grouped Work Modification Time | Nov 23, 2023 02:33:59 AM |
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| 520 | |a Trust Joanne Chang-beloved author of the bestselling Flour and a Harvard math major to boot-to come up with this winning formula: minus the sugar = plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than 40 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels. | ||
| 538 | |a Mode of access: World Wide Web. | ||
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