A Lighter Way to Bake
The Lighter Way to Bake excels in every aspect of a cookbook. Even though the author, Lorraine Pascale, is a British chef, this edition is for the American market, with the correct measurements without conversions. Pascale’s aim is to produce excellent food while reducing fats, sugars, and total calories. Many of the recipes are traditional favorites, while others are her own creations, yet all have one thing in common: less calories. She also explains that many properties, such as texture and keeping qualities, will be different and so will the flavor, but it is still excellent.
This is a double purpose cookbook: the professional food photography is so wonderful that this book can happily live on the coffee table for leafing through. (A bit too many of the author’s photos.) Of the huge selection of recipes, the author concentrates on desserts, but we also find baked breakfasts, savory bakes, and breads to choose from. Recipe writing, layout, and head notes are superb. Every recipe is illustrated with a large photo or two (a little intimidating for a home cook), as well as complete nutritional information with a comparison information of a traditional recipe (presumably the same serving size). The well cross-referenced index is very good.
|Page Count||285 pages|
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|Category||Cooking, Food & Wine|
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