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Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Published:
Chronicle Books LLC 2015
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Description
Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour.
 
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 sixty-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 forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/21/2015
Language:
English
ISBN:
9781452139609
ASIN:
B00MJMJO5Y
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Citations
APA Citation (style guide)

Joanne Chang. (2015). Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar. Chronicle Books LLC.

Chicago / Turabian - Author Date Citation (style guide)

Joanne Chang. 2015. Baking With Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar. Chronicle Books LLC.

Chicago / Turabian - Humanities Citation (style guide)

Joanne Chang, Baking With Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar. Chronicle Books LLC, 2015.

MLA Citation (style guide)

Joanne Chang. Baking With Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar. Chronicle Books LLC, 2015.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
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Needs Update?:
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Date Added:
Jun 12, 2018 17:14:19
Date Updated:
Jul 11, 2023 09:21:52
Last Metadata Check:
Mar 24, 2024 08:37:41
Last Metadata Change:
Aug 18, 2023 09:24:32
Last Availability Check:
Mar 24, 2024 08:37:43
Last Availability Change:
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Last Grouped Work Modification Time:
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OverDrive Product Record

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Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour.
 
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 sixty-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 forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
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Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour.
 
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 sixty-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 forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
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