Baking with Less Sugar
Baking with Less Sugar
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Résumé
Trust Joanne Chang— darling author of the bestselling Flour and a Harvard maths major to boot—to come up with this winning formula: Minus the sugar equals plus the flavour.
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Baking with Less Sugar by Joanne Chang
Trust Joanne Chang—author of the bestselling Flour and a Harvard maths major to boot—to come up with this winning formula: Minus the sugar equals plus the flavour. 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 use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
Joanne Chang is the owner and pastry chef at Flour Bakery + Cafe, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She is the author of Flour and Flour, Too. Joseph De Leo is a food photographer based in New York.
| SKU | Non disponible |
| ISBN 13 | 9781452133003 |
| ISBN 10 | 145213300X |
| Titre | Baking with Less Sugar |
| Auteur | Joanne Chang |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Chronicle Books |
| Année de publication | 2015-04-07 |
| Nombre de pages | 224 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |